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