Mexican Chicken Corn Chowder

 

Ingredients

• 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 shredded Monterey Jack cheese
• 1 can (14-3/4 ounces) cream-style corn
• 1 can (4 ounces) chopped green chiles, undrained
• 1/4 to 1 teaspoon hot pepper sauce
• 1 medium tomato, chopped
• Optional: Minced fresh cilantro and fried tortilla strips

Directions

1. 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.
2. Stir in the cream, cheese, corn, chiles and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato. If desired, top with cilantro and tortilla strips.

Nutrition Facts

1 cup: 368 calories, 21g fat (13g saturated fat), 114mg cholesterol, 753mg sodium, 14g carbohydrate (5g sugars, 1g fiber), 28g protein.