Thursday, May 6, 2010

Mexican Chicken Corn Chowder

1 ½ lbs boneless, skinless chicken breasts cut into bite size pieces (3 chicken breasts from Costco)
½ cup chopped onions
1-2 cloves minced garlic
3 T butter
2 chicken bouillon cubes
1 cup hot water
½ to 1 tsp ground cumin
2 cups half and half cream
2 cups shredded Monterrey Jack cheese
1 14¾oz cream style corn
1 4oz can diced green chilies, undrained
¼ tsp Tabasco sauce
1 medium tomato, chopped
fresh cilantro
Brown chicken, onion, and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water. Add to pan along with cumin; bring to boil. Reduce heat, cover and simmer for 5 minutes. Add half and half, cheese, corn, chilies, and Tabasco sauce. Cook and stir over low heat until the cheese is melted. Stir in chopped tomato and cilantro.

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