Mexican Chicken Corn Chowder

Prep Time: 20 minutes

Cook Time: 38 minutes

Ingredients

- 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*

Instructions

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!

Mexican Chicken Corn Chowder

Ingredients

Instructions

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