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”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat butter and oil in a Dutch oven over medium.
  2. 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. Add in broth; bring to a boil over medium-high heat.
  4. 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. Season with salt, pepper and Tabasco to taste.
  6. Ladle into bowls then sprinkle with more shredded cheese.

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