Soup

Mexican Chicken Corn Chowder is for Soup.

Mexican Chicken Corn Chowder takes 20 minutes to prepare.

Mexican Chicken Corn Chowder takes 10 minutes to cook.

Mexican Chicken Corn Chowder makes 10 servings.

The ingredients for Mexican Chicken Corn Chowder are:

1 1/2 lbs. boneless chicken breasts
1/2 c. chopped onion
1-2 cloves garlic
3 TBS butter
2 chicken boullion cubes
1 c. hot water
1 tsp ground cumin
2 c. fat free 1/2 and 1/2
8 oz. Monteray Jack cheese
2 cans cream style corn
1 can chopped green chilis undrained
1 + tsp hot pepper sauce
1 medium tomato chopped

Here is how you make Mexican Chicken Corn Chowder:

Cut chicken into bite sized pieces. Brown chicken, onion, and garlic in butter until chicken is no longer pink. Dissolve boullion cubes in hot water. Add to pan along with cumin. Bring to boil. Reduce heat, cover and simmer for five minutes. Add cream, cheese, corn, chilis and hot pepper sauce (To taste) Cook and stir over low heat until cheese is melted. Stir in tomatoes and serve immediately.Number of Servings: 10Recipe submitted by SparkPeople user WEIMDOG2.

The nutritional information for Mexican Chicken Corn Chowder is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 235.7

• Total Fat: 12.1 g
• Cholesterol: 36.3 mg
• Sodium: 781.3 mg
• Total Carbs: 25.0 g
• Dietary Fiber: 1.7 g
• Protein: 10.5 g

Mexican Chicken Corn Chowder is Mexican cuisine.