Ingredients
-
2
-
1
-
3
-
1
-
1 - 2
-
5
-
1 1/2
-
1
-
2
-
2
-
1
-
1
-
1
-
-
Directions
Kittencal’s Spicy Mexican Chicken Corn Chowder, Make this as spicy as desired by adjusting the jalapenos and Tabasco sauce, you can also add in crushed red chili flakes, I sometimes add in canned corn kernels, I really enjoyed this recipe on a cold drizzly day I tweaked it for my personal preference by using Rotel instead of regular tomatoes, and added 1/4 tsp of jalapeno seeds to my chicken/onion/jalapeno saute to add some heat I found the creamy consistency perfect, and so fast to make! The sweetness of the corn was a perfect balance to the spicy peppers, and the chicken really made this a hearty meal I served it with some homemade jalapeno cheddar bread , I really enjoyed this recipe on a cold drizzly day I tweaked it for my personal preference by using Rotel instead of regular tomatoes, and added 1/4 tsp of jalapeno seeds to my chicken/onion/jalapeno saute to add some heat I found the creamy consistency perfect, and so fast to make! The sweetness of the corn was a perfect balance to the spicy peppers, and the chicken really made this a hearty meal I served it with some homemade jalapeno cheddar bread
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Steps
|
1
Done
|
Heat Butter and Oil in a Dutch Oven Over Medium. |
|
2
Done
|
Add in Cubed Chicken, Onion and Jalapeno Peppers; Cook Stirring Until Chicken Is No Longer Pink (adding in the Garlic and Cumin the Last 2-3 Minutes of Cooking Time). |
|
3
Done
|
Add in Broth; Bring to a Boil Over Medium-High Heat. |
|
4
Done
|
Reduce Heat to Low Then Stir in Cream, Shredded Cheese, Cream-Style Corn, Green Chilies and Diced Tomatoes; Cook Stirring Until the Cheese Has Melted and All Ingredients Are Heated Through (about 2-3 Minutes). |
|
5
Done
|
Season With Salt, Pepper and Tabasco to Taste. |
|
6
Done
|
Ladle Into Bowls Then Sprinkle With More Shredded Cheese. |
