Mexican Chicken Corn Chowder
Labels:
chicken
,
recipe
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Ingredients:
-
1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
-
1/2 cup chopped onion
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1 clove garlic, minced
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3 tablespoons butter
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2 cubes chicken bouillon
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1 cup hot water
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3/4 teaspoon ground cumin
Directions:
- In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
- Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
- Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.
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