Texmex Chicken and Corn Chowder

michelle pitts

By
@michellegpitts

Perfect for the upcoming cold weather.


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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

Directions Step-By-Step

1
Melt butter in a dutch oven over medium high heat; add chicken, onion and garlic. Saute 10 minutes.
2
Stir in next 7 ingredients; cook over low heat; stirring often for 15 minutes.
3
Stir in cilantro and serve.

About this Recipe

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