Mexican Chicken Corn Chowder
Mexican Chicken Corn Chowder - so simple and delicious!! Ready in about 30 minutes!! Chicken, creamed corn, diced tomatoes and green chiles, cumin, onion, garlic, chicken broth, half-and-half and cheese. SO creamy and delicious! Everyone went back for seconds. Such a quick and easy weeknight meal! #soup #chicken #mexican #30minutemeal #easydinner
It is officially soup season in our house. I LOVE having soup for lunch and/or dinner this time of year. This Mexican Chicken Corn Chowder is a weeknight favorite! Use a rotisserie chicken, and this is ready in under 30 minutes!! Woohoo!
This Mexican Chicken Corn Chowder is so simple and packed full of amazing flavor. Chicken, creamed corn, diced tomatoes and green chiles, half-and-half, chicken broth and spices. If you want to kick up this Mexican Chicken Corn Chowder, feel free to add some diced jalapeños. Alternately, if you are worried about the heat from the diced tomatoes and green chiles, make sure to buy the mild can.
We topped our bowls of Mexican Chicken Corn Chowder with some cheese, tortilla chips and a sprinkling of fresh cilantro. We've also added those jalapeños and some sour cream too. We ate this for lunch and leftover for dinner. It was equally delicious reheated.
soup, mexican, chicken, corn, chowder
Entree, Soup
Mexican
Yield: serves 6 to 8
Mexican Chicken Corn Chowder
prep time: 5 minscook time: 15 minstotal time: 20 mins
Mexican Chicken Corn Chowder - so simple and delicious!! Ready in about 30 minutes!! Chicken, creamed corn, diced tomatoes and green chiles, cumin, onion, garlic, chicken broth, half-and-half. SO creamy and delicious! Everyone went back for seconds. Such a quick and easy weeknight meal! #soup #chicken #mexican #30minutemeal #easydinner
ingredients:
- 4 cups cooked chopped chicken
- 1 (10 or 14.5-oz) can diced tomatoes and green chiles, undrained
- 1 (14.75-oz) can creamed corn
- 2 tsp minced garlic
- 2 Tbsp dried minced onion
- 1-1/2 tsp cumin
- 1 cup chicken broth
- 2 cups half-and-half
- 2 cups shredded Mexican cheese blend
- salt and pepper, to taste
instructions:
- In a Dutch oven, combine chopped chicken, diced tomatoes and green chiles, creamed corn, garlic, onion, cumin, and chicken broth. Bring to a boil over medium-high heat.
- Reduce heat to simmer and stir in half-and-half and shredded cheese. Season with salt and pepper to taste.
- Simmer for 15 or 20 minutes.
All images and text ©Plain Chicken, Inc.
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