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Mexican Chicken Corn Chowder



  1. In a Dutch oven, brown chicken, on ion and garlic in the butter until chicken is no longer pink.
  2. 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.
  3. Add cream, cheese, corn, chiles and pepper sauce. Cook, stirring, over low heat until cheese is melted.
  4. Stir tomato into soup.
  5. Ladle the soup, then garnish servings with cilantro or parsley.

Yield: 6 to 8 servings


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