INGREDIENTS

  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces

  • 1/2 cup chopped onion

  • 3 tablespoons butter

  • 1 to 2 garlic cloves, minced

  • 1 cup hot water

  •  Mix one heaping tablespoon of Rosemary’s Bone Broth Organic Chicken per 4-6 ounces of hot water or to taste.

  • 1/2 to 1 teaspoon Rosemary’s Cumin Powder

  • 2 cups half-and-half cream

  • 2 cups shredded Monterey Jack cheese

  • 1 can (14-3/4 ounces) cream-style corn

  • 1 can (4 ounces) chopped green chiles, undrained

  • 1/4 to 1 teaspoon Rosemary’s Chili Fiesta Powder

  • 1 medium tomato, chopped

  • Optional: Minced fresh cilantro and fried tortilla strips

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DIRECTIONS: 
In a Dutch oven, brown chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the water,
Rosemary’s Bone Broth Organic Chicken and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
 
Stir in the cream, cheese, corn, chiles and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato. If desired, top with cilantro and tortilla strips.


 

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RECIPE OF THE MONTH
Always something delicious. ​You can find many of the herbs and spices on our website.

Mexican Chicken Corn Chowder

Just enough spices to warm you up and satisfy your appetite.