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| Mexican Chicken Corn Chowder | |
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| Tweet Topic Started: Apr 23 2010, 07:51 AM (67 Views) | |
| Joyce'S | Apr 23 2010, 07:51 AM Post #1 |
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I know winter is over but this is a mighty fine soup. Good anytime! Mexican Chicken Corn Chowder 1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces 1/2 cup chopped onion 1 clove garlic, minced 3 tablespoons butter 2 cups chicken broth 3/4 teaspoon ground cumin 1 tsp chili powder 1/2 tsp taco seasoning 2 cups half-and-half cream 2 cups shredded Monterey Jack cheese (or more to your taste) 1 (14.75 ounce) can cream-style corn 1 cuip frozen kernel corn 1 (4 ounce) can diced green chiles 1 dash hot pepper sauce 1 tomato, chopped tortilla strips ( found in your produce section: "Fresh Gourmet") or make your own In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink. Pour chicken broth into Dutch oven, and season with cumin, chili powder & taco seasoning. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes. Stir in cream, cheese, corns, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Adjust seasoning to your taste. ![]() |
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| CharleneG | Apr 23 2010, 10:43 AM Post #2 |
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Oh YUM! That sounds so good. Hmmm, we're supposed to have some cool rainy weather again next week, sounds like a plan, and I've got all the ingredients. Thanks! |
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| Lisa | Apr 23 2010, 01:30 PM Post #3 |
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Winter or summer, who cares?? This sounds so dang good!!!!!
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Winter or summer, who cares?? This sounds so dang good!!!!!

4:50 AM Jul 11