Texmex Chicken and Corn Chowder
Blue Ribbon Recipe
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.
Rating:
★★★★★ 18 votes5
Comments:
Serves:
yeilds 2 quarts
Prep:
20 Min
Cook:
30 Min
Method:
Stove Top
Ingredients
-
3 Tbspbutter
-
4chicken breasts, cubed
-
1 bunchgreen onions, chopped
-
2 clovegarlic, minced
-
2 chalf and half
-
2 cshredded monterey jack cheese
-
2 can(s)cream corn
-
1 can(s)chopped green chiles, drained, 4 1/2 oz
-
1/2 tsphot sauce
-
1/4 tspsalt
-
1/4 tspground cumin
-
2 Tbspchopped cilantro
How to Make Texmex Chicken and Corn Chowder
- Melt butter in a dutch oven over medium high heat; add chicken, onion and garlic. Saute 10 minutes.
- Stir in next 7 ingredients; cook over low heat; stirring often for 15 minutes.
- Stir in cilantro and serve.
