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 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 8
Calories 388kcal
Author Sandra
Ingredients
1 1/2poundsboneless skinless chicken breasts, cut into bite-size pieces
1/2cupchopped onion
1clovegarlicminced
3tablespoonsbutter
3cupschicken broth
3/4teaspoonground cumin
1teaspoontaco seasoning
2cupshalf-and-half or heavy cream
2cupsshredded Monterey Jack cheese
14.5ouncecan cream-style corn
4ouncesdiced green chiles
1tomatochopped
1/2diced red pepper
1/2diced green pepper
1/2diced 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!