Mexican Chicken Corn Chowder
This has to be one of my top 5 favorite soup recipes.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 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) | |
| cheese | |
| cilantro | |
| avocado | |
| tomato | |
| tortilla chips | |
Directions:
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.
Source: carlsbadcravings.com
