Mexican Corn Chowder

I have to start off by saying that I Love This Soup! It turned out better than I could have imagined! It almost tastes like a taco soup but with chicken and a white sauce. The blog where I found it, Joyful Mammas Kitchen, suggests another name for is: White Chicken Chili. Anyway, this soup is delicious, gluten free, and quick; it takes less than 30 minutes! You have to try it! 

Cook chopped onion and chicken in butter. 

Once chicken is cooked add garlic and cook for a minute. Then add hot water, bullion cubes, and cumin. 

Bring to a boil, reduce heat and simmer for 10 minutes. 

Now combine half & half, cheese, creamed corn, & chilies. Stir until cheese in melted.

Add in fresh chopped tomato before serving. 

Blend tomato into soup. 

Mexican Corn Chowder

Ingredients:

• 3 boneless, skinless chicken breasts cubed (I cut up and used 6 tenderloins)
• 1/2 C chopped yellow onion
• 3 Tbsp butter
• 2 garlic cloves, minced
• 1 C hot water
• 2 chicken bullion cubes
• 1 Tsp ground cumin
• 1 C half & half cream
• 1 C shredded Monterey jack cheese
• 14 oz can creamed corn
• 4 oz can chopped green chilies
• 1 medium tomato, chopped

Directions:

1. In large pot, brown chicken and onion in butter until chicken is no longer pink. 
2. Add garlic and cook for a minute longer. Stir in hot water, bullion cubes (or 1 C chicken broth), and cumin. Bring to a boil, reduce heat and let simmer for 10 minutes.
3. Stir in the half & half, cheese, corn, and chilies. Cook and stir over low heat until cheese is melted. Stir in tomato and serve.