Mexican Chicken Corn Chowder
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This is a
smooth, creamy soup with a Southwestern
zippy flavor to it.
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1-1/2
pounds
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boneless
skinless
chicken
breasts
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1/2
cup
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chopped
onions
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1-2
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garlic cloves,
minced
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3
tablespoons
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butter or
margarine
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2
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chicken
bouillon
cubes
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1
cup
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hot
water
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1/2-1
teaspoon
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ground
cumin
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2
cups
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half and half
cream
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2
cups
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shredded monterey
Jack cheese, (8
ounces)
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1
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can (16 oz.)
cream-style
corn
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1
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can (4 oz.)
chopped green
chilies,
undrained
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1/4-1
teaspoon
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hot pepper
sauce
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1
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medium tomato,
chopped
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Fresh cilantro
or parsley,
optional
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Cut
chicken into bite-size
pieces. 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
cream, cheese, corn, chilies
and hot pepper sauce. Cook
and stir over low heat until
the cheese is melted. Stir
in tomato. Serve
immediately; garnish with
cilantro if
desired.
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Yield: 6-8
servings
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Recipe
Type
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Chowder, Dutch Oven, Main
Dish, One-dish Soup, Poultry
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Recipe
Source
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Source:
One-Pot Recipes
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