Tex Mex Chicken Chowder Recipe

Name: Tex Mex Chicken Chowder
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 - 4
Ingredients: 1 1/2 lbs. boneless skinless chicken breasts, cut in bite-size pieces; 1 medium onion, chopped; 3 Tablespoons butter; 1 garlic clove, minced; 1 cup chicken broth; 1/2 teaspoon ground cumin; 2 cups evaporated milk; 1 package frozen white creamed corn, thawed; 1 can whole kernel corn, drained; 1 can white beans, drained; 1 can Rotel, drained; 2 cups shredded Monterey Jack cheese

Ingredients

1 1/2 lbs. boneless skinless chicken breasts, cut in bite-size pieces
1 medium onion, chopped
3 Tablespoons butter
1 garlic clove, minced
1 cup chicken broth
1/2 teaspoon ground cumin
2 cups evaporated milk
1 package frozen white creamed corn, thawed
1 can whole kernel corn, drained
1 can white beans, drained
1 can Rotel, drained
2 cups shredded Monterey Jack cheese

PREP TIME 20m	COOK TIME 30m	TOTAL TIME 50m
YIELD 2 - 4

Instructions

In a Dutch oven, brown the chicken and onion in butter until chicken is no longer pink.
Add garlic and cook for another minute. Then add the chicken broth and cumin. Bring to a boil.
Reduce heat and let simmer for about 5 minutes.
Stir in the rest of the ingredients and cook over low heat until the cheese is melted. Enjoy!

Lunch