1 Picture
Ingredients
- 1-1/2 pounds of boneless skinless chicken breasts
- 1/2 cups chopped onions
- 1 to 2 garlic cloves, minced
- 3 Tablespoons butter and margarine
- 2 Chicken bouillon cubes
- 1 cup hot water
- 1/2 to 1 t teaspoon ground cumin
- 2 cups half-and-half cream
- 2 cups (8 ounces) shredded Montery Jack cheese
- 1 can (16 ounces) cream-style corn
- 1 can (4 ounces) chopped green chilies, undrained
- 1/4 to 1 teaspoon hot pepper sauce
- 1 medium tomato, chopped
- Fresh cilantro or parsley optional
Details
Preparation time 30mins
Cooking time 50mins
Adapted from keyingredient.com
Preparation
Step 1
Cut chicken into bite size pieces. In a dutch oven, 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 cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until the cheese is melted. Stir in tomato. Serve immediately; garnish with cilantro if desired.
..................
REVIEWS: (401)
This is one of my family's favorite soups as well. I double the recipe and start by making a stock (eliminating the need for boullion) by boiling a whole cut up chicken (bone-in breasts will do as well) in about 4c. water with a couple of tb. salt. After the stock is done, pick the meat from the skin and bones. Start the onions and garlic and just throw in the pulled chicken when the the onions and garlic are about half done. Strain the stock with a colander or like utinsel and add back in a cup instead of the boullion! I add at least 1 or 2 tb. of salt (by taste while cooking) to make up for what is lost by not using boullion. I also double the creamed corn. The soup is thicker, the meat is pulled instead of chunked for a more wonderful texture, and the whole thing has a more homemade feel. An excellent recipe originally or modified!
This chowder was GREAT. I made a few changes, but the basic recipe is really yummy. Instead of the half and half cream, I used a can of evaporated skim milk (to kind of cut the fat content). I used boneless, skinless chicken thighs, since that was all I had. Also added some frozen corn with the creamed corn & some cubed potatoes and carrots. The carrots gave it a little color and the potatoes I added because a chowder isn't a chowder unless there's potatoes in it! They also thickened it up a little. Finally, I didn't add the cheese into the soup, I served it as a garnish. Overall, a wonderful, filling and comforting dish.
This was awesome!!! I used chicken broth instead of the hot water and chicken boullion cube as suggested. I also used diced tomatoes with green chilies and I put in some chopped up canned potatoes. I added a little more hot sauce then suggested. I served it with tostada chips and lots of cilantro. My boyfriend is from mexico and he loved it, he said it was excellent and ate atleast 3 bowls for dinner and had some for breakfast the next morning. This is definitely a keeper. The only thing I would add to it next time is some more hot sauce and and maybe some more chilies.
This is my favorite soup all year round! It has a great flavor that's not too thick, and can be spiced up or left not-so-hot. I use a large can of chicken broth in place of the water & boullion (by suggestion of my Grandma) and leave the tomatoes out sometimes (depending on who is being served). HIGHLY RECOMMEND!!!
I'm giving this a 5* rating because I loved the flavor. I added extra cumin, chili powder, cilantro while cooking and two cans of each ingredient instead of one. Also used heavy whipping cream instead of half and half. Let this reduce and it became a nice thick chowder. This is a chowder and not a soup so expect it to be thicker. Also used shredded chedder and monterrey jack cheese instead of just the Monterey Jack. Cannot wait for my husband to try it.
This is wonderful!!!! I used a rotisseri chicken and instead of the tomato and green chilies I used a can of Rotel. I also added a chopped jalapeno to the onions. YUMMYYYYY
I have made this twice in the last week and both times were wonderful! Nice twist and taste! The first time, I followed the recipe almost to the letter (only using canned diced tomatoes-drained-instead of peeling/cutting). The second time, I added a little more chicken, sauted with 1/2c chopped green bell pepper, used a whole can of chicken broth instead of buillon cubes, some whole corn kernals in addition to the creamed corn and a little more cheese. Wonderful. Everyone in my family loves this and I will continue to make this again and again!
This chowder was fantastic!! I added some frozen corn and some cubed potatoes to make it a little heartier, it was great!
Delicious and unbelievably easy! I made this for my family for Christmas Eve, and it was a big hit. I used shredded chicken, chicken broth instead of bouillon, omitted the pepper sauce, and added about a cup of frozen corn kernels, and served it with crushed tortillas and chopped cilantro. I read a lot of reviews that omitted the tomato, but I would say it is necessary for color and a bit of flavor.
I thought this rocked...although I skipped tomatoes but ended up using red peppers with the onions. This added nice color...Also, I added an extra can of corn. I liked it more thick. Also make sure you used good spicy pepper jack. Thanks for the great recipe.
Easy and delicious. My husband usually hates bonesless, skinless, "tasteless" chicken breast, but he loves this soup! I added more garlic than called for.
I have made this chowder several times and my kids especially, love it. What I do to thicken it up, is add in some corn and flour tortillas. I usually cut up 4-5 smaller corn tortillas in strips and maybe 3-4 flour tortillas, depending upon if you get the big or small ones. I add in the corn tortillas about 15 minutes before the soup is done, and the flour tortillas about 5 minutes before it is done. A chef that I knew from Mexico told me about this trick, and it works fantastic for both adding flavor and a creamy consistency to your soup.
This chowder was fun to make and was the best comfort-food I have had in a long time! With ingredients I had on hand, a few substitutions were needed: I substituted evaporated milk for the 1/2 & 1/2; roast chicken in place of fresh and its drippings helped flavor the stock; I used a jalapeno pepper in place of hot pepper sauce. I especially liked the colorful toppings of chopped tomato and cilantro. Thanks for this recipe - it will become a standard in my household.
This soup is wonderful! A nice hearty soup. Would definitely qualify as comfort food! I added 1 tsp of cumin, 1 tsp of chili powder, 1 tsp salt, 1/2 tsp smoked paprika(the most amazing kiss from God for soup!!! warm and smokey flavor!!!),1 large carrot shredded, 2 potatoes in big chunks and an added can of corn. If you don't like the big chunks of chicken, you can boil your chicken breasts and shred it (when cooled) with your fingers. It gives a much smoother consistancy! On a scale of 1 to 10....my husband gave it an 11!! :)
Review this recipe