Mexican Chicken Chowder Recipe

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1 lb. chicken, cooked and cubed
1/2 cup onion
12 cloves garlic, crushed
2 Tbsp. margarine
1 cup water
2 chicken bouillon cubes
1/2 tsp. cumin
2 cups Monterrey Jack or Mexican mix cheese, shredded
1 can cream style corn
1 (4 oz.) can green chilies, chopped, undrained
1/2 to 1 tsp. hot pepper sauce, to taste
1 tomato, chopped


  1. Sauté the chicken, onion and garlic in margarine.
  2. Add water and bouillon cubes.
  3. Simmer 5 minutes. Make sure the bouillon cubes are dissolved.
  4. Then add everything else but the tomato and cook until the cheese is melted.
  5. Sprinkle with tomato.
  6. Serve immediately.

Check out our easy and delicious homemade salsa recipe here!