MEXICAN CHICKEN CORN CHOWDER

By Janes_kitchen

Ingredients

• 1 1/2 LB boneless skinless chicken
• breasts
• 1/2 C chopped onion
• 1 - 2 garlic cloves, minced
• 3 TBL butter or marg.
• 2 chicken bouillion cubes
• 1 C hot water
• 1/2 to 1 tsp ground cumin
• 2 C 1/2 & 1/2 cream
• 2 C (8 oz) shredded jack cheese
• 1 can (16oz) cream-style corn
• 1 can (4oz) chopped green chilies,
• undrained
• 1/4 - 1 tsp hot pepper sauce
• 1 med tomato, chopped
• fresh cilantro or parsley (optional)

Details

Servings 8

Preparation

Step 1

cut chicken into bite-size pieces
in dutch oven brown chicken, onion & garlic in butter until chicken is no
longer pink

dissolve bouillon in hot water
add to pan along w/ cumin
bring to boil
reduce heat - cover & simmer 5 min

add cream, cheese, corn, chilies & hot pepper sauce
cook & stir over low heat until cheese is melted
stir in tomato

serve immediately