Mexican Chicken Corn Chowder

Serves: 6

This has to be one of my top 5 favorite soup recipes.

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Cook Time:
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3 tablespoons butter
2 tablespoons olive oil
1/2 large onion, chopped
1 jalapeño pepper, seeded, deveined, minced
1 pound boneless skinless chicken breast, chopped (uncooked)
1 red bell pepper, chopped
1/4 cup flour
4 garlic cloves, minced
4 cups low sodium chicken broth, divided
2 tablespoons cornstarch
2 (14 3/4-ounce) cans cream-style corn
1 (15-ounce) can corn, drained and rinsed
1 (14-ounce) can petite diced tomato, drained
1 (4-ounce) can mild diced green chili
2 teaspoons ground cumin
1 teaspoon each salt, chili powder
1/2 teaspoon each smoked paprika, dried oregano
4 ounces cream cheese, softened
8 ounces mexican cheese blend or 1/2 cup each cheddar, monterrey
hot sauce to taste
GARNISH (optional)
tortilla chips


Melt butter in olive oil over medium high heat in a large Dutch oven/soup pot. Add chicken, onions 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 occasionally.
Turn heat to low and stir in softened cream cheese and Mexican cheese. Continue to stir until completely melted.
Garnish individual servings with desired toppings.


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