How to Make Mexican Chicken Corn Chowder - A Step-by-Step Guide

If you're craving a comforting and delicious soup that's bursting with flavor, look no further than this Mexican Chicken Corn Chowder. This hearty and savory chowder is a perfect blend of traditional Mexican flavors and creamy, comforting textures. You'll love the tender pieces of chicken, sweet corn, and spicy seasonings that come together in this one-pot wonder. Whether you're looking for a satisfying meal for a weeknight dinner or a comforting dish to warm you up on a cold day, this recipe...

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Ingredients

  • 1 ½ pounds boneless skinless chicken breasts, cut into bite-size pieces
  • ½ cup chopped onion
  • 1 clove garlic, minced
  • 3 tablespoons butter
  • 2 cubes chicken bouillon
  • 1 cup hot water
  • ¾ teaspoon ground cumin
  • 2 cups half-and-half cream
  • 2 cups shredded Monterey Jack cheese
  • 1 (14.75 ounce) can cream-style corn
  • 1 (4 ounce) can diced green chiles
  • 1 dash hot pepper sauce
  • 1 tomato, chopped
  • ¼ bunch fresh cilantro sprigs, for garnish

Information

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 mins
  • Servings: 8
  • Yield: 6 to 8 servings

  • In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
  • Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
  • Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.
  • Nutrition

    368 cal.

    • Total Fat: 21g
    • Saturated Fat: 13g
    • Cholesterol: 109mg
    • Sodium: 868mg
    • Total Carbohydrate: 15g
    • Dietary Fiber: 1g
    • Total Sugars: 3g
    • Protein: 30g
    • Vitamin C: 17mg
    • Calcium: 299mg
    • Iron: 1mg
    • Potassium: 493mg