Mexican Chicken Corn Chowder

• 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)

1. Saute hash browns and chicken until chicken is no longer pink; set aside.
2. 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.
3. 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.

frozen hash browns, corn, chicken, green onion, bell pepper, green chilies, pimientos, milk, milk, salt, cheddar cheese

Taken from www.food.com/recipe/mexican-chicken-corn-chowder-251649 (may not work)