Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon butter
  • 1 small onion (chopped)
  • 1 jalapeno pepper (seeded and finely chopped)
  • 3 garlic cloves (minced)
  • 1 1/2 teaspoons cumin
  • 1 cup chicken broth
  • 2 cups half and half cream
  • 2 cups shredded Mexican blend cheese (or 2 cups cheddar cheese)
  • 1 (14 ounce can) cream-style corn
  • 1 (4 ounce) can diced green chilies
  • 1 (14 ounce) can diced tomatoes, drained
  • 2 cups chicken (chopped and cooked, I used rotisserie)
  • salt and pepper to taste
  • Tabasco sauce (if desired for more of a kick)

Instruction

  • In a large pot or dutch oven add the butter and melt over medium high heat. Add onion, jalapeño, and garlic. Cook for 1-2 minutes until tender. Add the cumin. Add the broth and bring to a boil.
  • Reduce the heat to low and add in the cream, shredded cheese, cream- style corm, green chilis, diced tomatoes, and chicken. Cook until the cheese has melted and all ingredients are heated through.
  • Season with salt, pepper, tabasco sauce, and top with favorite toppings.