Gluten Free Mexican Chicken Corn Chowder

2 Chicken breasts
1/2 Cup onion, chopped
1-2 Cloves garlic, minced
3 Tbsp butter
2 Gluten free chicken bouillon cubes
1 Cup hot water
1/2 Tsp cumin
2 Cups cream (half & half)
2 Cups Monterey Jack cheese, shredded
1  16 oz Cream style corn
1  4 0z can chopped green chilies, undrained
1/4 Tsp hot pepper sauce
1 Medium tomato, chopped
1/2 Cup cilantro, chopped

Cut chicken into bite sized pieces.  In a large saucepan, brown chicken, onion, garlic and butter until chicken is no longer pink.  Dissolve bouillon cubes in hot water.  Add to pan, along with cumin.  Bring to 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 cheese is melted.  Stir in tomatoes.  Serve immediately.  Garnish with cilantro.


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