Thursday

Mexican Chicken Corn Chowder

This soup recipe is an all time favorite of mine. I love to make it to take to someone in need of a yummy dinner after having a baby, an illness, or just a hard day. Comfort food at it's finest and always a hit. This will soon become a favorite of yours too!




1 rotisserie chicken picked apart OR
3 Chicken Breasts slow roasted with olive oil, garlic salt, and black pepper, chop the chicken

1/2 cup chopped onion

2 cloves of minced garlic

3 Tablespoons of butter

2 chicken bouillon cubes dissolved in 1 cup of hot water

1 teaspoon of cumin

2 cups half and half

2 cups shredded monterey jack cheese

1 can cream style corn

1 can green chilies (sometimes I add 2)

2 cups of frozen sweet corn from Costco (I never measure this, eye ball it). Yes, you could use any frozen corn, or even canned corn, and it would still taste good…but I’m telling you…cross my heart, Costco sweet corn takes you from good to phenomenal.

6 shakes of Tapatio, or Chalula, or Tabasco. Don’t skip this. It adds dimension, not necessarily spice.

1-2 tablespoons fresh chopped cilantro.

Chopped avocado (optional) but really, when doesn’t avocado make your life better?


D I R E C T I O N S


Saute onions in butter until translucent. 
Add minced garlic and cook for a minute or so.

Add water/bouillon and cumin. Boil for 5 minutes.

Add chicken, cream-style corn, frozen corn, 
half and half, shredded cheese, and green chilies.

Stir until cheese is melted and soup is heated through.

Add hot sauce and cilantro.

Serve.

Top with avocados if you’d like.

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