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Mexican Chicken Corn Chowder

4

55 min

Mexican Chicken Corn Chowder

Mexican Chicken Corn Chowder Photo 1

Time

55 min

Serving

8 persons

Calories

368

Rating

4.00★ (727)

Cuisine

Mexican
Author: Victoria Buriak
Chowder with pizzazz!

Ingredients

  • ½ pounds boneless skinless chicken breasts: 1 piece (cut into bite-size pieces)
  • onion: 0.5 cup (chopped)
  • clove garlic: 1 piece (minced)
  • butter: 3 Tbsp
  • cubes chicken bouillon: 2 piece
  • hot water: 1 cup
  • ground cumin: 0.75 tsp
  • half-and-half cream: 2 cups
  • Monterey Jack cheese: 2 cups (shredded)
  • cream-style corn: 1 can (14.75 ounce can)
  • green Chilis: 1 can (4 ounce can, diced)
  • dash hot pepper sauce: 1 piece
  • tomato: 1 piece (chopped)
  • bunch fresh cilantro sprigs: 0.25 piece (for garnish)

Metric Conversion

Stages of cooking

Mexican Chicken Corn Chowder Photo 21
Mexican Chicken Corn Chowder Photo 32
Mexican Chicken Corn Chowder Photo 43
  1. In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
    Mexican Chicken Corn Chowder Photo 2
  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.
    Mexican Chicken Corn Chowder Photo 3
  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.
    Mexican Chicken Corn Chowder Photo 4

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