A Tasty Recipe For Mexican Chicken - Corn Chowder

Servings: Makes 6
Nutrition information per serving:

2 Tablespoons

Vegetable oil

1/4 Cup

Chopped onion

1 Clove

Garlic, finely chopped

1/2 Pound

Chicken breasts without skin, boneless, cut into bite-size pieces

2 Teaspoons

Chicken-flavour instant bouillon granules or cubes

1 Teaspoon

Ground cumin

2 Cups

Skim milk

1 Can (16 oz)

Whole-kernel corn, drained

1 Can (4 oz)

Green chilies, chopped, undrained

4 Ounces

Monterey Jack-style cheese, Low-fats, shredded

Hot pepper sauce

Chopped tomatoes (optional)

Sliced green onions (optional)

Chopped cilanto/coriander leaves (optional)

  1. Place saucepan, with oil, over medium-high heat. Add onion and garlic; cook until tender, about 4 minutes, stirring often.
  2. Add chicken, 1 Cup water, bouillon cubes and cumin, and bring to a boil. Reduce heat to low, cover and simmer 15 minutes.
  3. Stir in milk, corn, chilies, cheese and hot pepper sauce to taste. Cook until cheese melts, 2 to 3 minutes, stirring constantly.
  4. To serve, ladle into bowls. Garnish with tomatoes, green onions and cilantro if desired.

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