TEX-MEX CHICKEN AND CORN CHOWDER

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Tex-Mex Chicken and Corn Chowder image

This chowder is perfectly thick, creamy, and has a ton of flavor... without being too spicy. Very easy to make, it's definitely hearty enough to serve on its own as a meal, and your kitchen will smell wonderful for hours as a result.

Provided by michelle pitts

Categories     Chowders

Time 50m

Number Of Ingredients 12

3 Tbsp butter
4 chicken breasts, cubed
1 bunch green onions, chopped
2 clove garlic, minced
2 c half and half
2 c shredded Monterey Jack cheese
2 can(s) cream corn (14.75 oz each)
1 can(s) chopped green chiles, drained (4 1/2 oz)
1/2 tsp hot sauce
1/4 tsp salt
1/4 tsp ground cumin
2 Tbsp chopped cilantro

Steps:

  • 1. Melt butter in a Dutch oven over medium-high heat. Add chicken, onion, and garlic. Saute 10 minutes.
  • 2. Stir in the next 7 ingredients. Cook over low heat; stirring often for 15 minutes.
  • 3. Stir in cilantro and serve.

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