Mexican Chicken Corn Chowder II

By Addie

"This is my version of a most requested chowder here in Southern Indiana. DH and I adore lots of flavor, so this is our Arizona/Indiana take on corn chowder."

Ingredients

• 2 1/2 cups frozen hash browns
• 1 cup corn ( frozen, or canned)
• 1 cup chicken breasts ( cut in 1/2-1-inch cubes)
• 1/2 cup green onions ( chopped)
• 1 small bell peppers ( chopped)
• 1 (4 ounce) cans diced green chilies
• 1 (2 ounce) cans pimientos
• 1 (12 ounce) cans evaporated milk
• 1 1/2 cups whole milk
• Salt and pepper
• 1 cup sharp cheddar cheese ( shredded)

Preparation

Step 1

Sauté hash browns and chicken until chicken is no longer pink; set aside.

Sauté corn, green onions, bell pepper, canned green chili's and pimento for 3-4 minutes. Add evaporated milk, whole milk, salt and pepper to skillet; Cook over medium heat until soup consistency reaches your liking.

Sprinkle 3-4 crisp corn tortillas in base of soup bowl and spoon chicken chowder mixture on top. Sprinkle soup with shredded cheddar cheese and more crisp tortillas as your heart desires.
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REVIEWS:

This was such a simple soup and very tasty. I used a Mexican 4-blend cheese that worked very well. I added a little bit of spicy Mrs. Dash to the leftovers to give it a bit of a bite. Thanks for a nice lunch.

This was really flavorful and delicious. I had some leftover rotisserie chicken, so used that for the chicken, but otherwise made as directed. A good tasty easy dish to add to my repertoire.