Mexican Chicken Corn Chowder

Printable Recipe

1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces (or about 2 cups of cooked, diced chicken)
1/2 cup chopped onion
3 tablespoons butter
2 garlic cloves, minced
1 cup hot water
2 t. chicken bouillon granules
1 t. ground cumin
2 t. homemade taco seasoning
1 1/2 cups half-and-half cream
~2 cups (8 ounces) shredded Monterey Jack cheese
1 can (14-3/4 ounces) corn, undrained
1 can (4 ounces) chopped green chilies, undrained

Directions:
In skillet or soup pot, brown chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the water, bouillon, cumin and taco seasoning; bring to a boil. If you're using cooked chicken, add it now. Reduce heat; cover and simmer for 5 minutes.

Stir in the cream, cheese, corn, and chilies. Cook and stir over low heat until cheese is melted.  Serve with a loaf of crusty bread.

Serves 4-5.

Holly's Notes:
The original recipe came from the Taste of Home Best Loved Recipes cookbook, but can also be found at the Taste of Home website.  This is my version, because I rarely prepare a recipe as it's written.  The original recipe called for hot pepper sauce and a tomato, I left those out.  Also, I used leftover chicken and just added it when I added the water, bouillon and spices.  I also don't like cumin by itself, so I added 2 teaspoons of my amazing taco seasoning and it was fantastic.  Just the right amount of smoky spice.  This was easy and oh so yummy on a cold evening.  My family declared it a keeper.