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Mexican Chicken Corn Chowder

Jeanne Jones
  • 55 minutes
  • Serves 8

INGREDIENTS

1 1/2

lbs Chicken breasts, boneless skinless

1

Cilantro, fresh sprigs

1 14.75 ounce can

Cream-style corn

1 clove

Garlic

1 4 ounce can

Green chiles

1/2 cup

Onion

1

Tomato

2

cubes Chicken bouillon

1 dash

Hot pepper sauce

3/4 tsp

Cumin, ground

3 tbsp

Butter

2 cups

Half-and-half cream

2 cups

Monterey jack cheese

1 cup

Water, hot

1 person Recommend This Recipe