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Mexican Chicken Chowder

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Every February or March, when my Northern relatives are tired of snow and ice, they visit us in Texas. This hearty chowder is always a first night request. The flavor is full of Southwestern flavor and only needs some hearty bread for dipping!

Serves 6. Recipe can be doubled.

1 & 1/2 pounds boneless chicken breasts, cut into bite sized pieces.
3 tablespoons butter or margarine
1/2 cup chopped onion
1 clove minced garlic
2 chicken bouillon cubes plus 1 c. hot water
1/2 teaspoon ground cumin
2 cups half and half cream
2 cups shredded Monterey Jack cheese or Mexican Cheese Blend
1 can (16 ounces) cream style corn
1 can (4 ounces) diced green chilies, drained
1 teaspoon hot pepper sauce
1 small jar diced pimentos, drained

1. Sauté chicken pieces, garlic, and onion in butter in a Dutch oven until chicken is browned and no longer pink.
2. Dissolve bouillon in hot water; add to Dutch oven with chicken. Stir in cumin.
3. Reduce heat and simmer for about 5–7 minutes.
4. Add cheese, half and half cream, corn, green chilis, hot pepper sauce, and pimentos.
5. Cook and stir over low heat until cheese is melted, around 10 minutes.
6. Garnish with fresh cilantro, parsley, or chives. (Optional.)


NOTE: If you prefer a thinner chowder, add 1/2 can chicken broth.

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