Mexican Chicken Chowder |
| Name: |
Amanda Rossignol |
| Base: |
Ft Bragg |
| Recipe: |
1 1/2 lbs b/s chicken breast diced
1/2 cup chopped onion
1 garlic clove minced
3 TBSP butter
14oz can chicken broth
1/2 tsp ground cumin
1 pint half and half cream
2 cups shredded Monterey Jack cheese
14 oz can cream corn
4 oz can chopped green chillies undrained
14 oz can diced tomatos drained
Cook chicken in soup pot with onion, garlic, and butter till no longer pink. Add broth and cumin,bring mixture to boil then reduce heat and simmer fro 5 minutes. Add remaining ingredients to pot. Cook and stir till cheese has melted. Very good on a cold night. Make 6-8 servings |
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