“Open your mouth and taste, open your eyes and see, how good God is.” Psalm 34:8

Mexican Chicken Corn Chowdr


4 Chicken Breasts, cut into bite size pieces
1 pkg Fajita Seasoning mix
1 small yellow onion, chopped
1 TB minced Garlic
1 TB Butter
2 Chicken Bouillon cubes
1 cup Hot Water
3 tsp. cumin
2 cups Half-and-Half
1 cup Shredded Pepper Jack Cheese
1 cup Shredded Monterey Jack Cheese
1 cup Shredded Cheddar Cheese
2 - 16oz cans Creamed Corn
2 - 4 oz cans Chopped Green Chilies
1 can Rotel, drained
“He says, “Be still, and know that I am God; I will be exalted among the nations, I will be exalted in the earth.” Psalm 46:10


Created on February 28th, 2011

Cut chicken into small bite size pieces.
In a large stock pot, melt butter over medium heat.
Add chicken, onion and garlic.
Sprinkle fajita seasoning on top.
Cook until chicken is no longer pink, 5-8 minutes.
In a measuring cup, dissolve bouillon cubes in hot water.
Add to cooked chicken along with cumin, bring to a boil.
Reduce heat, cover and simmer for 5 minutes.
Add half-and-half, cheeses, corn, chilies and rotel.
Let chowder simmer until cheese is melted and soup is warm, about 30 minutes.
Serve with Mexican Cornbread and enjoy!

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