Southwest Chicken Corn Chowder

This cheesy chicken corn chowder is an easy weeknight meal. If you have leftover chicken, you can have this soup ready in under 30 minutes.

Servings per Recipe: 6 servings

Calories per Serving: 510

Prep Time: 15

Cook Time: 25

Total Time: 40

Mince 1 teaspoon garlic cloves (about 2 cloves).
Chop 1 pound boneless, skinless chicken breasts into bite-size pieces.
In a large pot, sauté chicken in 2 tablespoons oil until cooked through. Add garlic and sauté for 1-2 minutes.
Add 1 ½ cups chicken broth; bring to boil. Reduce heat and cover. Simmer for 5 minutes.
Add 2 cups half and half, 3 cups shredded Monterey jack cheese, 29.5 ounces canned creamed-style corn, and 4.5 ounces diced green chilies (drained). Cook and stir gently over low heat until the cheese is melted, making sure to reduce heat if you notice any sticking on the bottom of the pan. Stir in 4 ounces diced pimientos (drained).
Serve immediately. Garnish with tortilla chips and fresh chopped cilantro, if desired.

If you are using cooked chicken, you only need to sauté it long enough to reheat it so you can add the garlic at the same time you add the chicken.