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
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In a large pot or dutch oven, add the butter and melt over medium high heat. Add the onion, jalapeño, and garlic.
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Cook for 1 to 2 minutes until tender. Add the cumin. Add the broth and bring to a boil.
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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.
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Season with salt, pepper, tabasco sauce, and top with favorite toppings. Enjoy!
Nutrition
- Calories: 639.08kcal
- Fat: 50.15g
- Saturated Fat: 28.09g
- Trans Fat: 0.12g
- Monounsaturated Fat: 15.25g
- Polyunsaturated Fat: 3.37g
- Carbohydrates: 28.20g
- Fiber: 3.25g
- Sugar: 10.51g
- Protein: 23.65g
- Cholesterol: 185.44mg
- Sodium: 980.03mg
- Calcium: 342.15mg
- Potassium: 737.49mg
- Iron: 2.46mg
- Vitamin A: 495.49µg
- Vitamin C: 177.96mg
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