Tex Mex Chicken Chowder

• Meat

  • 1 1/2 lb Chicken breasts, boneless skinless

• Produce

  • 1 can Corn, whole kernel
  • 1 package Creamed corn, frozen white
  • 1 Garlic clove
  • 1 Onion, medium
  • 1 can White beans

• Canned Goods

  • 1 cup Chicken broth
  • 2 cups Evaporated milk

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Dairy

  • 3 tbsp Butter
  • 2 cups Monterey jack cheese

• Other

  • 1 can Rotel, drained

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Description

Ingredients

• 1 1/2 lbs. boneless skinless chicken breasts, cut in bite-size pieces
• 1 medium onion, chopped
• 3 Tablespoons butter
• 1 garlic clove, minced
• 1 cup chicken broth
• 1/2 teaspoon ground cumin
• 2 cups evaporated milk
• 1 package frozen white creamed corn, thawed
• 1 can whole kernel corn, drained
• 1 can white beans, drained
• 1 can Rotel, drained
• 2 cups shredded Monterey Jack cheese

Directions

• In a Dutch oven, brown the chicken and onion in butter until chicken is no longer pink. Add garlic and cook for another minute. Then add the chicken broth and cumin. Bring to a boil. Reduce heat and let simmer for about 5 minutes. Stir in the rest of the ingredients and cook over low heat until the cheese is melted. Enjoy!