Mexican Chicken Corn Chowder


1 ½ pounds boneless skinless chicken breasts, cut into 1-inch pieces
½ cup chopped onion
2 Tbsp. minced garlic
3 Tbsp. butter
 1 cup hot water
2 teaspoons chicken bouillon granules
2 cups half-and-half cream
2 cups (8 ounces) shredded Monterey jack cheese
 1 can (14 ¾ ounces) cream style corn
1 can (4 ounces) chopped green chilies, undrained
¼ to 1 teaspoon hot sauce
 1 medium tomato, chopped
Chopped Fresh cilantro, optional

  1.  In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink.
  2. Add the water and bouillon granules, bring to a boil.
  3. Reduce heat; cover and simmer for 5 minutes.
  4. Stir in the cream, cheese, corn, chilies and hot sauce.
  5. Cook and stir over low heat until the cheese is melted; add tomato.
  6. Sprinkle soup with cilantro if desired.
  7. Serves 6-8.

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