Mexican Chicken Corn Chowder
Updated: Feb 17, 2022
I discovered this recipe in my all time favorite cookbook, Taste of Home. Simply the best soup you'll ever eat, this is a family favorite.
I changed the recipe up just a little, instead of chopped tomato, I use a can of Rotel Tomatoes. I also have used different cheeses depending on what I have on hand. The cilantro is definitely NOT optional!
My daughter also came up with a more macro-friendly version. I'll share that too!
Hope you'll enjoy this as much as I think you will ;-)
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup chopped onion
3 tablespoons butter
1 to 2 garlic cloves, minced
1 cup hot water
2 teaspoons chicken base
1/2 to 1 teaspoon ground cumin
2 cups half-and-half cream
2 cups shredded Monterey Jack cheese (or cheddar or a combination of both)
1 can (14-3/4 ounces) cream-style corn
1 can (4 ounces) chopped green chilies, undrained
1/4 to 1 teaspoon hot pepper sauce
1 can Rotel tomatoes
Minced fresh cilantro
In a Dutch oven, brown chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Combine water and base stirring until it's dissolved. Add to pot along with cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes.Stir in the cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato and cilantro.