Cut chicken into bite sized pieces. Brown chicken, onion and garlic in butter until chicken is no longer pink. Dissolve bouillon cubes in 1 cup hot water. Dissolve 1 MBt chicken packet in 2/3 cups water (chicken seasoning). Add both bouillons to the pan along with cumin and bring to a boil.
Reduce heat, cover and simmer for 30 minutes to an hour until chicken is very tender. Add Rotel tomatoes, cream, corn and cheese.
Cook and stir over low heat until the cheese is melted. Add chopped cilantro according to personal preference. (1/2 to 3/4 cups chopped cilantro)
Serve hot and garnish with sprig of fresh cilantro.
Originally Submitted
12/30/2020
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You can add this GF Mexican Chicken Corn Chowder recipe to your own private DesktopCookbook.
