Menu
Southwest Chicken Barley Chowder Southwest Chicken Barley Chowder
Southwestern Corn Chowder Southwestern Corn Chowder
Mexican Chicken Corn Chowder Mexican Chicken Corn Chowder
Chicken Chowder Chicken Chowder
Chicken Chili Chowder Chicken Chili Chowder
Corn Chowder Corn Chowder
Easy Chicken Corn Chowder Easy Chicken Corn Chowder
Fiesta Chicken Chowder Fiesta Chicken Chowder
Creamy Chicken Corn Chowder Creamy Chicken Corn Chowder
Curried Chicken Corn Chowder Curried Chicken Corn Chowder
Mexican Chicken Tortilla Chowder Mexican Chicken Tortilla Chowder
Chicken Wild Rice Chowder Chicken Wild Rice Chowder
Southwest Corn Salad Southwest Corn Salad
Corn and Ham Chowder Corn and Ham Chowder
Corn Seafood Chowder Corn Seafood Chowder
Chicken Tortilla Chowder Chicken Tortilla Chowder
Turkey Corn Chowder Turkey Corn Chowder
Mexican Street Corn Chowder Mexican Street Corn Chowder
Southwestern Bean Chowder Southwestern Bean Chowder
Zippy Chicken Corn Chowder Zippy Chicken Corn Chowder

Southwest Chicken Corn Chowder

4 reviews
Test Kitchen Approved
Total Time

Prep/Total Time: 25 min.

Makes

9 servings (2-1/4 quarts)

Updated: Dec. 20, 2022
“My family really enjoys this recipe. It's super fast, easy and filling. Even my little grandson like it!” The fat-free evaporated milk stands in beautifully for calorie-laden cream. Eileen Robitaille - Riverside, California
Southwest Chicken Corn Chowder
Next Recipe

Ingredients

  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon olive oil
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 2 cups cubed cooked chicken breast
  • 1 can (4 ounces) chopped green chiles, drained
  • 2 cans (14-3/4 ounces each) cream-style corn
  • 1 can (12 ounces) fat-free evaporated milk
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 6 tablespoons shredded reduced-fat cheddar cheese
  • 4-1/2 teaspoons chopped cilantro

Directions

  1. In a large nonstick saucepan, saute onion and garlic in oil until tender.
  2. Stir in the broth, soup, chicken and chiles until blended. Bring to a boil. Reduce heat; stir in the corn, milk, chili powder and cumin. Heat through (do not boil). Sprinkle each serving with cheese and cilantro.

Nutrition Facts

1 cup: 195 calories, 3g fat (1g saturated fat), 32mg cholesterol, 673mg sodium, 27g carbohydrate (9g sugars, 2g fiber), 16g protein. Diabetic Exchanges: 2 starch, 2 lean meat.