Mexican Chicken Corn Chowder

Ingredients

  • 3 tbsp butter

  • 4 boneless skinless chicken breasts (rotisserie fine)

  • 1 onion

  • 1/2 tsp garlic, minced

  • 2 cups half and half

  • 2 cups Monterey Jack cheese

  • 30 oz cream style corn

  • 15 oz corn, drained

  • 5 oz chopped green chilies, undrained

  • 1/2 tsp salt

  • 1 tsp ground cumin

  • 2 tsp dried cilantro

Make

  1. Melt butter in large pot and add chicken and onion, cook for 10 min. Near end add garlic
  2. Stir in remaining ingredients, cook over low heat for 15 min

TIME | 0.75 hours

YIELD | 6 servings

TAGS | Soups-stews

PAIR |