Mexican Chicken Corn Chowder
Mexican Chicken Corn Chowder is creamy, cheesy and so easy to make! It has just enough of a kick to it and the flavor is incredible. This will be one of the best chowders that you will eat!
Servings: 6 people
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 cups shredded Mexican blend cheese or 2 cups 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
Instructions
- In a large pot or dutch oven add the butter and melt over medium high heat. Add onion, jalapeño, and garlic. Cook for 1-2 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 corm, 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.
Notes
Updated on October 3, 2019
Original post on October 6, 2016
Nutrition
Calories: 306kcal | Carbohydrates: 7g | Protein: 15g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 84mg | Sodium: 467mg | Potassium: 235mg | Fiber: 1g | Sugar: 1g | Vitamin A: 640IU | Vitamin C: 8mg | Calcium: 342mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
