Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1½ pounds chicken breasts, no skin, no bone
- ½ cup chopped onion
- 2 cloves garlic — minced
- 3 tablespoons butter or margarine
- 2 chicken bouillon cubes
- 1 cup hot water
- ½ teaspoon ground cumin
- 2 cups half and half — or light cream
- 2 cups Monterey jack cheese — shredded
- 16 ounces cream-style corn
- 4 ounces canned chopped green chiles — undrained
- ¼ teaspoon hot pepper sauce — or to taste
- 1 medium tomato — chopped
Directions
Cut chicken into bite-size pieces.
In a dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
Dissolve bouillon in hot water.
Add to pan along with cumin; bring to a boil.
Reduce heat, cover, and simmer for 5 minutes.
Add cream, cheese, corn, chilies, and hot pepper sauce.
Cook and stir over low heat until cheese is melted.
Stir in tomato.
Serve immediately.
Category:Cathy's Recipes
Category:Mexican Soups
Category:Chowder Recipes
Category:Chicken breast Recipes
Category:Milk and cream Recipes
Category:Jack cheese Recipes
Category:Corn Recipes
Category:Chile pepper Recipes
Category:Tomato Recipes