Mexican Chicken Corn Chowder

4.6
(727)

Chowder with pizzazz!

close up view of Mexican Chicken Corn Chowder garnished with fresh herbs in a white bowl with a spoon
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Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Servings:
8
Yield:
6 to 8 servings

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

Directions

  1. In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.

  2. 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.

  3. 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 Facts (per serving)

368 Calories
21g Fat
15g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 368
% Daily Value *
Total Fat 21g 27%
Saturated Fat 13g 64%
Cholesterol 109mg 36%
Sodium 868mg 38%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 5%
Total Sugars 3g
Protein 30g 60%
Vitamin C 17mg 19%
Calcium 299mg 23%
Iron 1mg 8%
Potassium 493mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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