One of my favorite soups yet!!!
Mexican Corn Chowder
Ingredients:
1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces 1/2 cup chopped onion 1 clove garlic, minced 3 tablespoons butter 2 cubes chicken bouillon 1 cup hot water 3/4 teaspoon ground cumin | 2 cups half-and-half cream 2 cups shredded Monterey Jack cheese 1 (14.75 ounce) can cream-style corn 1 (4 ounce) can diced green chiles 1 dash hot pepper sauce 1 tomato, chopped fresh cilantro sprigs, for garnish (optional) |
Directions:
| 1. | In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink. | ||||||
| 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. | ||||||
| 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. Serve with Homemade Tortillas! |
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