30 Minute Mexican Chicken Corn Chowder Recipe
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Category: |
Category: |
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Chowder |
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Ingredients: |
Ingredients: 3 TB butter
2 TB olive oil
½ large onion, chopped
1 jalapeno, seeded, deveined, minced
1 lb. boneless, skinless chicken breasts, chopped
¼ cup flour
4 garlic cloves, minced
4 cups low sodium chicken broth, divided
2 TB cornstarch
2 cans (14.75 oz) cream style corn
1 can (15 oz) corn drained and rinsed
1 can (14 oz) petite diced tomatoes, drained
1 can (4 oz) diced green chilies
2 tsp. ground cumin
1 tsp. salt
1 tsp. chili powder
½ tsp. smoked paprika
½ tsp. dried oregano
4 oz cream cheese or light cream cheese, softened
8 oz Mexican cheese blend or ½ cup each cheddar and Monterrey
Hot sauce to taste
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Directions: |
Directions:Melt butter in olive oil over medium high heat in a large Dutch oven/soup pot. Add chicken, onion, and jalapenos and sauté 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 creamed corn, whole corn, diced tomatoes, green chilies and all seasonings/spices. Bring to a boil then reduce to a simmer, uncovered, for 10 minutes, stirring constantly.
Turn heat to low and stir in softened cream cheese and Mexican cheese. Continue to stir until completely melted. |
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Garnish |
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Ingredients: |
Ingredients: cheese
cilantro
avocados
tomatoes
tortilla chips
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Directions: |
Directions:Garnish individual servings with desired toppings. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
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