SEARCH
More 10 Photos

Mexican Chicken Corn Chowder Recipe

Recipe by: 106a802496d678ba

"Chowder with pizzazz!"
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook35 m
  • Ready In55 m
  • 1In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
  • 2Dissolve 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.
  • 3Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.
Ingredients
  • 8 servings
  • 367 cals
  • 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)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    367
    18%
  • Fat:
    21.3
    33%
  • Carbs:
    15.1
    5%
  • Protein:
    30
    60%
  • Cholesterol:
    109
    36%

Based on a 2,000 calorie diet

10 Photos in the recipe
view all photos
You maybe like