WHITE CHEDDAR CORN CHOWDER

White Cheddar Corn Chowder image

With a tex-mex like blend of green chiles, fire-roasted tomatoes, creamed corn and tortilla chips this soup will warm you up on the even the coldest days.

Provided by Steph

Yield 8

Number Of Ingredients 13

Ingredients

1 Tablespoon butter
1/2 onion (chopped)
2 teaspoons minced garlic
1 cup chicken broth
1 teaspoon ground cumin
2 boneless skinless chicken breasts (cooked and cubed)
2 cups half-and-half
2 cups shredded white cheddar cheese
1 (14.75 ounce) can cream-style corn (undrained)
1 (4 ounce) can chopped green chiles (undrained)
1 (14.5 ounce) can fire-roasted tomatoes (drained)
1 Tablespoon cilantro (chopped)
2 cups tortilla chips (or strips)

Steps:

In a large sauce pot, melt butter over medium heat. Add onions and saute until soft. Add garlic and saute for another minute.
Add chicken broth and cumin, then bring to a boil. Reduce heat and cover, simmering for about 5 minutes.
Stir in the chicken, half-and-half, cheese, corn, chiles, and tomatoes. Cook and stir over medium-low heat until cheese is melted.
Top with cilantro and tortilla chips. Serve warm.

Nutrition Facts : Servingsize 1 serving, Calories 2039 kcal, Fat 135 g, SaturatedFat 88 g, Cholesterol 404 mg, Sodium 4917 mg, Carbohydrate 126 g, Sugar 62 g, Protein 75 mg

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