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Soups - Mexican Chicken Corn Chowder

  • 11/2 pounds boneless, skinless chicken breasts
  • 1/2 cup onion, chopped
  • 1 to 2 garlic cloves, minced
  • 3 tablespoons butter or margarine
  • 2 chicken bouillon cubes
  • 1 cup hot water
  • 1/2 to 1 teaspoon ground cumin
  • 2 cups half-and-half cream
  • 2 cups (8 ounces) Monterey Jack cheese, shredded
  • 1 (15-ounce) can cream-style corn
  • 1 (4-ounce) can chopped green chiles, undrained
  • 1/4 to 1 teaspoon hot pepper sauce (depending on taste)
  • 1 medium tomato, chopped
  • Fresh cilantro or parsley (optional)

Cut chicken into bite-size pieces. In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink. Dissolve bouillon in hot water. Add to pan along with cumin; bring to a boil. Reduce heat; cover and simmer for five minutes.
Add cream, cheese, corn, chiles, and hot pepper sauce. Cook and stir over low heat until the cheese is melted. Stir in tomato. Serve immediately. Garnish with cilantro or parsley if desired.
Yield: Six to eight servings (2 quarts).
Submitted By: Mrs. William J. Randolph
Davidson Farmers Co-op
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