Mexican Corn Chowder with Chicken

Thick and cream soup loaded with chicken, corn, and pepper jack cheese.

📝 Ingredients

• 2 8 oz boneless skinless chicken breasts (cubed)
• 1 onion (chopped)
• 2 cloves garlic (minced)
• 1 Tbsp olive oil
• 2 tsp chicken bouillon (I use chicken base)
• 1 cup water
• 1 tsp cumin
• 4 cups milk
• 10.5 ounce can cream of chicken soup
• 14.75 ounce can cream style corn
• 2 cups frozen corn
• 4 ounce can diced green chilies
• 1/4 tsp hot pepper sauce (or more)
• 1/4 tsp pepper
• 2 cups grated pepper jack cheese (divided)

👨‍🍳 Instructions

1. 1In a large soup pot over medium high heat, brown chicken, onion, and garlic in oil.
2. 2Add water, chicken bouillon, and cumin. Bring to a boil and boil for 5 minutes.
3. 3Add milk, cream of chicken soup, 1 1/2 cups of the cheese, creamed corn, frozen corn, diced green chilies, hot pepper sauce, and pepper.
4. 4Cook over low heat till cheese melts, stirring occasionally.
5. 5Serve with reserved grated pepper jack cheese.