Mexican Chicken Corn Chowder

Name: Mexican Chicken Corn Chowder
Total time: 35 min
Yield: 8 Servings
Ingredients: 🍗 1 ½ pounds boneless skinless chicken breasts, cut into bite-size pieces; 🧅 ½ cup chopped onion; 🧄 1 clove garlic, minced; 🧈 3 tablespoons butter; 2 cubes chicken bouillon; 💧 1 cup hot water; ¾ teaspoon ground cumin; 🥛 2 cups half-and-half cream; 🧀 2 cups shredded Monterey Jack cheese; 🌽 1 (14.75 ounce) can cream-style corn; 1 (4 ounce) can diced green chiles; 1 dash hot pepper sauce; 🍅 1 tomato, chopped; 🌿 ¼ bunch fresh cilantro sprigs, for garnish

Cost $15, save $10

Source: Recommended by CookPal

35 Min
8 Servings
$15

Mexican Chicken Corn Chowder

Cost $15, save $10

Source: Recommended by CookPal

35 Min
8 Servings
$15

INGREDIENTS

Main
- 🍗 1 ½ pounds boneless skinless chicken breasts, cut into bite-size pieces
- 🧅 ½ cup chopped onion
- 🧄 1 clove garlic, minced
- 🧈 3 tablespoons butter
- 2 cubes chicken bouillon
- 💧 1 cup hot water
- ¾ teaspoon ground cumin
- 🥛 2 cups half-and-half cream
- 🧀 2 cups shredded Monterey Jack cheese
- 🌽 1 (14.75 ounce) can cream-style corn
- 1 (4 ounce) can diced green chiles
- 1 dash hot pepper sauce
- 🍅 1 tomato, chopped
- 🌿 ¼ bunch fresh cilantro sprigs, for garnish

STEPS

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

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.

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.

NUTRIENTS

Per 1 serving

🔥

368

Calories

30
Protein
15
Carbs
21
Fats

💡 Use fresh cilantro right before serving to maintain its vibrant flavor.For extra spice, include more hot pepper sauce or a diced jalapeño.Serve with warm, crusty bread or tortilla chips for a complete meal.To make the dish lighter, substitute half-and-half cream with milk or a plant-based alternative.