Sunday, October 4, 2009

Mexican Chicken Corn Chowder

This is one of the three soups we tried out at Girl's Night (during the Priesthood Session of Conference). I forgot the tomatoes even though there was a box of tomatoes in my kitchen. Whatever - it was still the most delicious, cheesy, chicken-y bowl I've had in a long long time. Sigh. (The mini corn muffins are courtesy of the Marie Callender's Corn Bread Mix. Just do what Sister Callender says and everything will turn out fine.)

1 1/2 lb. chicken breasts

1 1/2 c. chopped onion

1-2 garlic cloves (or 1 tsp. minced)

3 T. butter

2 chicken bullion cubes

1 c. hot water

1 tsp. cumin

2 c. half-and-half

2 c. shredded Monterey-jack cheese

1 can creamed corn

1 can (4 oz.) green chiles, drained

1 med. tomato, chopped

Cut and cube chicken. Brown with onion, garlic, and butter.

In a separate pan, dissolve bullion cubes in hot water. Add cumin, bring to a boil, then reduce heat. Cover and simmer 5 minutes.

In 3 qt. pan, add bullion mixture, chicken, and rest of ingredients (except tomatoes) Add shredded cheese after all mixed together. Cook and stir until cheese is melted. Add tomatoes.


Nicole said...

Blogger hates me and won't let me fix the teeny tiny font in the last paragraph. Booo! If you can't read it, please tell me and I'll retype the whole thing. It's worth it.

Mom said...

Dad talked about this soup all the way home! I think the tomatoes would have been a nice touch, or even as a garnish. Now what are you going to do with all those tomatoes? Thanks for posting it so fast!

allyn said...

this sounds like something we could really like. i will have to put it on my menu. youknow, the menu in my head that i keep.

melissa said...

Someone brought this to our last cooking club party. The theme was soups and this was definitely my favorite!

Katy said...

Oh man that sounds so good. I'm in one of my moon cycles where I just want to eat non-stop for a few days. This soup sounds amazing