Kittencal's Spicy Mexican Chicken Corn Chowder

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 2 tablespoons butter
• 1 tablespoon oil
• 3 boneless skinless chicken breasts, cubed (can use more or less)
• 1 small onion, chopped
• 1 -2 jalapeno pepper, seeded and finely chopped
• 5 large garlic cloves, finely chopped (do not mince)
• 1 1/2 teaspoons cumin
• 1 cup chicken broth
• 2 cups half-and-half cream (can use half cream and milk)
• 2 cups shredded mexican blend cheese (or 2 cups cheddar cheese)
• 1 (14 ounce) can cream-style corn
• 1 (4 ounce) can diced green chilies
• 1 (14 ounce) can diced tomatoes, drained or 1 large chopped tomato
• seasoning salt & freshly ground black pepper (to taste, can use white salt)
• tabasco sauce (to taste)
• shredded mexican blend cheese, for sprinkling on top (or cheddar cheese)

Recipe

• 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.