Mexican Chicken Corn Chowder

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Contributed by Catsrecipes Y-Group

  • Yield: about 8 servings



  1. Cut chicken into bite-size pieces.
  2. In a dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
  3. Dissolve bouillon in hot water.
  4. Add to pan along with cumin; bring to a boil.
  5. Reduce heat, cover, and simmer for 5 minutes.
  6. Add cream, cheese, corn, chilies, and hot pepper sauce.
  7. Cook and stir over low heat until cheese is melted.
  8. Stir in tomato.
  9. Serve immediately.