Mexican chicken corn chowder

6 Servings

Ingredients

Quantity Ingredient
1½ pounds Boneless skinless chicken breasts
½ cup Chopped onion
2 Cloves garlic, minced
3 tablespoons Butter or margarine
2 Cubes chicken bouillon
1 cup Hot water
1 teaspoon Ground cumin
2 cups Half and half
2 cups Shredded monterey jack cheese
1 16 oz can cream-style corn
1 4 oz can chopped green chiles, undrained
1 teaspoon Hot pepper sauce
1 medium Tomato, chopped
Fresh cilantro, optional

Directions

Cut chicken into bite-size pieces. In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no long pink. Dissolve the bouillon in hot water. Add to pan along with cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until the cheese is melted. Stir in tomato. Serve immediately; garnish with cilantro if desired.

Posted to EAT-L Digest 29 Dec 96 Recipe by: Taste of Home Oct/Nov '96 From: The Taillons <taillon@...> Date: Mon, 30 Dec 1996 20:20:33 -0500

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