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Mexican Chicken Corn Chowder

1 1/2 lb boneless skinless chicken breast, cut into 1/2″ pieces
1/2 cup chopped onion
2 cloves garlic, minced
3 tablespoons butter
4 cups chicken broth
1 teaspoon cumin
2 cups half & half
2 cups shredded monterey jack cheese
1 14 oz can creamed corn
1/2 cup chopped roasted green chiles
1/4 – 1 teaspoon Devil’s Breath Hot Sauce to taste
1 medium tomato, diced
tortilla chips

Brown chicken onion & garlic in butter til chicken is no longer pink. Add broth and cumin, bring to a boil. Reduce heat, cover and simmer 10 minutes. Stir in half & half, cheese, corn, chiles and hot sauce. Cook & stir over low heat until cheese is melted. Add tomato and serve with tortilla chips.