2 quarts

How to Make It

Melt butter in a Dutch oven over medium-high heat; add chicken, onion, and garlic, and sauté 10 minutes. Stir in next 7 ingredients; cook over low heat, stirring often, 15 minutes. Stir in 2 tablespoons cilantro. Garnish, if desired.

Ratings & Reviews

debcooks's Review

March 06, 2011
I love love this recipe! It's so easy, yet yummy! The only thing I changed was I added Siracha (sp)for the hot sauce.This is my new go-to soup for corn chowder! Next time I might put some new potatoes in it.

JillHP's Review

February 22, 2010
This was a hearty, comforting soup with a great combination of flavors...it's sweet and creamy and a little spicy. I added a few sliced jalapenos to my bowl, which just kicked it up another notch.