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Mexican Chicken Corn Chowder

Chicken
Serves8
Prep0:10
Cook Time0:20
Total0:30
Soups & Stews

Ingredients

Directions

1.

In a Dutch oven over medium heat, MELT butter; SAUTE chicken and onion until chicken is no longer pink.

2.

ADD the three diced peppers; SAUTE for one minutes; ADD garlic; SAUTE one minute longer.

3.

ADD chicken broth and cumin; BRING to a BOIL.

4.

REDUCE heat; COVER; SIMMER 5 minutesSEE NOTE 1.

5.

STIR in cream, cheese, corn, chiles and hot pepper flakes.

6.

COOK, STIRRING, over low heat until cheese is melted.

7.

BLEND in lime peel and juice, sour cream, and Sriracha.

TOP soup with minced fresh cilantro and fried tortilla strips

Note 1: May need to thicken with 1 tablespoon cornstarch in 1/4 cup water or broth.

Entered by Tom King via MasterCook

Nutrition

Per Serving (excluding unknown items): 677 Calories; 46g Fat (59.8% calories from fat); 51g Protein; 18g Carbohydrate; 1g Dietary Fiber; 205mg Cholesterol; 976mg Sodium. Exchanges: 1/2 Grain(Starch); 10 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 11 1/2 Fat; 0 Other Carbohydrates.