Mexican Chicken Corn Chowder Recipe
Mexican Chicken Corn Chowder Recipe photo by Taste of Home

Mexican Chicken Corn Chowder Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6-8 servings

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

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.

Directions

  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).
Originally published as Mexican Chicken Corn Chowder in Taste of Home October/November 1996, p25

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.

Reviews for Mexican Chicken Corn Chowder

AVERAGE RATING
   (60)
RATING DISTRIBUTION
5 Star
 (51)
4 Star
 (7)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 22, 2014

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!

MY REVIEW
Reviewed Mar. 28, 2014

There's a reason there are 50+ reviews here....this recipe is wonderful!!! LOVE LOVE LOVE

MY REVIEW
Reviewed Mar. 13, 2014

Loved. Used a cup of chicken broth in place of the bouillon and water.

MY REVIEW
Reviewed Jan. 5, 2014

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.

MY REVIEW
Reviewed Nov. 14, 2013

Very good and super easy! made some fresh bread to go with it. My whole family loved it, even my picky 15 yr old.

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