Mexican Chicken Corn Chowder

Total Time
20mins
Prep 5 mins
Cook 15 mins

Here is a tasty, quick to fix soup that is perfect for a cool evening. You can make it as spicy as you like by adjusting the amount of Tabasco. Don't forget to add the tomatoes at the end - they add an incredible depth of flavor to the soup!

Ingredients Nutrition

Directions

  1. Cut chicken into bite-sized pieces.
  2. In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
  3. Dissolve the bouillon in hot water.
  4. Add to pan along with the cumin; bring to a boil.
  5. Reduce heat; cover and simmer for 5 minutes.
  6. Add cream, cheese, corn, chilies, and Tabasco.
  7. Cook and stir over low heat until the cheese is melted.
  8. Stir in tomato.
  9. Serve immediately; garnish with cilantro if desired.
Most Helpful

Came out wonderful (expect it was not spicy enough for my husband) :)

dragonbaby January 14, 2003

Really good. I thickened mine a bit with cornstarch. Dh loves corn chowder. I do not. Now we are both happy.

Gloria 15x September 08, 2016

This is so flavorfull and easy to make. had friends for lunch and they each had seconds'. Absolutley fabulous. Now a favorite.

Tx Pepper January 18, 2013