Mexican Chicken Corn Chowder
"This creamy chicken and corn chowder, made spicy with ground cumin, green chilies, and hot pepper sauce, will warm you right through. Shredded Monterey-Jack cheese and half-and-half make this soup rich and delicious." -Jeanne Jones @ Allrecipes
(LuAnn plans to make this using vegan alternatives for the chicken, cream and cheese).
Prep Time: 20 Minutes
Cook Time: 35 Minutes
Ready In: 55 Minutes
1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
1/2 cup chopped onion
1 clove garlic, minced
3 Tablespoons butter
2 chicken bouillon cubes
1 cup hot water
3/4 teaspoon ground cumin
2 cups half-and-half
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
Fresh cilantro sprigs, for garnish (optional)
In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
Add bouillon, cumin and hot water; stir until bouillon is dissovled.
Bring to a boil; reduce heat to low, cover, and simmer for 5 minutes.
Stir in cream, cheese, corn, chiles, and hot pepper sauce; cook, stirring frequently, until the cheese is melted.
Stir in chopped tomato.
If desired, garnish with cilantro.
Source: Allrecipes; recipe submitted by Jeanne Jones (original recipe copyrighted by Allrecipes); posted and edited slightly by LuAnn (no ingredients changed).
Photo from Allrecipes by "SunnyByrd".