For more than 60 years,
a publication centered on life in Mississippi.
Today is June 18, 2021

Mexican Chicken Corn Chowder

Main Dishes

Pork/Poultry

Soups & Salads

Ingredients

2 Tbsp. butter
1 1/2 lb. chicken breast meat, cut into chunks
1/2 cup chopped onion
2 cloves garlic, minced
2 chicken bouillon cubes or paste
1 cup hot water
1 tsp. cumin
2 cups half-and-half
2 cups shredded Monterey jack cheese
1 can whole kernel corn, drained
1 can black beans, rinsed and drained
1 small can green chilies
1/4 to 1 tsp. hot pepper sauce
1 medium tomato, chopped
Parsley, to taste

Instructions

Melt butter in skillet. Sauté chicken, onion and garlic until done. Add bouillon, water and cumin to chicken mixture. Cook for 5 minutes. Add half-and-half, cheese, corn, beans, chilies, hot pepper sauce, tomato and parsley. Stir until cheese is melted and soup is hot. Serves 6.

Note: May substitute a can of Rotel tomatoes for the tomato and hot pepper sauce.

Miscellaneous

From “Love Wears an Apron: Menus, Tips and Inspiration”

Site designed by Marketing Alliance, Inc.