In The Kitchen: Mexican Corn Chowder

I was introduced to this Mexican Corn Chowder by one of my favorite friends & it's been a staple in my kitchen for years now.  I like to make it on a busy carpool day, or when I want to drop dinner by to a friend who needs it.  This recipe makes quite a bit, enough for my family to have leftovers for dinner one night and me to enjoy it for lunch a day or two.  All that being said, I'm all about efficiency so if I'm making it, I'll typically double it, then freeze some in two different containers so I can pull it out on another night for dinner or again, use it for lunches for myself.

The recipe calls for cooked chicken and while you can use the canned chicken from Costco, that's never my first choice.  I'll either cook the chicken in my bulk meal prep day, or I'll use rotisserie chicken.  Another time saving trick I've begun using that has proven helpful is buying 2 rotisserie chickens at once.  If I have to pick one, I may as well pick two.  Then I'll store them in Ziploc bags, one in the fridge for whatever I'm using it for that week, and another in the freezer for the following week.

Like I said, I'm all about efficiency...and yummy dinners. 

Onto the recipe!

Mexican Corn Chowder

1 1/2 lbs cooked chicken, cut into pieces
1/2 C onion, chopped
1-2 cloves garlic, minced
3 TB butter
2 chicken bullion cubes
1 C hot water
1 tsp cumin
2 C half and half
2 C Montery Jack cheese, shredded
1 can cream style corn
1 can regular corn
1 can (4 oz) green chilies, undrained
1/4 - 1 tsp Tabasco sauce, optional

Saute chicken in butter with onion and garlic.  Dissolve bouillon in water and ad along with cumin.  boil 5 minutes.  Add remaining ingredients and stir until cheese is melted and soup is heated through.  Top with tomato, fresh cilantro, avocado, and crushed tortilla chips.  I love the  Tostitos with a hint of Lime flavor & a dollop of sour cream.  Corn bread on the side is a must as well!