Mexican Chicken Corn Chowder
From McGough's Recipes
Ingredients
- 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup chopped onion
- 3 tablespoons butter
- 1 to 2 garlic cloves, minced
- 1 cup hot water
- 2 teaspoons chicken bouillon granules
- 1/2 to 1 teaspoon ground cumin
- 2 cups half-and-half cream
- 2 cups shredded Monterey Jack cheese
- 1 can (14-3/4 ounces) cream-style corn
- 1 can (4 ounces) chopped green chiles, undrained
- 1/4 to 1 teaspoon hot pepper sauce
- 1 medium tomato, chopped
- Minced fresh cilantro, fried tortilla strips, optional
Directions
- In a Dutch oven, brown chicken and onion in butter until chicken is no longer pink.
- Add garlic; cook 1 minute longer.
- Add the water, bouillon and cumin; bring to a boil.
- Reduce heat; cover and simmer for 5 minutes.
- Stir in the cream, cheese, corn, chiles and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato.
- If desired, top with cilantro and tortilla strips.
Nutrition Facts
1 cup: 368 calories, 21g fat (13g saturated fat), 114mg cholesterol, 753mg sodium, 14g carbohydrate (5g sugars, 1g fiber), 28g protein.