Mexican Chicken Corn Chowder
Prep: 15 min
Cook: 20 min
Total: 35 min
Serves: 6
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Creamy, cheesy, and gently spiced, this chowder brings a taste of the Southwest to the dinner table. Tender chicken simmers with sweet corn, green chiles, and a warm blend of cumin, chili powder, and taco seasoning, all pulled together by melting Monterey Jack. A fresh tomato stirred in at the end brightens every bowl. Hearty enough for a full meal on a cold night.
Ingredients
Ingredients
- 1 1/2 Lbs Chicken Breasts
- 1/2 Cup Onion
- 1 Clove Garlic
- 3 Tbsp Butter
- 2 Cups Chicken Broth
- 3/4 Tsp Ground Cumin
- 1 Tsp Chili Powder
- 1/2 Tsp Taco Seasoning
- 2 Cups Half & Half Cream
- 2 Cups Monterrey Jack Cheese
- 15 Oz Cream Corn
- 1 Cup Corn
- 4 Oz Green Chile'S
- 1/8 Tsp Hot Pepper Sauce
- 1 - Tomato
Directions
Directions
- Chop onion, mince garlic, shred cheese, dice Chile's if not already diced.
- In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
- Pour chicken broth into Dutch oven, and season with cumin, chili powder & taco seasoning.
- Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
- Stir in cream, cheese, corns, chilies, and hot pepper sauce.
- Cook, stirring frequently, until the cheese is melted.
- Stir in chopped tomato.
Adjust seasoning to your taste.
Nutrition
Per serving · 6 servingsCalories
610
Fat
38 g
Saturated fat
22 g
Carbohydrates
32 g
Sugar
6 g
Fiber
3 g
Protein
36 g
Sodium
950 mg
Cholesterol
135 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1 1/2 Lbs Chicken Breasts
- 1/2 Cup Onion
- 1 Clove Garlic
- 3 Tbsp Butter
- 2 Cups Chicken Broth
- 3/4 Tsp Ground Cumin
- 1 Tsp Chili Powder
- 1/2 Tsp Taco Seasoning
- 2 Cups Half & Half Cream
- 2 Cups Monterrey Jack Cheese
- 15 Oz Cream Corn
- 1 Cup Corn
- 4 Oz Green Chile'S
- 1/8 Tsp Hot Pepper Sauce
- 1 - Tomato
