This is corn chowder with a Mexican twist!

1-1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup onion, chopped
1 clove garlic, minced
3 tablespoons butter
2 cubes chicken bouillon
1 cup hot water
3/4 teaspoon ground cumin
2 cups half and half cream
2 cups shredded Monterey Jack cheese
1 (14.75 oz.) can cream style corn
1 (4 oz.) can diced green chilies
1 dash hot pepper sauce
1 tomato, chopped
Fresh cilantro sprigs, for garnish (optional)

Directions

In a Dutch oven, brown the chicken, onion and garlic in the butter until the chicken is no longer pink.

Dissolve the bouillon in hot water. Pour into Dutch oven and season with cumin. Bring to a boil. Reduce heat to low. Cover and simmer for 5 minutes.

Stir in the cream, cheese, corn, chilies and hot pepper sauce. Cook until the cheese is melted; stir frequently. Stir in the chopped tomato. Garnish with cilantro.

=> Mexican Soup Recipes: Mexican Beef Soup

A very hearty soup that will really hit the spot. To spice things up a bit more, add some chopped jalapeno peppers and a splash of fresh lime juice.

2 pounds beef shank, with bone
1 tablespoon vegetable oil
2 teaspoons salt
2 teaspoons ground black pepper
1 onion, chopped
1 (14.5 oz.) can diced tomatoes
3 cups beef broth
4 cups water
2 medium carrots, coarsely chopped
1/4 cup fresh cilantro, chopped
1 potato, quartered (optional)
2 ears corn, husked and cut into thirds
2 chayotes, quartered (optional)
1 medium head cabbage, cored and cut into wedges
1/4 cup pickled jalapenos, sliced
1/4 cup onion, finely chopped
1 cup fresh cilantro, chopped
2 limes, cut into wedges
4 radishes, quartered

Directions

Cut the meat from the beef bones into about 1/2-inch pieces, leaving some on the bones.

In a heavy soup pot, heat up oil over medium heat. Add in the meat and the bones, season with salt and pepper. Cook and stir until thoroughly browned.

Add 1 onion and cook until the onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2-inch. If not, add enough water to compensate.

Reduce heat to low and simmer for 1 hour with the lid on loosely. If the meat is not tender, continue cooking for another 10 minutes or so.

Pour in the water, and return to a simmer. Add the carrot and 1/4 cup of cilantro. Cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until the vegetables are tender. Push the cabbage wedges into the soup and cook for 10 more minutes.

Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion and additional cilantro. Squeeze lime juice over all, and serve with radishes.

=> Mexican Soup Recipes: Vegetarian Tortilla Mexican Soup

This is a very easy and lively soup. You can add a few dashes of hot sauce to spice it up a bit more.

2 tablespoons vegetable oil
1 (1 pound) pkg. frozen pepper and onion stir fry mix
2 cloves garlic, minced
3 tablespoon ground cumin
1 (28 oz.) can crushed tomatoes
3 (4 oz.) cans chopped green chili peppers, drained
4 (14 oz.) cans vegetable broth
Salt and pepper to taste
1 (11 oz.) can whole kernel corn
12 ounces tortilla chips
1 cup shredded Cheddar cheese
1 avocado, peeled, pitted and diced

Directions

In a large pot, heat up the oil over medium heat. Stir in the pepper and onion stir fry mix, garlic and cumin. Cook for 5 minutes, until vegetables are tender. Mix in the tomatoes and chili peppers.

Pour in the broth and season with salt and pepper. Bring to a boil. Reduce heat to low and simmer for 30 minutes.

Mix the corn into the soup and continue cooking for 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with the cheese and avocado.