• Prep Time: 20 mins
  • Cooking Time: 30 mins
  • Serves: 8

Mexican Chicken Corn Chowder

  • Recipe Submitted by on

 Ingredients List

  • Mexican Corn Chicken Chowder
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • ½ large onion, chopped
  • 1 jalapeno, seeded, deveined, minced
  • 1 pound boneless skinless chicken breasts, chopped (uncooked)
  • 1 red bell pepper, chopped
  • 2 slices bacon, crisply cooked, crumbled, if desired
  • Chopped fresh cilantro, if desired
  • 1/4 cup flour
  • 4 garlic cloves, minced
  • 4 cups low sodium chicken broth, divided
  • 2 tablespoons cornstarch
  • 2 14.75 oz. cans cream-style corn
  • 1 15 oz. can corn, drained and rinsed
  • 1 14 oz. can petite diced tomatoes, drained
  • 1 4 oz. can mild diced green chilies
  • 2 teaspoons ground cumin
  • 1 tsp EACH salt, chili powder
  • 1/2 tsp EACH smoked paprika, dried oregano
  • 4 oz. cream cheese, softened (I use 1/3 less fat)
  • 8 oz. Mexican cheese blend or 1/2 cup each cheddar, Monterrey
  • Hot sauce to taste
  • Garnish (optional)
  • cheese
  • cilantro
  • Avocados
  • Tomatoes
  • Tortilla chips

 Directions

Melt butter in olive oil over medium high heat in a large Dutch oven/soup pot. Add chicken, onions and jalapenos and sauté for 3 minutes.
Add bell peppers, garlic, and flour. Cook, stirring constantly, for 2 minutes.
Turn heat to low and gradually stir in 3 cups chicken broth.
Whisk 2 tablespoons cornstarch with remaining 1 cup chicken broth and add to soup. Stir in creamed corn, whole corn, diced tomatoes, green chilies and all seasonings/spices. Bring to a boil then reduce to a simmer, uncovered, for 10 minutes, stirring occasionally.
Turn heat to low and stir in softened cream cheese and Mexican cheese. Continue to stir until completely melted.
Garnish individual servings with desired toppings.

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