Tina's Mexican Corn Chowder

mumrenee's Note:

This soup is different from the other mexican corn chowders listed. It is scrumptious!!

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 2 cups cooked chicken , chopped
• 1 (15 ounce) can diced tomatoes with juice
• 2 cups chicken broth
• 2 cups water
• 1 (10 ½ ounce) can cream of chicken soup
• 1 ¼ cups half-and-half cream
• 1 (1 ¼ ounce) package taco seasoning mix
• 1 (10 ounce) package frozen corn
• ¼ cup fresh cilantro (optional)

Directions:

1. Place all ingredients EXCEPT milk in pot. Bring to a boil and simmer 20 minutes. Stir in milk and heat through. Serve with crushed tortilla chips and pepper jack cheese on top.

Reviews

[Julie F]

We REALLY enjoyed this soup! I agree with the previous reviewer that it was thinner than I would expect a chowder to be. It is really a soup. That said, we thought it had a great flavor! I always love a meal that goes together in a snap, and this was true for this recipe. I used a homemade mexican seasoning mix in place of the taco seasoning and adjusted it according to taste. Thanks for sharing!

[bmcnichol]

Loved the taste of this but thought the broth was too thin. I used two cups of canned chicken as hubby had used up my cooked chicken for his lunch. I used petite diced tomatoes and did not add the water as I thought it had more then enough liquid. I also used a 15.5 ounce can of corn as I am not a fan of frozen corn. I may try adding more chicken next time and something to thicken the broth. The taste of this was wonderful though! I made it and my son and I had two bowls. I took some for lunch today and it reheated nicely.