Thursday, January 10, 2008

Mexican Chicken Corn Chowder

1 1/2 lbs chicken
1/2 cup onion chopped
1-2 garlic cloves minced
3 Tbsp. butter
2 chicken bouillon cubes
1 cup hot water
1 tsp Cumin
2 cups milk
2 cups shredded Cheese
1 can creamed Corn
1 4oz. can green chilies
1 tsp. hot sauce(optional)
about 2 -3 cups of rice cooked
diced tomatoes
tortilla chips

Cube chicken, brown with onion and garlic in butter. Dissolve bouillon in to hot water. Add to pan with Cumin bring to a boil. Reduce heat simmer, covered for 5 minutes. Add Milk, cheese, corn, chilies and hot sauce. Cook and stir on low until cheese is melted. Add rice to soup, as much as need to thicken it .(We put the pot of soup on the table and a pot with the rice and let everyone put the amount of rice in there own soup bowl).
When serving we like to top it off with deiced tomatoes and tortilla chips!

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