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.
- 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
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!
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