Mexican Chicken Corn Chowder

4.84 from 12 votes

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!

Prep Time10

Cook Time15

Total Time25

Course: Dinner, Main Course, Soup

Cuisine: American, Mexican

Keyword: chicken corn chowder, mexican chicken corn chowder, mexican chicken corn chowder recipe, mexican corn chowder

Servings: people

Author: Alyssa Rivers

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

QR code

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