Soup

Soup/Stew: Mexican Chicken-Corn Chowder is for Soup.

Soup/Stew: Mexican Chicken-Corn Chowder takes 20 minutes to prepare.

Soup/Stew: Mexican Chicken-Corn Chowder takes 30 minutes to cook.

Soup/Stew: Mexican Chicken-Corn Chowder makes 8 servings.

The ingredients for Soup/Stew: Mexican Chicken-Corn Chowder are:

3 Tbsp Butter, Unsalted
1.5 lbs boneless, skinless chicken breast, diced, bite-sized
1 small Onions, chopped
2 clove Garlic , minced
2 cup Whole Milk
2 14 oz cans Cream Style Corn
4 oz can diced green chilis
0.5 tsp hot sauce
0.25 tsp salt
0.5 tsp ground cumin ( or more to taste)
8 oz monterey jack cheese, shredded

optional: fresh, finely chopped cilantro can be stirred in at the end of cooking time if desired.

Here is how you make Soup/Stew: Mexican Chicken-Corn Chowder:

melt butter in dutch oven over medium heat.add chicken onion, and garlic. cook until all chicken is opaque, about 10 minutes.stir in all remaining ingredients, except cheese. cook stirring frequently over medium/lo heat until beginning to simmer. simmer about 15 minutes. Reduce heat to low. slowly stir in cheese. stirring frequently. cook just until cheese is melted in well.Yield: 8 cupsServing Size:?1 cup

The nutritional information for Soup/Stew: Mexican Chicken-Corn Chowder is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 347.9

• Total Fat: 19.0 g
• Cholesterol: 67.5 mg
• Sodium: 667.3 mg
• Total Carbs: 16.6 g
• Dietary Fiber: 1.0 g
• Protein: 28.5 g