4 skinned and boned chicken breast halves, cut into bite-size pieces (1 1/2 pounds)
1 small onion, chopped
2 garlic cloves, minced
2 cups half-and-half
2 cups shredded Monterey Jack cheese
2 (14 3/4-ounce) cans cream-style corn
1 (4.5-ounce) can chopped green chiles, undrained
1/2 teaspoon hot sauce
1/4 teaspoon salt
1/2 to 1 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
Garnishes: chopped fresh cilantro, Anaheim chile
How to Make It
Melt butter in a Dutch oven over medium-high heat; add chicken, onion, and garlic, and sauté 10 minutes. Stir in next 7 ingredients; cook over low heat, stirring often, 15 minutes. Stir in 2 tablespoons cilantro. Garnish, if desired.
I love love this recipe! It's so easy, yet yummy! The only thing I changed was I added Siracha (sp)for the hot sauce.This is my new go-to soup for corn chowder! Next time I might put some new potatoes in it.
February 22, 2010
This was a hearty, comforting soup with a great combination of flavors...it's sweet and creamy and a little spicy. I added a few sliced jalapenos to my bowl, which just kicked it up another notch.
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