Southwestern Recipes
Mexican Chicken Corn Chowder
Yield: 6 to 8 servings
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 3 tablespoons butter or margarine
- 1 cup hot water
- 2 chicken bouillon cubes
- 1 teaspoon ground cumin
- 2 cups Half-and-Half
- 2 cups (8 ounces) shredded Monterey Jack cheese
- 1 (16 ounce) can cream-style corn
- 1 (4 ounce) can chopped green chiles, drained
- 1/4 to 1 teaspoon (to taste) Tabasco or other hot pepper sauce
- 1 medium tomato, chopped
- Fresh cilantro or parsley, chopped, for garnish
Instructions
- In a Dutch oven, brown chicken, onion and garlic in the butter until chicken is no longer pink.
- Dissolve the bouillon cubes in the hot water; add to Dutch oven, along with the cumin. Bring mixture to a boil, then immediately reduce heat. Cover and simmer 5 minutes.
- Add cream, cheese, corn, chiles and pepper sauce. Cook, stirring, over low heat until cheese is melted.
- Stir tomato into soup.
- Ladle the soup, then garnish servings with cilantro or parsley.