Mexican Chicken Corn Chowder | Secretsfrommyapron

Ingredients

1 ½ pounds boneless skinless chicken breasts, cut into bite-size pieces

½ cup chopped onion

1 clove garlic, minced

3 tablespoons butter

2 cubeschicken bouillon

1 cup hot water

¾ teaspoon ground cumin

2 cups half-and-half cream

2 cups shredded Monterey Jack cheese

1 (14.75 ounce) can cream-style corn

1 (4 ounce) can diced green chiles

1 dash hot pepper sauce

1tomato, chopped

¼ bunch fresh cilantro sprigs, for garnish

Directions

Step 1

In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.

Step 2

Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.

Step 3

Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.

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