This creamy chicken and corn chowder, made spicy with ground cumin, green chilies, and hot pepper sauce, will warm you right through. Shredded Monterey jack cheese and half and half make this soup rich and delicious.
Preparation Time
20 mins
Cooking Time
35 mins
Total Time
55 mins
Calories
368 Calories
Recipe Instructions
Step 1
In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
Step 2
Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
Step 3
Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.
Ingredients
3 tablespoons butter
1 cup hot water
1 (4 ounce) can diced green chiles
1 clove garlic, minced
1 (14.75 ounce) can cream-style corn
2 cubes chicken bouillon
1 dash hot pepper sauce
2 cups half-and-half cream
1 tomato, chopped
2 cups shredded Monterey Jack cheese
0.5 cup chopped onion
0.75 teaspoon ground cumin
1.5 pounds boneless skinless chicken breasts, cut into bite-size pieces
