mexican chicken corn chowder

Nutrient information is not available for all ingredients. Total Carbohydrate

I have made this twice in the last week and both times were wonderful! The only thing I would add to it next time is some more hot sauce and and maybe some more chilies. In a large saucepan, heat oil over medium-high.

Don't forget to add the tomatoes at the end - they add an incredible depth of flavor to the soup! this link is to an external site that may or may not meet accessibility guidelines. Prep time10 minsCook time15 minsTotal time25 mins, Mexican Chicken Corn Chowder is creamy, cheesy and so easy to make!

I will add this to my recipe box! Also added some frozen corn with the creamed corn & some cubed potatoes and carrots.

This is a chowder and not a soup so expect it to be thicker.

Add chicken broth, tomatoes, corn, green chiles, cumin, chili powder and bring it to a boil. 2 Reviews.

Add chicken & taco seasoning. *Don't drain the green chiles if you prefer the soup to have more heat.

Let simmer 2-3 minutes or until it thickens.

Stir in Meanwhile, in a large mixing cup, whisk together cornstarch and milk. ), diced chicken, and can of diced green chiles.

In a large pot or dutch oven add the butter and melt over medium high heat.

water with a couple of tb. Required fields are marked *. I used shredded chicken chicken broth instead of bouillon omitted the pepper sauce and added about a cup of frozen corn kernels and served it with crushed tortillas and chopped cilantro. I also double the creamed corn. Loved it! 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 as well) in about 4c.

The soup is thicker, the meat is pulled instead of chunked for a more wonderful texture, and the whole thing has a more homemade feel. Add the cumin. Next time I’ll use pepper jack cheese.

Cook 5-7 minutes or until chicken is browned on all sides, stirring throughout. Let this reduce and it became a nice thick chowder. 1 lb boneless skinless chicken breasts, diced. Connect with Us, In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability.

Also used shredded chedder and monterrey jack cheese instead of just the monterrey jack. My family enjoys dipping slices of homemade bread in this chowder to soak up every bite! This recipe just moved to my favorites list! It has just enough of a kick to it and the flavor is incredible. You saved Mexican Chicken Corn Chowder to your. Try using sweet potatoes to change it up!

USDA is an equal opportunity provider and employer. The first time I followed the recipe almost to the letter (only using canned diced tomatoes-drained-instead of peeling/cutting). Bring to a boil & simmer, uncovered, 10-15 minutes, stirring occasionally, until chicken is cooked through & potatoes are fork-tender.

It has a great flavor that's not too thick and can be spiced up or left not-so-hot.
Mix to combine.

Add in the tajin seasoning, garlic powder, chili powder, cumin, paprika and a pinch of salt.

Really good and versatile. It has just enough of a kick to it and the flavor is incredible. Very good! Stir in diced chicken and cook until it is warm through. Its cheesy, creamy (without any heavy cream! I use a large can of chicken broth in place of the water & boullion (by suggestion of my Grandma) and leave the tomatoes out sometimes (depending on who is being served).

My husband said that it was a keeper. Delicious and unbelievably easy!

Thanks so much Jeanne! Mexican Chicken Soup with Jalapeno Dumplings, 20 Surprising Fall Flavor Combos You Have to Try, How to Make Homemade Ice Cream Without an Ice Cream Maker, Do Not Sell My Personal Information – CA Residents, 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces, 1 can (4 ounces) chopped green chiles, undrained, Optional: Minced fresh cilantro and fried tortilla strips. My family really enjoyed this soup. Stir mixture into saucepan.

Stir in chopped tomato. Cook, stirring frequently, until the cheese is melted. Save my name, email, and website in this browser for the next time I comment.

Start the onions and garlic and just throw in the pulled chicken when the the onions and garlic are about half done.

Overall, a wonderful, filling and comforting dish.

Cook celery, onion and carrot in butter until onion begins to soften. Taste of Home is America's #1 cooking magazine. A nice change. Percent Daily Values are based on a 2,000 calorie diet. 2. I used a rotisseri chicken and instead of the tomato and green chilies I used a can of Rotel.

Copyright 2020 ONIE Project They also thickened it up a little. Cook, stirring frequently, until the cheese … Sauté another 2-3 minutes.

Yield 2 quarts January 2001 RECIPE BY Southern Living. Here is a tasty, quick to fix soup that is perfect for a cool evening. If you want the soup to be thicker, you can increase the amount of cornstarch, but leave the amount of milk as is (be sure to mix well before adding to the broth mixture).

You have already submitted a rating for this recipe. Add to pan along with the cumin; bring to a boil. This Chicken Corn Chowder is loaded with juicy chicken, corn, tomatoes, red bell peppers, cheese and the options of potatoes, rice and/or bacon!

Easy and quick to put together. I did use chicken broth rather than bouillon and my husband mentioned the chicken in and of itself did have a nice flavor.

This chowder was GREAT.

But switching up your side dishes can bring a refreshing change to a classic comfort food dish.

Cook celery, onion and carrot in butter until onion begins to soften.

Mexican Chicken Corn Chowder is creamy, cheesy and so easy to make! The second time I added a little more chicken sauted with 1/2c chopped green bell pepper used a whole can of chicken broth instead of buillon cubes some whole corn kernals in addition to the creamed corn and a little more cheese. In a large saucepan, heat oil over medium-high. 3.

Simmer for 15 minutes. I used taco seasoning instead of the can of green chilis and it was delicious. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

This soup is loaded with lean protein and veggies and also features Mazola® Corn Oil. Add comma separated list of ingredients to exclude from recipe. Don't forget to add the tomatoes at the end - they add an incredible depth of flavor to the soup!

I made as directed except adding a 1/4 c white wine/ vermouth to the broth.

I made this for my family for Christmas Eve and it was a big hit. Add in the corn (if you're using canned, remember to drain the corn!

Cook for 1-2 minutes until tender. This shop has been compensated by Collective Bias, Inc. and its advertiser. Recipe by miss gracie.

In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink. I add at least 1 or 2 tb. 1 tablespoon butter 1 small onion, chopped 1 jalapeno pepper, seeded and finely chopped 3 garlic cloves, minced

Add comma separated list of ingredients to include in recipe. Stir in garlic, oregano, salt and pepper and cook 2 minutes more. I'm giving this a 5 rating because I loved the flavor.

My boyfriend is from mexico and he loved it, he said it was excellent and ate atleast 3 bowls for dinner and had some for breakfast the next morning.

21.8 g I used boneless, skinless chicken thighs, since that was all I had. I love me a good corn chowder and this is definitely that!

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. The carrots gave it a little color and the potatoes I added because a chowder isn't a chowder unless there's potatoes in it! Everyone in my family loves this and I will continue to make this again and again! Delicious!

Mix to combine. This will be one of the best chowders that you will eat!Author: AlyssaServes: 6, 1 tablespoon butter1 small onion, chopped1 jalapeno pepper, seeded and finely chopped3 garlic cloves, minced1 1⁄2 teaspoons cumin1 cup chicken broth2 cups half and half cream2 cups shredded Mexican blend cheese (or 2 cups cheddar cheese)1 (14 ounce) can cream-style corn1 (4 ounce) can diced green chilies1 (14 ounce) can diced tomatoes, drained2 cups chicken, chopped and cooked, I used rotisseriesalt and pepper to tasteTabasco sauce (if desired for more of a kick). In a small bowl, mix together milk & cornstarch. Stir in garlic, oregano, salt and pepper and cook 2 minutes more. 2,000 calories a day is used for general nutrition advice.

Serve immediately; garnish with cilantro if desired.

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This will be one of the best chowders that you will eat! We could use a little more spiciness in ours but that was something we added on our own. 7 %, Kittencal's Spicy Mexican Chicken Corn Chowder. This is one of my family's favorite soups as well.

Information is not currently available for this nutrient.

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