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    You are in: Home / Recipes / Excellent Mexican Chicken Corn Chowder Recipe
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    Excellent Mexican Chicken Corn Chowder

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    CQ Klem's Note:

    An very flavorful Chicken Corn Chowder that is spicy but not too hot! You can mix it up by changing ingredients with what you have on hand. I like using fire roasted tomatoes and fire roasted green chilis because they add an extra dimension! Add red bell peppers instead of green to add even more color. I like to use both! Add hot sauce if you want it spicier.

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    Serves: 8-10



    Units: US | Metric


    • 1 dash Mexican hot sauce


    1. 1
      Add the chicken bouillon cubes to the cup of hot water and set aside to melt.
    2. 2
      In a Dutch oven, melt the butter and then add the chicken, onion, galic, and bell pepper. Saute until the chicken is no longer pink.
    3. 3
      Add the cumin and oregano.
    4. 4
      Add the tomatoes and green chilis.
    5. 5
      Add the creamed and frozen corn.
    6. 6
      Add the water with the bouillon cubes, plus add the 1 to 2 cups of additional water depending how brothy you want it. Heat on medium until bubbling. Simmer for 10 minutes.
    7. 7
      Add the half and half and heat to simmer. Do not boil. When the soup is hot, add both cheeses a hand full at a time to melt. Add hot sauce if you want more heat.

    Ratings & Reviews:


    Nutritional Facts for Excellent Mexican Chicken Corn Chowder

    Serving Size: 1 (316 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 504.8
    Calories from Fat 216
    Total Fat 24.0 g
    Saturated Fat 13.8 g
    Cholesterol 81.8 mg
    Sodium 831.3 mg
    Total Carbohydrate 59.3 g
    Dietary Fiber 5.6 g
    Sugars 4.5 g
    Protein 22.3 g

    The following items or measurements are not included:

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