Name: Mexican Chicken Corn Chowder
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Boneless skinless chicken breasts, cut into bite-size pieces - 1 ½ pounds; Chopped onion - ½ cup; Garlic, minced - 1 clove; Butter - 3 tablespoons; Chicken bouillon - 2 cubes; Hot water - 1 cup; Ground cumin - ¾ teaspoon; Half-and-half cream - 2 cups; Shredded Monterey Jack cheese - 2 cups; Cream-style corn - 1 (14.75 ounce) can; Diced green chiles - 1 (4 ounce) can; Hot pepper sauce - 1 dash; Tomato, chopped - 1; Fresh cilantro sprigs, for garnish - ¼ bunch

Ingredients for - Mexican Chicken Corn Chowder

1. Boneless skinless chicken breasts, cut into bite-size pieces 1 ½ pounds

2. Chopped onion ½ cup

3. Garlic, minced 1 clove

4. Butter 3 tablespoons

5. Chicken bouillon 2 cubes

6. Hot water 1 cup

7. Ground cumin ¾ teaspoon

8. Half-and-half cream 2 cups

9. Shredded Monterey Jack cheese 2 cups

10. Cream-style corn 1 (14.75 ounce) can

11. Diced green chiles 1 (4 ounce) can

12. Hot pepper sauce 1 dash

13. Tomato, chopped 1

14. Fresh cilantro sprigs, for garnish ¼ bunch

How to cook deliciously - Mexican Chicken Corn Chowder

1 . Stage

In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.

2 . Stage

Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.

3 . Stage

Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.