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Mexican Chicken Chowder

Ingredients

  • 3 tablespoons butter
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 poblano pepper, chopped
  • 4 skinned and boned chicken breasts
  • 1 cup half-and-half
  • 1 cup milk
  • 2 cups shredded Monterey Jack cheese
  • 2 (14-3/4-ounce) cans cream-style corn
  • 1/2 teaspoon hot sauce
  • 1/2 teaspoon salt
  • 1/2 to 1 teaspoon ground cumin
  • 2 tablespoons chopped fresh cilantro
  1. Cut chicken into bite-sized pieces.
  2. Melt butter in a Dutch oven over medium-high heat; add onion, garlic, and pepper, and sauté 10 minutes.
  3. Add chicken and sauté additional 10 minutes.
  4. Stir in next 8 ingredients; cook over low heat, stirring often, 15 minutes.

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