Mexican Chicken Corn Chowder

16m
Prep Time
30m
Cook Time
46m
Ready In


"One of my favorite soups, you could use chicken breast in place of the thighs"

Original is 6 servings

Nutritional

  • Serving Size: 1 (356.5 g)
  • Calories 703.5
  • Total Fat - 50.1 g
  • Saturated Fat - 21.5 g
  • Cholesterol - 181 mg
  • Sodium - 802.5 mg
  • Total Carbohydrate - 34.9 g
  • Dietary Fiber - 1.8 g
  • Sugars - 17.3 g
  • Protein - 28.8 g
  • Calcium - 472.3 mg
  • Iron - 1.7 mg
  • Vitamin C - 9.9 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

In a Dutch oven brown chicken cubes in 2 tablespoon butter and 2 tablespoon oil for about 3 minutes; remove to a plate. Add in onion and jalapeno pepper and cumin; cook for about 3 minutes. Add in garlic; cook stirring for 2 minutes. Add in the chicken broth and partially cooked chicken; bring to a boil; reduce heat to low then cover and simmer for about 20-22 minutes.

Step 2

Stir in the light cream, shredded cheese, corn and chilies; oook and stir over low heat until the cheese is melted.

Step 3

Stir in the light cream, shredded cheese, corn and chilies; oook and stir over low heat until the cheese is melted. Season with seasoned salt and black pepper and Tabasco sauce to taste.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • If using jalapeno pepper, be sure to wear gloves when handling and wash hands afterwards.
  • For a milder flavor, use Monterey Jack cheese instead of cheddar.

  • Instead of chicken thighs, use chicken breast for a leaner option. This substitution will help reduce the amount of fat in the dish, making it a lighter and healthier option.
  • Instead of Monterey Jack cheese, use cheddar cheese for a sharper flavor. This substitution will add a bit of extra flavor to the dish, making it more flavorful and enjoyable.

Vegetarian Variation Replace the chicken with 1 cup of diced sweet potatoes and 1 cup of diced zucchini. Increase the butter and oil to 4 tablespoons each. Saute the sweet potatoes and zucchini until golden brown before adding the onion and jalapeno pepper.


Vegan Variation Replace the chicken with 1 cup of diced mushrooms and 1 cup of diced bell peppers. Increase the butter and oil to 4 tablespoons each. Saute the mushrooms and bell peppers until golden brown before adding the onion and jalapeno pepper. Use vegetable broth instead of chicken broth.


Mexican Street Corn Salad: A flavorful and colorful side dish that compliments the Mexican Chicken Corn Chowder perfectly. This salad is made with fresh corn, red onion, jalapeno, cilantro, lime juice, and a little mayo. It adds a nice crunch and a kick of flavor to the soup.


Chili-Lime Grilled Shrimp: A delicious and easy-to-make dish that pairs perfectly with the Mexican Chicken Corn Chowder. The shrimp is marinated in a chili-lime marinade and then grilled until cooked through. The spicy, tangy flavors of the marinade add a nice contrast to the creamy chowder, making it a great combination.




FAQ

Q: How long should I simmer the soup?

A: Simmer the soup for 20-22 minutes over low heat, stirring occasionally.



Q: What ingredients do I need for the soup?

A: You will need onions, carrots, celery, garlic, vegetable broth, canned tomatoes, tomato paste, thyme, oregano, and salt and pepper.

1 Reviews

muffinlady

rating another similar recipe. only difference no jalapeno and less garlic really love a friends family favorite.

5.0

review by:
(7 Jan 2014)

You'll Also Love

Fun facts:

The jalapeno pepper used in this recipe was first cultivated in Mexico and is now grown around the world. It is believed to have been introduced to the United States by Spanish settlers in the early 19th century.

The Monterey Jack cheese used in this recipe was created in Monterey, California in the late 19th century and is named after David Jacks, a Scottish immigrant who is credited with creating the cheese.