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Mexican Chicken Corn Chowder

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
    8 servings (2 quarts)

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

  • 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, 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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Reviews

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Average Rating:
  • Corwin44
    Mar 19, 2020

    Really good and versatile. I made as directed except adding a 1/4 c white wine/ vermouth to the broth. Next time I’ll use pepper jack cheese. My family really enjoyed this soup. I served it with fish tacos

  • SaraMarx
    Feb 17, 2020

    This recipe was so easy and so good! We could use a little more spiciness in ours but that was something we added on our own. I will add this to my recipe box!

  • Nancy
    Feb 14, 2020

    I have been on such a soup kick and this one did not disappoint. Easy and quick to put together. Loved it!

  • amsm
    Jan 30, 2020

    This recipe just moved to my favorites list! I loved this soup!

  • John
    Jan 20, 2020

    Gg hgv ç2b hgv hgv h

  • Googeegaga
    Oct 25, 2019

    Delicious! I love me a good corn chowder and this is definitely that!

  • fhquilting
    Oct 16, 2019

    Wonderful chowder. I added frozen cubed potatoes, used chicken broth instead of bouillon, added Rotel, a dash of Worcestershire, half and half, and added crisped diced bacon just before serving. Very good!

  • wanders6
    Oct 10, 2019

    A nice change. I had to make a few adjustments with what I had on hand but overall it's a wonderful soup, simple and quick.

  • Marilyn
    Jul 14, 2019

    Excellent , i added some cubed potatoes that I sauteed with fresh corn instead. I also added 1/2 cup of vermouth (white wine would work) and juice of one lime. salt and pepper, more hot sauce if needed to taste.

  • JoanieK53
    May 10, 2019

    Really good. Didn't have cream style corn so I used a bag of frozen birds Eye steam fresh (10.8 oz.) cooked as package directed. Also have added cooked potatoes or pasta. I will omit the hot sauce and just use ground pepper, a little hot for my taste but that's just my opinion.