Mexican Chicken Corn Chowder Recipe

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 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!

Reviewed on Nov. 13, 2011 by Christiana-Banana

Definitely my favorite soup! I usually make it at least once a month, sometimes more during the cold months. We enjoy it more with 2 cans of the cream style corn--it thickens it up a bit--and use 2 bouillon cubes rather than the granules. Pair that with bread fresh out of the oven, and you just can not go wrong!

Reviewed on Oct. 31, 2011 by Ginny_in_PA

Great recipe, though there's no way it would be 6-8 servings in our family. I basically doubled it (not the chicken), and took the suggestion of adding some slivered up flour tortillas. My family loved it, and I'll make it again.

Reviewed on Oct. 30, 2011 by grjen

I thought this soup was too thin. I would leave out the water and add some whole corn. I added some cut up flour tortillas to help thicken it and give it more substance.

Reviewed on Oct. 28, 2011 by jakjak2012

My fiancee is a huge fan of southwest/mexican food and also corn chowder. The flavor of this soup is absolutely to die for. However, we added an extra can of white corn (regular style, drained) and it still didn't seem thick enough or chunky enough for our liking. I think next time I'll leave out a quarter cup of the recommended amount of cream and also add just the tiniest bit of flour. I think you just have to play with the recipe until you find the right consistency for your liking. Super yummy though. Great recipe.

Reviewed on Oct. 18, 2011 by MalindaT

An absolutely delicious cool-weather soup with some zip! I make it over and over again!

Reviewed on Oct. 06, 2011 by wintermom9597

So easy and so delicious! I used cooked, diced chicken I had in the freezer, thus making preparation even easier. I also added a bit of frozen corn that I had left in the freezer. Will definitely make this again and again!

Reviewed on Feb. 20, 2011 by gratefulservant_AZ

I made it over somewhat by using extra virgin olive oil instead of butter, adding a can of whole kernel corn, replacing 3/4 of the cream with fat free half and half, adding a can of Rotel tomatoes and green chilies, a 1/4 c. of hot water and 2 T. cornstarch to thicken it more and using reduced fat cheese. You would never guess it is a makeover recipe. It is wonderful> Love those OLD TOH recipes sooo much!!!!!

Reviewed on Feb. 11, 2011 by geraniumeister

Brought this to a chili/chowder "cook off" and won first place! Everyone liked it. It is rich and has just enough spice to it to make it interestingly delicious!

Reviewed on Jan. 30, 2011 by gramcook

the best- absolutely delicious-all love it

Reviewed on Jan. 18, 2011 by Katsexton01

This recipe was fantastic! I made a few changes, I used heavy cream instead of half and half (it was all I had) and I added 2 diced potaotes to the chowder, cooked it in the crock pot on low for several hours and when I served this I sprinkled the moneray jack cheese and tomato and bacon bits on top. The family is already asking when I will be making it again! Thanks for sharing your ownderful recipe!

Reviewed on Nov. 30, 2010 by rgedeon

Amazing.

Reviewed on Oct. 10, 2010 by roberta.bostrom

This recipe is delicious, my grown son asks for it all the time. Everyone I share this recipe with loves it. Try it you won't be disappointed.

Reviewed on Oct. 04, 2010 by DennyAyden

This particular recipe is one of my absolute favorites. Trust me, it leaves a lasting impression :-) BON APPÉTIT!

Reviewed on Sep. 17, 2010 by swagner

This is, hands down, my favorite soup of all time. My family eats it frequently during the winter!

Reviewed on Jul. 25, 2010 by JessiSchueler

Very easy to make and super yummy! I used fat free half & half and it did not alter the flavor. I made a double batch and froze the other half. It didn't stay in the freezer long because we ate it 10 days later. :)

Reviewed on Jul. 03, 2010 by vickyc603

I've been making this soup for years, and just rating it now. I always add a can of regular corn to it as well as cream corn. Also, I make it using leftover chicken or turkey, using about 2-3 cups. DELICIOUS!

Reviewed on May. 18, 2010 by Sue Zappa

This recipe is easy to make, and has been a favorite with our family of 8 for years. I have to double it to feed everyone! Serve with homemade bread--from the bread machine--to soak up every last drop.

Reviewed on Mar. 11, 2010 by jordasu1

This recipe was excellent and very easy to make.

Reviewed on Jan. 10, 2010 by mapzd1

I have made this many times over the years. It is so good esp. on a cold winter day with some homemade bread. A dutch oven is just a big pot and it might fit in a skillet if it is extra deep.

Reviewed on Nov. 14, 2009 by teresa_denali

I make this all the time now. It is a hit with everyone. Definitely one of my favorite recipes!

Reviewed on Sep. 06, 2009 by justgottabezen

I just made it in a regular pot... delicious!

Reviewed on Sep. 05, 2009 by justgottabezen

why cant i use a skillet or something?

Reviewed on Sep. 05, 2009 by justgottabezen

okay looked it up...what size dutch oven does one need for this recipe?

Reviewed on Sep. 05, 2009 by justgottabezen

what is a dutch oven??

Reviewed on Jul. 19, 2009 by millsma

Love this soup, quick from start to table. Restaurant quality!

Reviewed on Jan. 09, 2009 by sndries

This recipe has been a hit at my house for years. We call it "THE SOUP". I use roasted garlic chicken soup broth instead bouillon and water.

Up north Nancy

Reviewed on Dec. 26, 2008 by littleone59

I did'nt have the time to cook the chicken breasts so I used 3 big cans of canned chicken (shredded) and followed the rest of the recipe. Took it to a potluck, it must have been good because when I went to take the pan home someone had used a piece of bread to clean out the pot!! This is a definite keeper, everyone asked for the recipe!

Reviewed on Feb. 10, 2008 by Zelda Mae

OMG! One of the best soups I have made in a long time. I didn't have the half and half but used evaporated milk instead and added some 2% to equal 2 cups. And I used pre-cooked chicken. This is definitely a keeper