I like to make this smooth, creamy soup when company comes to visit. Its zippy flavor is full of Southwestern flair. My family enjoys dipping slices of homemade bread in this chowder to soak up every bite! —Susan Garoutte, Georgetown, Texas
- 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup chopped onion
- 3 tablespoons butter
- 1 to 2 garlic cloves, minced
- 1 cup hot water
- 2 teaspoons chicken bouillon granules
- 1/2 to 1 teaspoon ground cumin
- 2 cups half-and-half cream
- 2 cups (8 ounces) shredded Monterey Jack cheese
- 1 can (14-3/4 ounces) cream-style corn
- 1 can (4 ounces) chopped green chilies, undrained
- 1/4 to 1 teaspoon hot pepper sauce
- 1 medium tomato, chopped
- Minced fresh cilantro, optional
- In a Dutch oven, brown chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
- Stir in the cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato. Sprinkle with cilantro if desired. Yield: 6-8 servings (2 quarts).
Originally published as Mexican Chicken Corn Chowder in Taste of Home October/November 1996, p25
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