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

4 5

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

5 5

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

5 5

This was quick and easy to adapt with ingredients that I had on hand. I added a can of black beans and used a can of diced tomatoes with zesty jalepenios in place of the chopped tomatoe and green chiles. I didn't have a can of creamed corn so I added frozen corn kernals instead. I didn't have half and half either so I thickened up some 2% milk with a flower and butter rue. I used a dash of cayenne pepper and a shake of smoked paprika instead of the tobascoe because I don't like the flavor of tobascoe.