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Mexican Corn Chowder

Easy to make on a busy night or over the holiday season, this Mexican Corn Chowder is packed with flavor and insanely delicious.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 388kcal
Author Sandra

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
  • 1/2 cup chopped onion
  • 1 clove garlic minced
  • 3 tablespoons butter
  • 3 cups chicken broth
  • 3/4 teaspoon ground cumin
  • 1 teaspoon taco seasoning
  • 2 cups half-and-half or heavy cream
  • 2 cups shredded Monterey Jack cheese
  • 14.5 ounce can cream-style corn
  • 4 ounces diced green chiles
  • 1 tomato chopped
  • 1/2 diced red pepper
  • 1/2 diced green pepper
  • 1/2 diced yellow pepper

Instructions

  • In a large soup pot add butter and melt. Add in chicken, onion, and garlic in butter until chicken is completely cooked. The smaller the chunks the quicker it will cook. 
    *If you want to avoid doing raw chicken. Just add butter, onion, and garlic to the pot and cook until onion is tender then add 2 cups of cooked chicken breast shredded or cubed, I like to use a rotisserie chicken.
  • Add in chicken broth and seasonings. Allow the soup to come to a boil, then add in peppers, corn, and chiles. Bring back to a boil, then reduce heat to medium-low.  And simmer for 5-10 minutes, allowing it to thicken up.
  • Stir in half and half (or heavy cream), diced tomato and cheese. 
  • Continue to cook, stirring often, for about 15 -20 minutes.
  • Remove from heat, allow to cool 5 minutes. Serve with chopped cilantro, tortilla strips and even sour cream, yum!

Notes

Recipe adapted from Taste of Home.

Nutrition

Calories: 388kcal | Carbohydrates: 19g | Protein: 29g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 113mg | Sodium: 813mg | Potassium: 759mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1095IU | Vitamin C: 47.4mg | Calcium: 308mg | Iron: 1.7mg