Southwest Chicken Corn Chowder Recipe

5 4 7
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Southwest Chicken Corn Chowder Recipe

Read Reviews
5 4 7
Publisher Photo
“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
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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 chilies, 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

In a large nonstick saucepan, saute onion and garlic in oil until tender.
Stir in the broth, soup, chicken and chilies 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. Yield: 9 servings (2-1/4 quarts).
Originally published as Southwest Chicken Corn Chowder in Healthy Cooking April/May 2009, p46

Nutritional 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.

  • 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 chilies, 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
  1. In a large nonstick saucepan, saute onion and garlic in oil until tender.
  2. Stir in the broth, soup, chicken and chilies 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. Yield: 9 servings (2-1/4 quarts).
Originally published as Southwest Chicken Corn Chowder in Healthy Cooking April/May 2009, p46

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bgallo38 User ID: 8198879 216933
Reviewed Jan. 4, 2015

"We made this recipe today. We added a can of black beans and it was fantastic. easy recipe, simple ingredients. My family loved it."

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sewingpianist User ID: 5800540 169838
Reviewed Dec. 22, 2013

"This is an absolute go-to for me! It's worthy of company but easy and robust."

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zontziry User ID: 3755843 156047
Reviewed Apr. 5, 2010

"This has become a staple in our recipe collection! It's a favorite for company, too!"

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caralynn1 User ID: 2237803 168329
Reviewed Mar. 23, 2010

"This is very yummy. It has a slightly sweet taste. The cilantro gives it a really nice flavor."

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