Mexican Chicken Corn Chowder - cooking recipe

Ingredients

2 1/2 cups frozen hash browns
1 cup corn (frozen, or canned)
1 cup chicken breast (cut in 1/2-1-inch cubes)
1/2 cup green onion (chopped)
1 small bell pepper (chopped)
1 (4 ounce) can diced green chilies
1 (2 ounce) can pimientos
1 (12 ounce) can evaporated milk
1 1/2 cups whole milk
salt and pepper
1 cup sharp cheddar cheese (shredded)

Preparation

Saute hash browns and chicken until chicken is no longer pink; set aside.
Saute corn, green onions, bell pepper, canned green chili's and pimento for 3-4 minutes. Add evaporated milk, whole milk, salt and pepper to skillet; Cook over medium heat until soup consistency reaches your liking.
Sprinkle 3-4 crisp corn tortillas in base of soup bowl and spoon chicken chowder mixture on top. Sprinkle soup with shredded cheddar cheese and more crisp tortillas as your heart desires.