Mexican Corn Chowder

 

On my way to 365 recipes in 365 days.  Here is recipe 20.

This soup tastes quite similar to White Chicken Chili.  This recipe doesn’t have beans, but has corn instead.  And the addition of fresh tomatoes is really good.  This soup was a hit for sure. 

I always serve soup with bread.  This time we chose an Asiago cheese bread loaf that I found at the store.  Easy.

Mexican Corn Chowder

3 boneless, skinless chicken breasts, cut in to 1/2 inch pieces

1/2 cup chopped yellow onion

3 Tbsp butter

2 garlic cloves, minced

1 cup hot water

2 chicken bullion cubes

1 tsp ground cumin

1 cups half and half cream

1 cups shredded Monterey jack cheese

14 oz can creamed corn

4 oz can chopped green chilies

1 medium tomato, chopped

1. In a large soup pot, brown chicken and onion in butter until chicken is no longer pink.

2. Add garlic and cook for 1 minute longer.  Stir in hot water, bullion cubes, and cumin.  Bring to a boil, reduce heat and let simmer for 10 minutes.

3. Stir in the cream, cheese, corn, and chilies.  Cook and stir over low heat until cheese is melted.  Stir in tomato and serve.

Enjoy!