Mexican Chicken Corn Chowder
- MAKES
- 9 cups
- PREP
- 5 Min
- COOK TIME
- 15 Min
Be sure to wear your stretchy pants for this Mexican Chicken Corn Chowder. You'll need the wiggle room when slurping down this quick soup.
What You'll Need
- 3 tablespoon butter
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 4 cup chopped cooked chicken
- 1 cup chicken broth
- 1/2 teaspoon ground cumin
- 2 cup half-and-half
- 2 cup frozen corn, thawed
- 1 (4.5-ounce) can chopped green chilies
- 2 cup (8 ounces) shredded Monterey Jack cheese with peppers
What to Do
- Melt butter in a Dutch oven over medium heat. Saute onion and garlic 3 minutes or until tender.
- Add chicken, broth, and cumin. Bring to a boil; cover, reduce heat, and simmer 3 minutes.
- Add half-and-half, corn, chilies, and cheese. Cook over low heat until thoroughly heated. Serve immediately.
Notes
Save time by buying precooked chicken-deli-roasted, frozen, or fresh. I like to use fresh chicken breast chunks that have been oven-roasted. You can find them in the meat department of your local supermarket.