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 ½ teaspoons cumin
- 1 cup chicken broth
- 2 cups half and half
- 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 optional
Instructions
- In a large pot or Dutch oven add 1 tablespoon butter and melt over medium-high heat. Add 1 small onion chopped, 1 jalapeno pepper seeded and finely chopped, and 3 garlic cloves minced. Cook for 1-2 minutes until tender. Add 1 ½ teaspoons cumin, and 1 cup chicken broth, and bring to a boil.
- Reduce the heat to low and add 2 cups half and half , 2 cups shredded Mexican blend cheese, 1 (14-ounce) can cream-style corn, 1 (4-ounce) can diced green chilies, 1 (14-ounce) can diced tomatoes, and 2 cups chicken chopped and cooked. Cook until the cheese has melted and all ingredients are heated through.
- Season with salt and pepper to taste, and tabasco sauce if desired. Top with favorite toppings and serve.
Notes
Updated on October 3, 2019
Original post on October 6, 2016
Nutrition
Calories: 360kcal | Carbohydrates: 23g | Protein: 19g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 861mg | Potassium: 479mg | Fiber: 2g | Sugar: 8g | Vitamin A: 781IU | Vitamin C: 21mg | Calcium: 562mg | Iron: 2mg
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