Texmex Chicken and Corn Chowder

michelle pitts

By
@michellegpitts

Perfect for the upcoming cold weather.


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Rating:
★★★★★ 18 votes
Comments:
Serves:
yeilds 2 quarts
Prep:
20 Min
Cook:
30 Min
Method:
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
This soup is perfectly thick, creamy and has a ton of flavor... without being too spicy. It's definitely hearty enough to serve on its own as a meal, and your kitchen will smell wonderful for hours as a result.

Ingredients

3 Tbsp
butter
4
chicken breasts, cubed
1 bunch
green onions, chopped
2 clove
garlic, minced
2 c
half and half
2 c
shredded monterey jack cheese
2 can(s)
cream corn
1 can(s)
chopped green chiles, drained, 4 1/2 oz
1/2 tsp
hot sauce
1/4 tsp
salt
1/4 tsp
ground cumin
2 Tbsp
chopped cilantro

Step-By-Step

1Melt butter in a dutch oven over medium high heat; add chicken, onion and garlic. Saute 10 minutes.

2Stir in next 7 ingredients; cook over low heat; stirring often for 15 minutes.

3Stir in cilantro and serve.

About this Recipe

Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy