Mexican Chicken Corn Chowder

Name: Mexican Chicken Corn Chowder
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1 1/2 Lb Chicken Breasts; 1/2 Cup Onion; 1 Clove Garlic; 3 Tbsp Butter; 2 Cup Chicken Broth; 3/4 Tsp Ground Cumin; 1 Tsp Chili Powder; 1/2 Tsp Taco Seasoning; 2 Cup Half & Half Cream; 2 Cup Monterrey Jack Cheese; 15 Oz Cream Corn; 1 Cup Corn; 4 Oz Green Chile'S; 1/8 Tsp Hot Pepper Sauce; 1 - Tomato

Prep: 15 min Cook: 20 min Total: 35 min Serves: 6 5,318 views

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Creamy, cheesy, and gently spiced, this chowder brings a taste of the Southwest to the dinner table. Tender chicken simmers with sweet corn, green chiles, and a warm blend of cumin, chili powder, and taco seasoning, all pulled together by melting Monterey Jack. A fresh tomato stirred in at the end brightens every bowl. Hearty enough for a full meal on a cold night.

Ingredients

1 1/2 Lbs Chicken Breasts
1/2 Cup Onion
1 Clove Garlic
3 Tbsp Butter
2 Cups Chicken Broth
3/4 Tsp Ground Cumin
1 Tsp Chili Powder
1/2 Tsp Taco Seasoning
2 Cups Half & Half Cream
2 Cups Monterrey Jack Cheese
15 Oz Cream Corn
1 Cup Corn
4 Oz Green Chile'S
1/8 Tsp Hot Pepper Sauce
1 - Tomato

Directions

Chop onion, mince garlic, shred cheese, dice Chile's if not already diced.
In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
Pour chicken broth into Dutch oven, and season with cumin, chili powder & taco seasoning.
Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
Stir in cream, cheese, corns, chilies, and hot pepper sauce.
Cook, stirring frequently, until the cheese is melted.
Stir in chopped tomato.

Adjust seasoning to your taste.