Mexican Chicken Corn Chowder

Prep Time:

Cook Time:

25-35 minutes

Serves:

6-8

Level:

About the Recipe

Chicken corn chowder with a spicy, southwestern twist.

• 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces

• 1/2 cup chopped onion

• 1 to 2 garlic cloves, minced

• 3 tablespoons butter

• 1 cup hot water

• 2 teaspoons chicken base

• 1/2 to 1 teaspoon ground cumin

• 2 cups half-and-half cream

• 2 cups (8oz.) Monterey Jack or cheddar cheese (Pepper Jack give it more kick!)

• 1 can (14-3/4 ounces) cream-style corn

• 1 can (4 ounces) chopped green chilies, undrained

• One can of Rotel* tomatoes OR 1 medium tomato, chopped

• Minced fresh cilantro, optional

In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink.
Add the water, bouillon and cumin; bring to a boil.
Reduce heat; cover and simmer for 5 minutes.
Stir in the cream, cheese, corn, and chilies.
Cook and stir over low heat until the cheese is melted; add tomato.
Sprinkle with cilantro if desired.