Shelly's Recipe

CHICKEN AND THREE PEPPER CORN CHOWDER

Category: Chowders

12 boneless, skinless chicken tenderloins
2 tbsp butter
3 cups frozen pepper and onion stir fry mixture
1 large clove garlic, minced
2 cups frozen corn
1 cup chicken broth
1/8 tsp cayenne pepper
2 cups diced Velveeta cheese
1/2 cup whipping cream
1 tbsp fresh chopped cilantro

In a large skillet, melt butter. Add frozen vegetables; cook and stir 5-7 minutes or until tender. Add garlic; stir 30 seconds. Remove vegetables and set aside. Add chicken tender, corn and broth; bring to a boil. Reduce heat, cover and simmer 5 minutes. Add cheese and cream to chicken mixture. Cook and stir until cheese melts. Stir in chopped cilantro. Serves 4