Mexican Chicken Corn Chowder
June 21, 2017
1Season chicken breast with salt & pepper and cut into bite-sized pieces. Sauté chicken, onion, and garlic in butter in a stock/soup pot until chicken is no longer pink.
2Next, add hot water to pan and dissolve bouillon cubes and add cumin.
3Add the rest of the ingredients (green chiles, tomato, cream style corn, hot pepper sauce, shredded cheese, and half-and-half) and stir over low heat until cheese is melted.
4Lastly, give it a taste and add salt and pepper if needed. Before serving, garnish with fresh cilantro and crushed tortilla chips (optional).