Soup/Stew: Mexican Chicken-Corn Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 Tbsp Butter, Unsalted 1.5 lbs boneless, skinless chicken breast, diced, bite-sized 1 small Onions, chopped 2 clove Garlic , minced2 cup Whole Milk 2 14 oz cans Cream Style Corn 4 oz can diced green chilis0.5 tsp hot sauce0.25 tsp salt0.5 tsp ground cumin ( or more to taste) 8 oz monterey jack cheese, shredded optional: fresh, finely chopped cilantro can be stirred in at the end of cooking time if desired.
melt butter in dutch oven over medium heat.
add chicken onion, and garlic. cook until all chicken is opaque, about 10 minutes.
stir in all remaining ingredients, except cheese. cook stirring frequently over medium/lo heat until beginning to simmer. simmer about 15 minutes.
Reduce heat to low. slowly stir in cheese. stirring frequently.
cook just until cheese is melted in well.
Yield: 8 cups
Serving Size: 1 cup
add chicken onion, and garlic. cook until all chicken is opaque, about 10 minutes.
stir in all remaining ingredients, except cheese. cook stirring frequently over medium/lo heat until beginning to simmer. simmer about 15 minutes.
Reduce heat to low. slowly stir in cheese. stirring frequently.
cook just until cheese is melted in well.
Yield: 8 cups
Serving Size: 1 cup
Nutritional Info Amount Per Serving
- Calories: 347.9
- Total Fat: 19.0 g
- Cholesterol: 67.5 mg
- Sodium: 667.3 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 1.0 g
- Protein: 28.5 g
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