Saturday, February 8, 2014

Mexican Chicken Corn Chowder

 This soup is a favorite at our house :)
Super Yummy!

1 C onions
1 clove garlic
3 T butter
2 Chicken Bullion cubes
1 C hot water
1/2-1 t cumin
2 C half and half
2 C Monterey Jack Cheese
1 (16oz) can corn
1 (4oz) can chopped green chilies undrained
1/2-1t hot pepper sauce
1 medium tomato chopped

Cut chicken and brown in skillet with onion and garlic in butter.  Dissolve butter in hot water in a large pot.  Add chicken and cumin.  Bring to boil.  Reduce heat, cover and simmer for 5 minutes.  Add half and half, cheese, corn, chilies and hot pepper sauce.  Cook and stir over low heat until cheese is melted.  Serve immediately.  Top with diced tomoto.  

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