Mexican Chicken-Corn Chowder

(from saymyname’s recipe box)

Serves 8 people

Categories: Chicken, Main Dish, Stew, Tex-Mex

Ingredients

  • 3 tablespoons butter or 3 tablespoons margarine
  • 4 boneless skinless chicken breast halves, cut into bite-size pieces
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 2 cups half-and-half cream
  • 2 cups shredded monterey jack cheese
  • 2 (15 ounce) cans cream-style corn
  • 1 (4 1/2 ounce) can chopped green chilies, undrained
  • 1/2 teaspoon hot sauce (I use Tabasco)
  • 1/4-1/2 teaspoon salt
  • 1 teaspoon cumin
  • 2 tablespoons chopped fresh cilantro

Directions

  1. Melt butter in a Dutch oven over medium-high heat; add chicken, onion, and garlic, and saute 10 minutes.

  2. Stir in next 7 ingredients; cook over low heat, stirring often, 15 minutes.

  3. Stir in 2 tablespoons cilantro.

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