Mexican Chicken Corn Chowder Recipe

Ingredients:

• Boneless Chicken
  1.5 Pounds

  Bite Sized Pieces
• Onion
  1/2 Cups

  Chopped
• Garlic
  1 Cloves

  Chopped
• Butter
  3 Tablespoons
• Chicken Bouillon
  2 cubes
• Hot Water
  1 Cups
• Cumin Powder
  3/4 Teaspoons
• Half and Half Cream
  2 Cups
• Jack Cheese
  2 Cups

  Shredded
• Canned Cream Corn
  15 Ounces
• Hot Pepper Sauce
  As Needed
• Tomatoes
  1

  Chopped
• Cilantro for garnishing

Preparation mode:

1) Heat up butter in a non stick skillet over moderate flame.
2) Add garlic, onion and chicken to the hot skillet and stir fry until the chicken loses all its pink color.
3) Take a bowl and mix hot water and bouillon together.
4) Pour the bouillon mixture into the skillet and sprinkle cumin powder.
5) Mix thoroughly and bring the mixture to a boil. Turn the flame down to low and leave to cook for 5 minutes, with the skillet covered.
6) Mix in hot pepper sauce, chilies, corn, cheese and cream. Stir readily until the cheese has blended well.
7) Add in the tomato and distribute throughout. Heat through and garnish with Cilantro before serving!

Footnotes:

In winters, me and my wife just cannot get enough soups, and this Mexican Chicken Corn Chowder Recipe is made almost every week! The flavors are absolutely amazing. The dish is so very well balanced, that even those who don't like soup, are sure to love it! A must try if you love cooking soups!