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Mexican Chicken Corn Chowder Recipe

Mexican Chicken Corn Chowder Recipe photo by Taste of Home

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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

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Mexican Chicken Corn Chowder Recipe

Prep/Total Time: 30 min.

Yield: 6-8 Servings

20 10 30

Ingredients

1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup chopped onion
3 tablespoons butter
1 to 2 garlic cloves, minced
1 cup hot water
2 teaspoons chicken bouillon granules
1/2 to 1 teaspoon ground cumin
2 cups half-and-half cream
2 cups (8 ounces) shredded Monterey Jack cheese
1 can (14-3/4 ounces) cream-style corn
1 can (4 ounces) chopped green chilies, undrained
1/4 to 1 teaspoon hot pepper sauce
1 medium tomato, chopped
Minced fresh cilantro, optional

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).

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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Reviews for Mexican Chicken Corn Chowder

Mexican Chicken Corn Chowder

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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 APPÃ‰TIT!

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!

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