Mexican Chicken Corn Chowder
4 chicken breast, cut in 1/2 inch pieces
1/3 cup mexican hot sauce (I use Valentina Salsa Picante)
3 med. onions, cut 1/2 inch pieces
2 cans diced green chilies
2 quarts half and half
1/2 tsp. cumin
1/4 tsp fresh minced garlic
1/4 tsp Seasoned salt
1 (16oz.) bag frozen corn
1 can creamed corn
2-4 drops Tabasco sauce
salt and pepper, to taste
Tortilla chips & shredded cheese
Cook the chicken and onions in a large skillet with the Mexican Hot Sauce, until the chicken is tender, onions clear and the hot sauce absorbed ( approximately 30 min)
Slowly heat the half and half in a large stockpot. Add the chicken/onion mixture. Add all other ingredients except the chips and cheese. Simmer for 10-20 minutes for flavors to enhance and liquid to reduce. Serve with chips and cheese.
Roasted Red Pepper Soup
Saute: (in a little olive oil)
1/2 onion, chopped
2 cloves garlic
1 jar (12 oz) roasted red peppers, drained & seeded
1/4 cup flour
3 TBS butter
1 can (12 oz) evaporated milk (prefer the fat free)
1 can (14.5 oz) chicken broth (may substitute vegetable broth)
1/2 tsp. salt
1/4 tsp black pepper
Blend onion, garlic and red peppers in blender til smooth. In a pan, melt the butter. Stir in the flour. Gradually stir in the evaporated milk and broth. Cook, stirring constantly until mixture comes to a boil. Stir in pepper mixture, salt and pepper. Heat through.
You can roast your own peppers. To do this, bake 4 red peppers (on cookie sheet) at 450 degrees for 30 minutes (turning once at 15 minutes). Then place in covered bowl and allow to sweat. When cooled, skins slip off easily and seeds can be removed.
ENJOY!!
