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
- 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).
Reviews for Mexican Chicken Corn Chowder(42)
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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.
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
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