Name: Mexican Chicken Corn Chowder Recipe
Prep time: 10 min
Cook time: 15 min
Ingredients: 1 tablespoon butter; 1 small onion (chopped); 1 jalapeno pepper (seeded and finely chopped); 3 garlic cloves (minced); 1 1/2 teaspoons cumin; 1 cup chicken broth; 2 cups half and half cream; 2 2 cups 2 shredded Mexican blend cheese (or 2 cheddar cheese); 1 (14 ounce can) cream-style corn; 1 (4 ounce) can diced green chilies; 1 (14 ounce) can diced tomatoes, drained; 2 cups chicken (chopped and cooked, I used rotisserie); salt and pepper to taste; Tabasco sauce (if desired for more of a kick)

Mexican Chicken Corn Chowder Recipe

How To Make Mexican Chicken Corn Chowder

Enjoy filling bites of chicken and corn, simmered in some chiles and a creamy soup, in this mouthwatering chicken corn chowder!

Preparation: 10 minutes

Cooking: 15 minutes

Total: 25 minutes

Serves:

Ingredients

1tbspbutter
1small onion,chopped
1jalapeno pepper,seeded and finely chopped
3garlic cloves,minced
1½tspcumin
1cupchicken broth
2cupshalf and half cream
2cupsMexican blend cheese,shredded, or cheddar cheese
14ozcream style corn,(1 can), diced
14ozgreen chilies,(1 can), diced
14oztomatoes,(1 can), diced, drained
2cupschicken,chopped, cooked
salt and pepper,to taste
tabasco sauce,if desired for more of a kick

Instructions

In a large pot or dutch oven, add the butter and melt over medium high heat. Add the onion, jalapeño, and garlic.
Cook for 1 to 2 minutes until tender. Add the cumin. Add the broth and bring to a boil.
Reduce the heat to low and add in the cream, shredded cheese, cream-style corn, green chilis, diced tomatoes, and chicken. Cook until the cheese has melted and all ingredients are heated through.
Season with salt, pepper, tabasco sauce, and top with favorite toppings. Enjoy!