MEXICAN CHICKEN CHOWDER - | Nashville News, Weather & Sports



Ann Cox/Kroger

1 small-medium onion, finely chopped
2 cloves garlic, minced
2 T butter
1 (14-oz) can chicken broth
2 c half and half
2 c shredded sharp cheddar cheese
1 c shredded Monterey Jack cheese
1 (15-oz) can cream style corn
2 (4-oz) cans chopped green chilies
2 t cumin
½ t cayenne pepper
3 c chopped, cooked chicken

Saute onion and garlic in butter over medium heat until onion is partially cooked. Stir in chicken broth, half and half, cheese, corn, chilies, cumin and pepper. Cook over medium heat, stirring regularly until mixture is hot and cheese is melted.  Stir in chicken and continue cooking over low heat another 10-15 minutes, stirring.  Yield:  6-8 servings.

**Even better after refrigerated overnight.  

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