Email to Amy       

Recipe Categories: amyrose's HOME PAGEAppetizers Bars Beverages Beverages_Adult Biscuits Breads Breakfast Burgers Cakes Candy Casseroles Casseroles_Chicken Chicken Chowders Christmas Cookies Copycats Crockpot Custards Desserts Dips Dressings Fondue Frostings Fruit Fudge Gluten_Free Gravy Grilling Holidays Homemade Ice_Cream Lowfat Marinades Meatballs Meatloaf Meats Mexican Microwave Milkshakes Muffins Pasta Pie Pizza Popcorn Pork Potatoes Poultry Pudding Punch Quesadillas Rice Rolls Salads Salads_Sweet Salsa Sandwiches Sauces Seafood Sherbet Sliders Smoothies Snacks Soups Spreads Vegetables

Mexican Chicken Corn Chowder




Source of Recipe


*


List of Ingredients




1/4 c. chopped onion
1 clove garlic, chopped
3 tbsp. butter
1 1/2 lbs.boneless chicken breast, cut into bite size pieces
1 c. water
2 tsp. chicken flavor instant bouillon
1 tsp. ground cumin
2 c. half and half
16 oz. can cream style corn
4 oz. can chopped green chilies
1 c. shredded Monterey Jack cheese
Hot pepper sauce to taste
Chopped tomatoes
Sliced green onion
Cilantro


Recipe



In large saucepan, cook onion and garlic in butter until tender; add chicken water, bouillon and cumin. Bring to a boil. Reduce heat; cover and simmer 15 minutes. Add half and half, corn, chilies, cheese and hot pepper sauce. Cook and stir until cheese melts and mixture is hot. Garnish with tomatoes, green onions and cilantro. Refrigerate leftovers. Makes about 2 quarts