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Mexican Chicken Corn Chowder

Total Time

Prep/Total Time: 30 min.

Makes

8 servings (2 quarts)

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
Mexican Chicken Corn Chowder Recipe photo by Taste of Home

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 shredded Monterey Jack cheese
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 can (4 ounces) chopped green chiles, undrained
  • 1/4 to 1 teaspoon hot pepper sauce
  • 1 medium tomato, chopped
  • Optional: Minced fresh cilantro and fried tortilla strips

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, chiles and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato. If desired, top with cilantro and tortilla strips.

Nutrition Facts

1 cup: 368 calories, 21g fat (13g saturated fat), 114mg cholesterol, 753mg sodium, 14g carbohydrate (5g sugars, 1g fiber), 28g protein.

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