Tuesday, January 13, 2009

Better The Next Day

Mexican Chicken Corn Chowder
{"Ivory Family Favorites"}
I really enjoy this soup served in bread bowls, garnished with cilantro, sour cream, chopped avocado and some extra Tabasco for da heat!
1 1/2 lbs boneless skinless chicken breasts, cut into bite-sized pieces
1/2 cup chopped onions
1-2 garlic cloves, minced
3 Tbsp butter
2 chicken bouillon cubes
1 cup hot water
1 tsp cumin
2 cups half&half
2 cups shredded Monterey Jack cheese
1 14 oz can cream-style corn*
1 can diced green chilies, drained*
1/4 tsp Tabasco sauce
1 tomato, chopped
Fresh cilantro
In a large saucepan, brown chicken, garlic, and onion in butter until chicken is no longer pink. Dissolve the boullion in hot water, and add to pan long with cumin; bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Add half & half, cheese, corn, chilies, and tabasco sauce. Cook and stir over low heat until cheese is melted. Stir in chopped tomato and serve immediately, garnishing with cilantro.
*I added one can of great northern white beans, as well as one additional can of both the cream-style corn and chilies.

1 comment:

LOOK WHO'S MARRIED!!!!! said...

How many servings does this make? It doesn't seem like much. Does it make good leftovers or does the cheese harden in the fridge? This looks awesome and I'm def. going to try and make it.
Thanks for this site!