Mexican Chicken Corn Chowder

Intro and Overview…

It exceeds our eight-ingredient criteria, but Mexican Chicken Corn Chowder also meets our Mexican cuisine criteria. Oh yeah, it also checks the creamy, cheesy, and chowder boxes.

Stuff You Need…

• 1-1/2 lbs. Chicken Breasts or Thighs, cut into 1-inch pieces
• 1/2 Cup Onion, chopped
• 3 Tbsps. Butter
• 1 Tbsp. Minced Garlic
• 1 Cup Hot Water
• 2 tsps. Chicken Bouillon, granules
• 1 tsp. Ground Cumin
• 2 Cups Half & Half Cream
• 2 Cups Mexican or Fiesta Blend Cheese, shredded
• 1 14.75-oz. can Cream Style Sweet Corn
• 1 4-oz. can Green Chiles, chopped and undrained
• 1 tsp. Hot Pepper Sauce
• 1 medium Tomato, chopped
• Tortilla Strips (optional)

And Then…

In a Dutch oven, brown chicken and onion in butter until chicken is no longer pink. Add garlic and cook until fragrant. Add the water, bouillon and cumin and bring to a boil. Reduce heat, cover, and simmer for 5 minutes.

Stir in the half & half cream, cheese, corn, chiles and hot pepper sauce. Cook and stir over low heat until cheese is melted and then add tomato.

Add tortilla strips and enjoy.