Christie,
This won a "Grand Prize" tag in "Taste of Home" mag. so it must be delicious. Here's the recipe:
Mexican Chicken Corn Chowder
1 1/2 pounds boneless skinless chicken breasts
1/2 cup chopped onion
1 to 2 garlic cloves, minced
3 tablespoons butter or margarine
2 chicken bouillion cubes
1 cup hot water
1/2 to 1 teaspoon ground cumin
2 cups half-and-half cream
2 cups (8 ounces) shredded Monterey Jack cheese
1 can (16 ounces) cream-style corn
1 can (4 ounces) chopped green chilies, undrained
1/4 to 1 teaspoon hot pepper sauce
1 medium tomato, chopped
Cut chicken into bite-size pieces. In a Dutch oven, 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 a boil. Reduce heat; cover and simmer for 5 minutes. Add cream, cheese corn, chilies and hot pepper sauce. Cook and stir over low heat until the cheese is melted. Stir in tomato. Serve immediately; garnish with cilantro if desired.
6 to 8 servings
|