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Mexican Chicken Corn Chowder

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“Here is a tasty, quick to fix soup that is perfect for a cool evening. You can make it as spicy as you like by adjusting the amount of Tabasco. Don't forget to add the tomatoes at the end - they add an incredible depth of flavor to the soup!”
READY IN:
20mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut chicken into bite-sized pieces.
  2. In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
  3. Dissolve the bouillon in hot water.
  4. Add to pan along with the cumin; bring to a boil.
  5. Reduce heat; cover and simmer for 5 minutes.
  6. Add cream, cheese, corn, chilies, and Tabasco.
  7. Cook and stir over low heat until the cheese is melted.
  8. Stir in tomato.
  9. Serve immediately; garnish with cilantro if desired.

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