Excellent Mexican Chicken Corn Chowder

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 2 chicken bouillon cubes
• 1 cup hot water
• 4 tablespoons butter
• 2 -3 boneless skinless chicken breasts, cut into small bite size pieces
• 1 small onion, chopped
• 2 -3 garlic cloves, diced
• 1/4 cup bell pepper, chopped
• 1 teaspoon cumin
• 1/2 teaspoon mexican oregano
• 1 (14 1/2 ounce) can , diced fire roasted tomatoes
• 1 (4 ounce) can , diced fire roasted green chilis
• 2 (14 3/4 ounce) cans creamed corn
• 4 cups frozen corn
• 1 -2 cup water
• 2 cups half-and-half
• 1 cup jalapeno jack cheese, grated
• 1 cup monterey jack cheese, grated
• 1 dash mexican hot sauce

Recipe

• 1 add the chicken bouillon cubes to the cup of hot water and set aside to melt.
• 2 in a dutch oven, melt the butter and then add the chicken, onion, galic, and bell pepper. saute until the chicken is no longer pink.
• 3 add the cumin and oregano.
• 4 add the tomatoes and green chilis.
• 5 add the creamed and frozen corn.
• 6 add the water with the bouillon cubes, plus add the 1 to 2 cups of additional water depending how brothy you want it. heat on medium until bubbling. simmer for 10 minutes.
• 7 add the half and half and heat to simmer. do not boil. when the soup is hot, add both cheeses a hand full at a time to melt. add hot sauce if you want more heat.