Mexican Chicken Corn Chowder
| Category: | |
| Seasons | |
| Cuisine Type | Mexican |
Ingredients
Soup
| 1 1/2 large chicken breasts, skinless, boneless |
| 1/2 cup onion, chopped |
| 2 cloves garlic, minced |
| 3 Tbs butter |
| 1 cup hot water |
| 1 tsp ground cumin |
| 2 cups half & half cream |
| 2 cups Monterrey Jack Cheese, grated |
| 1 16 ounce can cream style corn |
| 1 4 ounce can chopped green chilis |
| 1 tsp hot pepper sauce |
Mexican Chicken Corn Chowder Directions
- Cut chicken into bits-sized pieces.
- In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no linger pink.
- Dissolve bullion in hot water.
- Add to pan along with the cumin.
- Bring to a boil.
- Reduce heat, cover and simmer for 5 minutes.
- Add cream, cheese, corn, chilis and hot pepper sauce.
- Cook and stir over low heat until cheese is melted.
- Stir in tomato.
- Serve immediately, garnish with cilantro, if desired.
Nutrition facts
Serving size 1 cup diet
Per Serving
| Kcal: | 344 kcal |
| Fibers (g): | 2.2g |
| Sodium (mg): | 732mg |
| Carbs: | 24.6g |
| Sugar (g): | 5.9g |
| Fat: | 21.3g |
| Saturated fat (g): | 12.2g |
| Cholesterol: | 72mg |
| Proteins: | 14.2g |
