Mexican Chicken Chowder



Ingredient List: Preparation Instructions:
 


 3 tablespoons butter
1 small onion, chopped
2 garlic cloves, minced
1 poblano* pepper, chopped
4 skinned and boned chicken breasts
1 cup half-and-half
1 cup milk
2 cups shredded Monterey Jack cheese
2 (14-3/4-ounce) cans cream-style corn
1/2 teaspoon hot sauce
1/2 teaspoon salt
1/2 to 1 teaspoon ground cumin
2 tablespoons chopped fresh cilantro

*can substitute 1 (4.5-ounce) can chopped green chiles, undrained

     Cut chicken into bite-sized pieces.  Melt butter in a Dutch oven over medium-high heat; add onion, garlic, and pepper, and sauté 10 minutes.  Add chicken and sauté additional 10 minutes.

     Stir in next 8 ingredients; cook over low heat, stirring often, 15 minutes.

Yield: 2 quarts



 
 




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