Mexican Chicken Corn Chowder

By Janes_kitchen

Ingredients

• 1 tablespoon butter
• 1 small onion, chopped
• 1 jalapeno pepper, seeded and finely chopped
• 3 garlic cloves, minced
• 1 1⁄2 teaspoons cumin
• 1 cup chicken broth
• 2 cups half and half cream
• 2 cups shredded Mexican blend cheese (or 2 cups cheddar cheese)
• 1 (14 ounce) can cream-style corn
• 1 (4 ounce) can diced green chilies
• 1 (14 ounce) can diced tomatoes, drained
• 2 cups chicken, chopped and cooked, I used rotisserie
• salt and pepper to taste
• Tabasco sauce (if desired for more of a kick)

Preparation

Step 1

In a large pot or dutch oven add the butter and melt over medium high heat. Add onion, jalapeño, and garlic. Cook for 1-2 minutes until tender. Add the cumin. Add the broth and bring to a boil.
Reduce the heat to low and add in the cream, shredded cheese, cream- style corm, green chilis, diced tomatoes, and chicken. Cook until the cheese has melted and all ingredients are heated through.
Season with salt, pepper, tabasco sauce, and top with favorite toppings.