- 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
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"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!"