Wednesday, September 24, 2008

Mexican Chowder

Mexican Chowder

1 1/2 pounds Chicken
1/2 cup chopped Onion
1-2 Garlic cloves minced
3 T. Butter
2 Chicken bullion cubes
1 cup hot Water
1 t. Cumin 
2 cups Half and Half
2 cups Jack Cheese
1 14oz. can Cream of Corn
1 4oz can Green Chiles
1/4 t. Tabasco

Cook Chicken in oven, seasoned to your liking. Saute onions, garlic and butter in pot until soft. Then add rest of ingredients except for half and half and jack. Bring to Boil. Then add half and half and jack. Make sure to turn your heat to low. Stir constantly until combined. 
Garnish with Cilantro and Tomatoes. So good for those fall nights!

*I usually double the recipe 


John and Kirby Tanner said...

Hello? This is fabulous!! Thank you I think all of these recipes look yummy yum yum!!

John and Kirby Tanner said...

Nakole i just rememebered if you'd like to I will let you post my "Buttered Noodle" recipe. Give it some thought maybe pray about it and if you feel good about it go ahead and give me a call and I will give you this diffacult recipe!! peace out!!

M to the E to the R to the I said...

Fun blog! I am making this for the Halloween Party! (Of course)

Galo Fab 5 said...

I just love this soup. I made it Sunday and just finished the leftovers. Mmmmmmmm...good.

The Morton's said...

So Good!!! Jason loved it! Its going to be a regular around our house!

Emily said...

This is our family's new favorite soup. I made this for someone in my neighborhood, and they called and asked for the recipe, too. Very, very good. Thanks!