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Homemade Mexican Chicken Chowder


Mexican Chicken Chowder*
Tortilla Chips and Salsa*
Gingerbread Trifle*



*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!


*Gingerbread Trifle

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)
Whipped topping

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


  1. Linda Holleman says

    When going to Buy One Get One Free Whopper at Burger King, which was in the email I received this morning, the coupon
    isn’t there… :o(

  2. Tammy says

    The Mexican Chicken Chowder is delicious and gets a four thumbs up in our household [hubby and myself]. I only made 1/2 the recipe in case we did not like it, but my husband was so interested that he asked what was in it, and we are going to serve it when we have company on Monday evening.

    Thank you so much!

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