marsha-tbay
Well-known member
I made this today and it is a keeper. I had different amounts of different things and it still came out great. I used coconut milk rather than cream, I had rotisseried chicken that was a little more than this called for; I didn't have the amt. of cheese it called and I didn't want to use all I had, 'cause I'm saving it for an omelet. So I just used some. I didn't have creamed corn but I used white and yellow frozen. I didn't use hot pepper sauce either. I sprinkled in some crushed red chili peppers.
Mexican Chicken Corn Chowder
Blue Ribbon This is and excellent soup. Has very good flavor and is very easy to make.
Recipe By : Susan Garoutte, Georgetown, Texas
Serving Size : 8 Preparation Time:
Categories : Soups
Amount Measure Ingredient -- Preparation Method
1 1/2 pound boneless skinless chicken breasts, cut-- into 1-inch pieces
1/2 cup chopped onion
1 cloves garlic, minced
3 tablespoons butter
1 cup hot water
2 teaspoons chicken bouillon granules
1/2 teaspoon ground cumin
2 cups half-and-half cream
2 cups (8 ounces) shredded Monterey Jack cheese
1 can (14-3/4 ounces) cream-style corn
1 can (4 ounces) chopped green chilies, undrained
1/4 teaspoon hot pepper sauce
1 medium tomato, chopped
Minced fresh cilantro, optional
In a Dutch oven, brown chicken, onion and garlic in butter until chicken
is no longer pink. Add the water, bouillon and cumin; bring to a boil.
Reduce heat; cover and simmer for 5 minutes. Stir in the cream, cheese,
corn, chilies and hot pepper sauce. Cook and stir over low heat until the
cheese is melted; add tomato. Sprinkle with cilantro if desired.
Recipe Author: Susan Garoutte, Georgetown, Texas
Recipe Source: Taste of Home's One-Pot Recipes
shared by Sharon-soups
Mexican Chicken Corn Chowder
Blue Ribbon This is and excellent soup. Has very good flavor and is very easy to make.
Recipe By : Susan Garoutte, Georgetown, Texas
Serving Size : 8 Preparation Time:
Categories : Soups
Amount Measure Ingredient -- Preparation Method
1 1/2 pound boneless skinless chicken breasts, cut-- into 1-inch pieces
1/2 cup chopped onion
1 cloves garlic, minced
3 tablespoons butter
1 cup hot water
2 teaspoons chicken bouillon granules
1/2 teaspoon ground cumin
2 cups half-and-half cream
2 cups (8 ounces) shredded Monterey Jack cheese
1 can (14-3/4 ounces) cream-style corn
1 can (4 ounces) chopped green chilies, undrained
1/4 teaspoon hot pepper sauce
1 medium tomato, chopped
Minced fresh cilantro, optional
In a Dutch oven, brown chicken, onion and garlic in butter until chicken
is no longer pink. Add the water, bouillon and cumin; bring to a boil.
Reduce heat; cover and simmer for 5 minutes. Stir in the cream, cheese,
corn, chilies and hot pepper sauce. Cook and stir over low heat until the
cheese is melted; add tomato. Sprinkle with cilantro if desired.
Recipe Author: Susan Garoutte, Georgetown, Texas
Recipe Source: Taste of Home's One-Pot Recipes
shared by Sharon-soups