Texmex Chicken and Corn Chowder

4
michelle pitts

By
@michellegpitts

Perfect for the upcoming cold weather.

Blue Ribbon Recipe

This soup is perfectly thick, creamy and has a ton of flavor... without being too spicy. It's definitely hearty enough to serve on its own as a meal, and your kitchen will smell wonderful for hours as a result. The Test Kitchen


Rating:

★★★★★ 18 votes

Comments:
Serves:
yeilds 2 quarts
Prep:
20 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

  • 3 Tbsp
    butter
  • 4
    chicken breasts, cubed
  • 1 bunch
    green onions, chopped
  • 2 clove
    garlic, minced
  • 2 c
    half and half
  • 2 c
    shredded monterey jack cheese
  • 2 can(s)
    cream corn
  • 1 can(s)
    chopped green chiles, drained, 4 1/2 oz
  • 1/2 tsp
    hot sauce
  • 1/4 tsp
    salt
  • 1/4 tsp
    ground cumin
  • 2 Tbsp
    chopped cilantro

How to Make Texmex Chicken and Corn Chowder

Step-by-Step

  1. Melt butter in a dutch oven over medium high heat; add chicken, onion and garlic. Saute 10 minutes.
  2. Stir in next 7 ingredients; cook over low heat; stirring often for 15 minutes.
  3. Stir in cilantro and serve.

Printable Recipe Card

About Texmex Chicken and Corn Chowder

Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy



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