Mexican Chicken Corn Chowder

by Megan Keck


1 1/2 lb boneless, skinless chicken breasts
1/2 cup chopped onion
3 Tbsp butter
1 cup hot water
2 cups half & half
1 can cream-style corn
1/4-1 tsp hot pepper sauce
1 med tomato, chopped
1-2 garlic cloves, minced
2 chicken bouillon cubes
1/2-1 tsp cumin
2 cups shredded monterey jack
1 can green chilis

Cut chicken into bite-sized pieces. In large pan, brown chicken, onion, and garlic in butter until chicken is no longer pink. Dissolve bouillon in hot water. Add to pan along with cumin and bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Add cream, cheese, corn, chilis, and hot pepper sauce. Cook over low heat until cheese is melted. Stir in tomato. Serve immediately.

(I like to add cilantro at the end because I love it so!)