Mexican Chicken Corn Chowder Recipe
I like to make this smooth, creamy soup when company comes to visit. Its zippy flavor is full of Southwestern flair. My family enjoys dipping slices of homemade bread in this chowder to soak up every bite! —Susan Garoutte, Georgetown, Texas
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 1/2 cup chopped onion
- 3 tablespoons butter
- 1 cup hot water
- 2 cups half-and-half cream
- 2 teaspoons chicken bouillon granules
- 1 medium tomato chopped
- minced fresh cilantro optional
- 1-1/2 pounds boneless skinless chicken breasts cut into 1-inch pieces
- 1 can (14-3/4 ounces) cream-style corn
- 1 can (4 ounces) chopped green chilies undrained
- 2 cups (8 ounces) shredded monterey jack cheese
- 1 to 2 garlic cloves minced
- 1/2 to 1 teaspoon ground cumin
- 1/4 to 1 teaspoon hot pepper sauce
- Carbohydrate 6.05548292062924 g
- Cholesterol 44.9642291982296 mg
- Fat 15.1284539685893 g
- Fiber 0.474400016350432 g
- Protein 2.90009687715163 g
- Saturated Fat 9.41141017307488 g
- Serving Size 1 1 -8 serving (161g)
- Sodium 86.0456667123675 mg
- Sugar 5.58108290427881 g
- Trans Fat 0.898867125577594 g
- Calories 168 calories
Directions In a Dutch oven, brown chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in the cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato. Sprinkle with cilantro if desired. Yield: 6-8 servings (2 quarts). Originally published as Mexican Chicken Corn Chowder in Taste of Home October/November 1996, p25 Nutritional Facts 1 serving (1 cup) equals 368 calories, 21 g fat (13 g saturated fat), 114 mg cholesterol, 753 mg sodium, 14 g carbohydrate, 1 g fiber, 28 g protein. Print Add to Recipe Box Email a Friend
