Easy to make on a busy night or over the holiday season, this Mexican Corn Chowder is packed with flavor and insanely delicious.
In a large soup pot add butter and melt. Add in chicken, onion, and garlic in butter until chicken is completely cooked. The smaller the chunks the quicker it will cook.
*If you want to avoid doing raw chicken. Just add butter, onion and garlic to the pot and cook until onion is tender then add 2 cups of cooked chicken breast shredded or cubed, I like to use a rotisserie chicken.
Add in chicken broth and seasonings. Allow the soup to come to a boil, then add in peppers, corn and chiles. Bring back to a boil, then reduce heat to medium-low. And simmer for 5-10 minutes, allowing it to thicken up.
Stir in half and half (or heavy cream), diced tomato and cheese.
Continue to cook, stirring often, for about 15 -20 minutes.
Remove from heat, allow to cool 5 minutes. Serve with chopped cilantro, tortilla strips and even sour cream, yum!
Recipe adapted from Taste of Home.