Mexican Chicken Corn Chowder

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a soup pot, brown the chicken, onion, and garlic in the butter until chicken is no longer pink.

Step 2

Dissolve bouillon cubes in the hot water. Once dissolved, add the water with the bouillon cubes to the soup pot

Step 3

Add cumin and bring to a boil. Reduce heat and cover, allowing soup to simmer for 5 minutes.

Step 4

Add half and half, Monterey Jack cheese, creamed corn, green chilies, and red pepper. Cook on low heat and stir until cheese is melted.

Step 5

*optional*- Stir in tomato. Serve immediately. Garnish with cilantro if desired.