Mexican Chicken Corn Chowder
This has to be one of my top 5 favorite soup recipes.
|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|
|4||garlic cloves, minced|
|4 cups||low sodium chicken broth, divided|
|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|
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.