Mexican Chicken Corn Chowder
- 1½ lbs chicken breast, cubed
- ½ cup onion, chopped
- 2 cloves garlic, minced
- 3 Tbsp butter
- 14 ounces chicken broth
- 1 cup hot water
- 1 tsp ground cumin
- 8 ounces Monterey Jack Cheese with Jalapenos
- 2 cups heavy cream or half and half
- 16 ounces creamed corn
- 1 can diced potatoes
- 4 ounces green chilies
- ½ tsp hot sauce
- In a dutch over, brown chicken, onion, and garlic in butter until chicken is no longer pink.
- Add broth, water and cumin; bring to a boil.
- Reduce heat and simmer for 5 minutes.
- Add cream, cheese, corn, potatoes, chilies and hot sauce.
- Cook and stir over low heat until cheese is melted.
- Serve Immediately.
- Garnish with tomatoes and avocado.
Recipe by Let's Be Yummy at http://letsbeyummy.com/2016/04/21/mexican-chicken-corn-chowder-recipe/
3.4.3177