Mexican Chicken Corn Chowder Recipe
- 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
- 1. 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.
- 2. 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).
1 cup: 368 calories, 21g fat (13g saturated fat), 114mg cholesterol, 753mg sodium, 14g carbohydrate (5g sugars, 1g fiber), 28g protein
Reviews for Mexican Chicken Corn Chowder
"As written this is not even a chowder. Its a soup. It isnt thick at all. The corn is barely there. One can is not enough at all. Needs 2 cans cream corn plus 1 can whole corn imo. plus corn starch to thicken. I like the spice of chili peppers but this isnt a recipe as written, that i would ever make again. needs some major alterations for it to be good. That picture is misleading also. there is no way that picture is this soup unless they changed the recipe to make it thicker. it will not come out like the photo if you dont thicken it with something."
"Easy to make and add ingredients"
"It was tasty. It tasted like it had tortilla in it because of the creamed corn. It was on the spicy side, but not too bad."
"Absolutely comfort food! I did make some alterations: I typically use 2-3 tomatoes, 2 cans, not 1, of creamed corn, and since I felt the "kick" was missing in the original, I add some cajun seasoning. All family members enjoy this one--give it a try!"
"I have made this several times. It is a wonderful soup."
"Quick, Easy - and so good - used corn I had grilled last season on the BBQ and frozen - SUPER YUM!!! Also used some pepper jack cheese for a bit of zip!!! I get Cream in 1/2 gallons - and since I can't use it all at once - I put it in my cupcake pan and freeze it - Makes it easy to use portions!!! Brought the soup to work - shared and had to make several copies of the recipe! Thanks Susan!!"
"This is my all time favorite meal. Best soup ever! Almost everyone I have shared it with agrees. There is also plenty of room to play with proportions and small ingredients in this recipe"
"This has good flavor and it's easy to add or exchange ingredients. Instead of a tomato (which I didn't have on hand in winter), I threw is salsa. I also used frozen corn instead of canned cream of corn."
"This recipe is very good as written. However, it is a good starting point for a really great chowder! I add a can of white beans, whole kernel corn, chili powder and a 14.5 ounce can of diced tomatoes. I also used homemade chicken stock in place of the water and bouillon. It is a great chowder!"
"Used fat-free half & half and left out the tomatoes (my daughter doesn't particularly like them). Was excellent and very easy! Will make again!"
"This contest winning recipe did not need another great review but it is awesome! I too, used fresh corn and regular milk. Fabulous taste, hearty and very easy to put together. Easy to prepare on week night. This is going to become a regular in our house. This truly is a great recipe!"
"Very good! Instead of half n half i used whole milk and used 4 cobs of fresh corn. I also used precooked chicken from the carryout cafe at my grocery store. I didnt try it with tomato tho as i was making this for another meal during the week. I will add it then. Picky daughter also liked it!!!"
"Very good, but very rich."
"This is MY FAVORITE SOUP! I have passed this receipe around for years. I also use canned milk instead of the half and half that's called for in this. I've yet to find anybody that doesn't love this! It's truly a winner folks!"
"There's a reason there are 50+ reviews here....this recipe is wonderful!!! LOVE LOVE LOVE"
"Loved. Used a cup of chicken broth in place of the bouillon and water."
"This was amazing! The tomatoes and cilantro gave this chowder a fresh taste. I could go for some more hot sauce/hot peppers to kick up the spice."
"Very good and super easy! made some fresh bread to go with it. My whole family loved it, even my picky 15 yr old."
"Great recipe.I also like adding a cup or two of cooked white beans to it. I like using evaporated milk instead of the half and half."
"We loved this recipe. The only thing I changed was I seasoned chicken breasts with pepper, garlic powder and cajun seasoning. I cooked the breasts in olive oil until cooked through, then diced really small. Other than that, perfect!!!"
"enjoyed good flavor ,will make again"
"Can this soup be frozen?"
"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. *Update* Made it again tonight and got my daughter to eat it!"
"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."
"This is SOOOO good!!!!"
"We always make this soup for our ChristmasEve supper... We add avocados along with the tomatoes."
"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."
"This was great! I put in two cans of cream style corn. Will become a favorite"
"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!"
"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!"
"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."
"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."
"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."
"An absolutely delicious cool-weather soup with some zip! I make it over and over again!"
"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!"
"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!!!!!"
"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!"
"the best- absolutely delicious-all love it"
"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!"
"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."
"This particular recipe is one of my absolute favorites. Trust me, it leaves a lasting impression :-) BON APPÉTIT!"
"This is, hands down, my favorite soup of all time. My family eats it frequently during the winter!"
"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. :)"
"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!"
"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."
"This recipe was excellent and very easy to make."
"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."
"I make this all the time now. It is a hit with everyone. Definitely one of my favorite recipes!"
"I just made it in a regular pot... delicious!"
"why cant i use a skillet or something?"
"okay looked it up...what size dutch oven does one need for this recipe?"
"what is a dutch oven??"
"Love this soup, quick from start to table. Restaurant quality!"
"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"
"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!"
"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"