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| Green Chile Chicken Corn Chowder |
I bought a ton of Hatch green chiles in August and thought a soup/chowder would be a good way to use them in the winter. They were spicier than I expected so I had to use rice and corn in the soup to cut the spice level. My parents loved it so I passed it on to them, then the girls at work loved it so I passed the recipe on to them also. Hopefully, y'all will love it too. It's a nice comfort food. Serve topped with cheese.
Ingredients :
- 3 Hatch chile peppers, halved and seeded
- 4 cups water, or more as needed
- 1 (15 ounce) can cream-style corn
- 3 skinless, boneless chicken breasts
- ½ teaspoon ground cumin, or more to taste
- ½ cup shredded carrots
- 3 ½ teaspoons chicken stock concentrate (such as Knorr(R) Homestyle)
- 3 cloves garlic, crushed
- ¼ teaspoon poultry seasoning
- 1 cup cooked rice
- ½ (8 ounce) package processed cheese food (such as Velveeta(R))
Instructions :
| Prep : 20M | Cook : 4 M | Ready in : 1H55M |
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Notes :
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