Mexican Chicken Corn Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 1/2 lbs boneless skinless chicken breast, cut into bite-sized pieces1/2 cup chopped onion1 clove minced garlic3 Tablespoons butter1 cup chicken broth3/4 tsp ground cumin2 cups whole milk2 cups shredded jack cheese14.75 oz can creamed corn4 oz can diced green cholies1 dash hot pepper sauce1 tomato, choppedcilantro for garnish (optional)
DIRECTIONS:
In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
Add broth into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
Stir in milk, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.
Number of Servings: 8
Recipe submitted by SparkPeople user TRACYAGRACE.
In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
Add broth into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
Stir in milk, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.
Number of Servings: 8
Recipe submitted by SparkPeople user TRACYAGRACE.
Nutritional Info Amount Per Serving
- Calories: 213.3
- Total Fat: 13.9 g
- Cholesterol: 48.6 mg
- Sodium: 455.8 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 1.2 g
- Protein: 11.6 g