Mexican Chicken Corn Chowder

• Gluten free

• Meat

  • 2 cups Chicken

• Produce

  • 1 (14 ounce can Cream-style corn
  • 3 Garlic cloves
  • 1 (4 ounce can Green chilies
  • 1 Jalapeno pepper
  • 1 Onion, small
  • 1 (14 ounce can Tomatoes

• Canned Goods

  • 1 cup Chicken broth

• Condiments

  • 1 Tabasco sauce

• Baking & Spices

  • 1 Salt and pepper

• Nuts & Seeds

  • 1 1/2 tsp Cumin

• Dairy

  • 1 tbsp Butter
  • 2 cups Half-and-half cream
  • 2 cups Mexican-blend cheese

Found on therecipecritic.com

Description

Ingredients

• 1 tablespoon butter
• 1 small onion, chopped
• 1 jalapeno pepper, seeded and finely chopped
• 3 garlic cloves, minced
• 1 1⁄2 teaspoons cumin
• 1 cup chicken broth
• 2 cups half and half cream
• 2 cups shredded Mexican blend cheese (or 2 cups cheddar cheese)
• 1 (14 ounce) can cream-style corn
• 1 (4 ounce) can diced green chilies
• 1 (14 ounce) can diced tomatoes, drained
• 2 cups chicken, chopped and cooked, I used rotisserie
• salt and pepper to taste
• Tabasco sauce (if desired for more of a kick)

Directions

• In a large pot or dutch oven add the butter and melt over medium high heat. Add onion, jalapeño, and garlic. Cook for 1-2 minutes until tender. Add the cumin. Add the broth and bring to a boil.
• Reduce the heat to low and add in the cream, shredded cheese, cream- style corm, green chilis, diced tomatoes, and chicken. Cook until the cheese has melted and all ingredients are heated through.
• Season with salt, pepper, tabasco sauce, and top with favorite toppings.