MEXICAN CHICKEN CORN CHOWDER
Make and share this Mexican Chicken Corn Chowder recipe from Food.com.
Provided by Sweet Diva MJ
Categories Chowders
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink.
- Dissolve the bouillon in hot water.
- Add to pan along with cumin; bring to a boil.
- Reduce heat; cover and simmer for 5 minutes.
- Add the cream, cheese, corn, chilies and hot pepper sauce.
- Cook and stir over low heat until the cheese is melted.
- Stir in tomato.
- Serve immediately; sprinkle with cilantro if desired.
- Yield: 6-8 servings (2 quarts).
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Despiro
[email protected]I can't wait to try this recipe! It looks so delicious.
Blessing Salawe
[email protected]This recipe is a keeper! I've made it several times and it's always a hit with my family and friends.
Mhoumed Badsha
[email protected]I'm not sure what I did wrong, but my soup turned out really bland. I think I might have forgotten to add the salt.
Valerie Batey
[email protected]This soup is a bit too spicy for me, but I still enjoyed it. I'll just be sure to use less chili powder next time.
Paulina Castillo
[email protected]I'm not a big fan of Mexican food, but I really enjoyed this soup. It's not too spicy and it has a great flavor.
AYUBA IBRAHIM
[email protected]This soup is a great way to warm up on a cold day. It's also very filling and satisfying.
CJ hill
[email protected]I love the combination of flavors in this soup. The chicken, corn, and spices all come together perfectly.
Quinten Momberg
[email protected]This soup is so easy to make and it's so delicious! I'll definitely be making it again.
roblox_epic Lamborgi
[email protected]I made this soup for my family last night and they loved it! It's a great way to use up leftover chicken and corn.
Oscar Pantoja
[email protected]This Mexican Chicken Corn Chowder is the best soup I've ever had! It's so flavorful and hearty, and it's perfect for a cold winter day.