Mexican Chicken Corn Chowder

5.0(20)

Here is a tasty, quick to fix soup that is perfect for a cool evening. You can make it as spicy as you like by adjusting the amount of Tabasco. Don't forget to add the tomatoes at the end - they add an incredible depth of flavor to the soup!

by JOAN S.·published 2002-12-08

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Chowders

Servings

(6–8)

Total time

20 min

prep 5 min

Calories / serving

502 kcal

Ingredients (13)

serves

1 1/2 lbs boneless skinless chicken breastschicken-breast
1/2 cup chopped oniononion
1 -2 clove garlic, mincedgarlic
3 tablespoons butterbutter
2 chicken bouillon cubeschicken
1 cup hot waterwater
1/2-1 teaspoon ground cumincumin
2 cups half-and-half
2 cups shredded monterey jack cheese
1 (16 ounce) can cream-style corncorn
1 (4 ounce) can chopped green chilies, undrained
1/4-1 teaspoon Tabasco sauce
1 medium tomatoes, choppedtomato

Instructions (9 steps)

01Cut chicken into bite-sized pieces.
02In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
03Dissolve the bouillon in hot water.

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