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Thursday, January 1, 2009

Mexican Chicken Corn Chowder

I found this recipe from Summer Driggs blog and it is a good one! Amy Driggs gets the credit for this soup.



3 chicken breast cut into bite size pieces

1/2 Cup chopped onions

1-2 minced garlic cloves

3 Tbsp. Butter

2 chicken bouillon cubes

1 cup water

1/2 to 1 tsp. ground cumin

2 cups half and half

2 Cups shredded monterey jack cheese

1 (14 3/4oz) can cream style corn

1 (4 oz) can diced green chilies, undrained

1/4 tsp Tabasco sauce

1 medium tomato, chopped

fresh cilantro



-In a dutch over or large saucepan, brown chicken, onion, and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water. Add to pan along with cumin; bring to boil. Reduce heat, cover and simmer for 5 minutes. Add half and half, cheese, corn, chilies, and Tabasco sauce. Cook and stir over low hear until the cheese is melted. Stir in chopped tomato. Serve immediately. Garnish with cilantro.

2 comments:

Elizabeth said...

2 cups and a half of what, please?

Elizabeth said...

ah, I see: 2 cups half & half!