Mexican Chicken Corn Chowder

Ingredients

• Butter

  Unsalted

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Garlic

  2 cloves raw - Whole Foods Market

  3 cloves, raw or 9g

• Cumin

  Spices, cumin seed

  1 ½ tsp, ground or 5g

• Chicken broth

  Soup, canned, ready-to-serve

  1 cup or 240g

• Half and half cream

  Fluid

  2 cup or 484g

• Mexican cheese

  Blend, reduced fat

  2 cup, shredded or 226g

• Corn

  Sweet, yellow, canned, cream style, regular pack

  1 can (17.0 oz) or 482g

• Chopped Green Chiles

  Great Value

  4 oz or 113g

• Diced Tomatoes

  Canned - Del Monte

  14 oz or 397g

• Chicken breast

  Broilers or fryers, meat only, raw

  ½ full breast (both fillets) or 118g

• Chicken breast

  Broilers or fryers, meat only, cooked, roasted

  2 cup, chopped or diced or 280g

• Tabasco sauce

  Ready-to-serve, pepper

  1 tsp or 5g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. (source: https://therecipecritic.com/mexican-chicken-corn-chowder/)
2. In a large pot or dutch oven add the butter and melt over medium high heat. Add onion, jalapeño, and garlic. Cook for 1-2 minutes until tender. Add the cumin. Add the broth and bring to a boil.
3. Reduce the heat to low and add in the cream, shredded cheese, cream- style corm, green chilis, diced tomatoes, and chicken. Cook until the cheese has melted and all ingredients are heated through.
4. Season with salt, pepper, tabasco sauce, and top with favorite toppings.

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