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This recipe for MEXICAN CHICKEN CORN CHOWDER is from MORE OF PENNY'S PICKS, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



3 tablespoons butter
2 tablespoons olive oil
1/2 large onion, chopped
1 jalapeno, seeded, deveined, minced
1 pound boneless, skinless chicken breasts (uncooked), chopped
1 red bell pepper, diced
1/4 cup flour
4 garlic cloves, minced
4 cups low sodium chicken broth, divided
2 tablespoons cornstarch
2 cans (14.75 ounces each) cream corn
1 can (15 ounces) kernel corn, drained and rinsed
1 can (14 ounces) diced tomatoes, drained
1 can (4 ounces) mild diced green chilies
2 teaspoons cumin
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon oregano
4 ounces cream cheese, softened
8 ounces Mexican cheese blend
Hot sauce to taste

Melt butter in olive oil over medium high heat in a large dutch oven. Add chicken, onions, and jalapeno. Saute for 3 minutes. Add bell peppers, garlic, and flour. Cook, stirring constantly, for 2 minutes. Turn heat to low, and gradually stir in 3 cups chicken broth.

Whisk 2 tablespoons cornstarch with remaining 1 cup chicken broth, and add to soup. Stir in corn, tomatoes, chilies, and seasonings. Bring to a boil, and then reduce to a simmer. Cook, uncovered, for 10 minutes, stirring occasionally.

Turn heat to low, and stir in softened cream cheese and Mexican cheese. Stir until completely melted.




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