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  • Mexican Chicken Corn Chowder

    1 vote
    Mexican Chicken Corn Chowder
    Prep time:
    Cook time:
    Servings: 8
    by David St. John
    195 recipes
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    Ingredients

    • 2 cups cooked chicken, cubed
    • 1/2 cup chopped onion
    • 1 TBSP butter
    • 2 garlic cloves, minced
    • 1 1/2 cup chicken broth
    • 1 tsp ground cumin
    • 2 cups half-and-half cream
    • 2 cups shredded Pepper Jack cheese
    • 1 can (14-3/4 ounces) cream-style corn
    • 1 can (4 ounces) chopped green chiles, undrained
    • 1 tsp hot pepper sauce
    • 1 medium tomato, chopped
    • Optional: Minced fresh cilantro and fried tortilla strips

    Directions

    1. In a Dutch oven, cook onion in butter over medium heat until translucent
    2. Add garlic; cook 1 minute longer.
    3. Add the chicken, chicken broth and cumin; bring to a boil.
    4. Reduce heat; cover and simmer for 5 minutes.
    5. Stir in the cream, cheese, corn, chiles and hot pepper sauce.
    6. Cook and stir over low heat until cheese is melted; add tomato.
    7. If desired, top with cilantro and tortilla strips.

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