Tuesday, October 26, 2010

Mexican Chicken Chowder

Not sure where this originated, but I got it from my Mom. So, speak up if this is yours.

As we head into cold weather season, I think warm fires and soups. This one is a winner with everyone in my family. It has a very creamy texture, which comes from the cream and cheese with a hint of spice from the chilies, cumin and hot sauce. Very rich and delicious.

Mexican Chicken Chowder

1 1/2 lbs. of boneless, skinless chicken breasts, cut into bit size pieces (or I use my canned chicken)
1/2 cup chopped, onion
1 clove of garlic, minced
3 tablespoons butter
2 cubes chicken boullion
1 cup water
3/4 teaspoon ground cumin
2 cups half and half cream
2 cups shredded Monterery Jack cheese
1 (14.75 oz) can cream style corn
1 (4 oz) can green chilies, diced
1 dash hot pepper sauce (optional)
1 tomato, chopped
fresh cilantro (garnish)
sour cream

In dutch oven (or pot) brown chicken in butter adding the onion and garlic part way through. Cook until chicken is no longer pink and onion begins to turn transluscent. Dissolve boullion in hot water and pour in pan. Season with cumin, cover and bring to a simmer for 5 minutes.

Add half and half cream, cheese, corn, chilies and hot pepper sauce. Cook, stirring frequently until cheese is melted and it is all mixed together well. Stir in tomato and serve in a bowl with cilantro garnish. Can add some sour cream, tortiall chips and avocado on top.

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