Mexican Chicken Chowder*
Tortilla Chips and Salsa*
*Mexican Chicken Chowder
1 lb. chicken, cooked and cubed
1/2 cup onion
1-2 cloves garlic, crushed
2 Tbsp. margarine
2 chicken bouillon cubes
1 cup water
1/2 tsp. ground cumin
2 cups (8 oz.) Monterrey Jack or Mexican mix cheese, shredded
1 can cream style corn
1 can (4 oz.) green chilies, chopped, undrained
Hot pepper sauce to taste, 1/2 to 1 tsp.
1 tomato, chopped
Saute chicken, onion and garlic in margarine. Add water and bouillon cubes and simmer 5 minutes. Make sure bouillon cubes are dissolved. Then add everything else but tomato and cook until the cheese is melted. Sprinkle with tomato and serve immediately. Serves 6-8.
*Check out our easy and delicious homemade salsa recipe here!
6-8 cups of gingerbread, cubed
1 (3 oz.) pkg. vanilla pudding, mixed according to directions
3/4 cup English toffee bits (or crushed Heath candy bars)
Using half of each ingredient, layer everything in a clear glass bowl, starting with the gingerbread. Layer it all again and top with whipped topping and a few toffee bits. You could place in individual serving dishes too, if you like.
For more money saving tips and recipes see Dining On A Dime.
Photo By: stu_spivak