Mexican Chicken Corn Chowder

Mexican Chicken Corn Chowder

465

"Chowder with pizzazz!"

Ingredients

55 m servings 367 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 367 kcal
  • 18%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 15.1g
  • 5%
  • Protein:
  • 30 g
  • 60%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 868 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

465
  1. 592 Ratings

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This chowder was GREAT. I made a few changes, but the basic recipe is really yummy. Instead of the half and half cream, I used a can of evaporated skim milk (to kind of cut the fat content). I u...

This is one of my family's favorite soups as well. I double the recipe and start by making a stock (eliminating the need for boullion) by boiling a whole cut up chicken (bone-in breasts will do...

This was awesome!!! I used chicken broth instead of the hot water and chicken boullion cube as suggested. I also used diced tomatoes with green chilies and I put in some chopped up canned potato...