SouthWestern Soup (aka Mexican Chicken Corn Chowder)
Even if you don't like soup, you'll love this delicious recipe."Me again. Been thinking. Make the soup with everything but the cream. Add at the end and bring to temp. Problem solved" - Baker14721
Yield: 8 Servings Ready in 45 minutes
favorite of 176 people 145 people want to try
Verified by krissalas
|1.5 Lbs.Boneless Skinless Chicken Breasts; Cut into 1 in. pieces|
|1/2 C.Onion; Chopped|
|1 to 2 ClovesGarlic; Minced|
|1 C.Hot Water; (when using skim milk, leave water out)|
|2 Tsp.Chicken Bouillon Granules|
|1/2 to 1 Tsp.Cumin; Ground|
|2 C.Half and Half Cream; (Can use skim milk instead)|
|2 C.Monterey Jack Cheese; Shredded|
|1 Can (14.75 oz.)Cream-Style Corn|
|1 Can (4 oz.)Green Chilis; Chopped, Not Drained|
|1/4 to 1 Tsp.Hot Pepper Sauce|
|1 MediumTomato; Chopped (If Desired)|
|Fresh Cilantro; Minced (If Desired)|
SouthWestern Soup (aka Mexican Chicken Corn Chowder) Preparation
Brown chicken, onion and garlic in butter until chicken is no longer pink.
Transfer the browned chicken mixture into the slow cooker. Add the water, bouillon, cumin, cream, corn, and chilies. Cook on low for 5-6 hours. Add the hot sauce and cheese about a half hour before serving.
Sprinkle with tomato and cilantro if desired.
Actual Calorie Info (with full fat ingredients):
1 Serving (1 Cup) = 368 Calories
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