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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
This recipe is:
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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.
Originally published as Mexican Chicken Corn Chowder in Taste of Home October/November 1996, p25
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Reviewed on May. 04, 2013 by Ruffshse
enjoyed good flavor ,will make again
Reviewed on Apr. 29, 2013 by Shawnee2020
Can this soup be frozen?
Reviewed on Feb. 15, 2013 by mjlouk
DH really liked it and I did too. Picky kids wouldn't touch it, but that is typical. I used canned chicken and left out the tomato.
Reviewed on Jan. 03, 2013 by VictoriaElaine
Really liked the taste of this. Both an elegant and filling soup. After reading the other reviews, I reduced the half-and-half cream to one cup. The consistency of the soup seem just right to me after that adjustment. The only other change I made was I used sharp cheddar cheese in place of the Monterey Jack.
Reviewed on Dec. 26, 2012 by watermelonmuffin
This is SOOOO good!!!!
Reviewed on Nov. 25, 2012 by nechsatobe
We always make this soup for our ChristmasEve supper... We add avocados along with the tomatoes.
We always make this soup for our Christmas
Eve supper... We add avocados along with the tomatoes.
Reviewed on Sep. 04, 2012 by blhenn
It was a really good flavor and even my 4 year old son ate it...he did get a bit of a runny nose from it being spicy for his little self but he still liked it. Next time I plan on adding a second can of corn and some corn starch to thicken it up a bit. And I use olive oil cooking spray to cook the chicken and onions instead of butter and fat free half-and-half cream instead of full fat.
Reviewed on May. 21, 2012 by kshea
This was great! I put in two cans of cream style corn. Will become a favorite
Reviewed on Jan. 23, 2012 by taczyz
Just the right blend of flavors and heat for the whole family to enjoy
Reviewed on Nov. 23, 2011 by Tracey6434
I have been making this soup for years and am asked for the recipe by every new person who has tried it. For those wanting it to be a little thicker, I have added 3 and even 4 cans of the creamed corn. I also add more of the green chilies for more spice. Using the basic recipe first and then adding more corn, cheese or spice works very well. I have never had to alter the basic liquids in the soup though. And I have never had to add flour or a thickener if I add more corn and chopped chilies. Absolutely delicious!!!! Kids love it too!
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