Mexican Chicken Chowder

By hmp13

Ingredients

• 3 whole chickens, roasted in water bath
• 8 onions, chopped
• 12 cloves garlic, minced
• 3 tablespoons butter
• chicken broth
• 1/2 cup ground cumin
• 1 bag frozen corn, 1/2 pureed
• 4 cans diced green chiles
• 1 can chipotle in adobo, pureed
• 1 can crushed tomato
• 1 can diced tomato
• Salt and pepper, to taste
• fresh cilantro sprigs, for garnish (optional)

Preparation

Step 1

Place chickens in metal container, fill half way with water. Sprinkle with steak spice. Cool and shred.
Saute onions and garlic in butter.
Stir in corn, chilies, tomatoes and chipotle. Add chicken broth. Stir in shredded chicken. Add salt and pepper. Garnish with cilantro.