Mexican Cheesy Chicken Corn Chowder Recipe
Our Mexican cheesy chicken corn chowder has so much flavor in every bite between all the cheese, butter, spices, and peppers.
Serving6 people
Ingredients
- 3 Tablespoons butter
- 1 ½ pounds boneless, skinless chicken breasts, cut into bite sized pieces
- 1 onion, diced
- ½ cup green bell pepper, diced
- ½ cup red bell pepper, diced
- 1 jalapeno pepper, seeded and diced (optional, omit if you don't want the heat)
- 2 garlic cloves, minced
- 1 cup chicken broth
- 1 ½ teaspoon cumin
- 2 cups half and half
- 2 cups shredded Mexican blend cheese, (or sharp cheddar cheese)
- 14 ounces canned cream style corn
- 4 ounces diced green chilies, (undrained)
- dash of hot pepper sauce, (optional)
- 1 tomato, diced
- Fresh cilantro, tortilla strips, Cotija cheese, and diced tomatoes, (optional toppings)
Instructions
- Place a large Dutch oven or large soup pot over medium high heat on the stove top. Add in the butter and let it melt.
- Add in chicken and onion and cook until chicken is no longer pink. Add in green bell pepper, red bell pepper, jalapeno pepper and garlic and cook for 1-2 minutes.
- Pour in the chicken broth and cumin and bring to a boil.
- Reduce the heat down to low and let simmer for 5 minutes.
- Stir in the half-and-half, shredded cheese, corn, chiles, and hot pepper sauce (if using).
- Continue to stir the soup over low heat while the cheese melts. Add in the tomato and stir, then serve. Top with favorite toppings and enjoy!
Notes
Some of our favorite toppings include the following: chunky salsa, shredded cheese, sour cream, tortilla strips, Cotija cheese, fresh cilantro, fresh diced tomatoes, and sliced avocado. Please note that toppings are not included in nutritional data.
Seeding your jalapeño pepper depends on your personal preference. If you are a person that loves spicy dishes and can handle some heat, then I would give leaving some if not all of the seeds and give it a shot! However, if you are not one for super bold spicy flavor, I would skip the seeds for this recipe. If you aren’t sure how to seed a jalapeno, Williams Sonoma Taste has a great blog that will tell you how to seed a jalapeno pepper to make sure that you don’t have some surprise heat in the corn chowder.
Nutrition
Calories: 464 kcal · Carbohydrates: 22 g · Protein: 38 g · Fat: 26 g · Saturated Fat: 14 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 7 g · Trans Fat: 0.2 g · Cholesterol: 140 mg · Sodium: 839 mg · Potassium: 836 mg · Fiber: 2 g · Sugar: 9 g · Vitamin A: 1423 IU · Vitamin C: 40 mg · Calcium: 548 mg · Iron: 2 mg