Mexican Chicken Corn Chowder
Try this Mexican Chicken Corn Chowder recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- salt and pepper to taste
- 1 small onion chopped
- 1 tablespoon butter
- 1 cup chicken broth
- 3 garlic cloves minced
- 1 1/2 teaspoons cumin
- 1 jalapeno pepper seeded and finely chopped
- 2 cups half and half cream
- 1 (4 ounce) can diced green chilies
- 1 (14 ounce) can diced tomatoes drained
- 2 cups chicken chopped and cooked i used rotisserie
- 2 cups shredded mexican blend cheese (or 2 cups cheddar c
- 1 (14 ounce) can cream-style corn
- tabasco sauce (if desired for more of a kick)
- Carbohydrate 5.79444875000061 g
- Cholesterol 188.263854168847 mg
- Fat 42.0682056258225 g
- Fiber 0.37072917397817 g
- Protein 40.7783168750086 g
- Saturated Fat 15.8133790977431 g
- Serving Size 1 1 Serving (308g)
- Sodium 203.51387326973 mg
- Sugar 5.42371957602244 g
- Trans Fat 3.24667526394646 g
- Calories 572 calories
In a large pot or dutch oven add the butter and melt over medium high heat. Add onion, jalapeño, and garlic. Cook for 1-2 minutes until tender. Add the cumin. Add the broth and bring to a boil.Reduce the heat to low and add in the cream, shredded cheese, cream- style corm, green chilis, diced tomatoes, and chicken. Cook until the cheese has melted and all ingredients are heated through.Season with salt, pepper, tabasco sauce, and top with favorite toppings.
