Mexican Chicken Corn Chowder

Saturday, October 18, 2008

**December 2008 Update- This recipe deserves an update because Justin is obsessed with it! Per his constant requests I make it once a week, he just loves it! This past week I used pepper jack cheese instead of monterey jack and he liked the extra kick it gave it. Oh, and the optional “serve with crumbled tortilla chips” really needs to be mandatory, don’t forget the chips!
It has been so cold the last couple days, I love it! I woke up extra early so that I could be sneaky and do something Justin wouldn’t approve of so early in the year… watch a Christmas movie! I can’t help it, I am just too excited, lol! So I watched “Christmas with the Kranks” and made this soup for lunch, it was heavenly! After lunch Justin checked the weather and pointed out that we have a chance of flurries on Thursday, yippee!

Ingredients
2 chicken breasts
1 clove garlic, minced
3 tablespoons butter
1 cube chicken bouillon
1 cup hot water
3/4 teaspoon ground cumin
2 cups half-and-half cream
2 cups shredded Monterey Jack cheese
2 (14.75 ounce) can cream-style corn
1 (4 ounce) can diced green chiles
1 dash hot pepper sauce
Crushed Tortilla Chips (Optional)

Directions
Bake and shred the chicken breasts. In a pot dissolve the bouillon in hot water. Stir in the shredded chicken, garlic, butter, and cumin. Bring to a boil, then 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. Serve and garnish with crushed tortilla chips (optional).

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