This is a print preview of "Mexican Chicken Corn Chowder" recipe.

Mexican Chicken Corn Chowder Recipe
by David St. John

Mexican Chicken Corn Chowder
Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 8

Ingredients

  • 2 cups cooked chicken, cubed
  • 1/2 cup chopped onion
  • 1 TBSP butter
  • 2 garlic cloves, minced
  • 1 1/2 cup chicken broth
  • 1 tsp ground cumin
  • 2 cups half-and-half cream
  • 2 cups shredded Pepper Jack cheese
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 can (4 ounces) chopped green chiles, undrained
  • 1 tsp hot pepper sauce
  • 1 medium tomato, chopped
  • Optional: Minced fresh cilantro and fried tortilla strips

Directions

  1. In a Dutch oven, cook onion in butter over medium heat until translucent
  2. Add garlic; cook 1 minute longer.
  3. Add the chicken, chicken broth and cumin; bring to a boil.
  4. Reduce heat; cover and simmer for 5 minutes.
  5. Stir in the cream, cheese, corn, chiles and hot pepper sauce.
  6. Cook and stir over low heat until cheese is melted; add tomato.
  7. If desired, top with cilantro and tortilla strips.