I ran into a friend from church at the grocery store, who told me she was picking up a few things to make soup when she got home. She said this is a recipe her boys ask for and it's quick and easy to make. Of course I asked her to get that recipe to me! I made it last week and it was as quick and easy as she said. It took about 30 minutes to make and we loved it. It tasted even better reheated, so I took some in to work for my friend Nancy to try. She also wanted the recipe, so here it is. Enjoy!Mexican Chicken Corn Chowder
1 1/2 lb (approx) cubed, cooked chicken (may use Rotisserie chicken of pre-cooked
1/2 cup chopped onion
1 teaspoon garlic
2 tablespoons butter
2 cubes chicken bouillon
1 cup hot water
1 teaspoon ground cumin
2 cups half and half
2 cups shredded Monterrey jack cheese
6 ounce can creamed corn
4 ounce can chopped, green chilies - undrained
1 teaspoon hot pepper sauce (I forgot to add this and it was still good)
1 medium tomato, chopped
In a dutch oven, brown the onion and garlic in butter. Stir in chicken. Dissolve the bouillon in hot water. Add to pan with cumin and bring to boil. Reduce heat, cover and simmer for 5 minutes. Add half and half, cheese, corn, chilies and hot pepper sauce. Cover and stir over low heat until cheese is melted. Stir in tomato and serve.
