Mexican Chicken Corn Chowder

 

Mexican Chicken Corn Chowder 

Get ready to fall in love with our Mexican Chicken Corn Chowder! This soup is a flavor explosion that will warm your soul with every spoonful. Creamy, cheesy, and oh-so-comforting, this one-pot wonder is sure to become a new favorite in your recipe rotation. Say goodbye to heavy cream and hello to layers of delicious flavors that will have you coming back for more. Get ready to impress your taste buds with this Mexican-inspired dish that is perfect for any time of year. Trust us, you won't be able to resist going back for seconds!

 Ingredients

 3 tablespoons Butter

2 tablespoons Olive Oil

½  Large Onion  (chopped)

1 Jalapeno  (seeded, deveined, minced)

1 pound Boneless Skinless Chicken Breasts (chopped, uncooked)

2 teaspoons Ground Cumin

1 teaspoon each Salt (chili powder)

½ teaspoon each

Smoked Paprika  (dried oregano)

1 Red Bell Pepper  (chopped)

¼ cup Flour

4 Garlic Cloves  (minced)

4 cups Chicken Broth  (divided)

2 tablespoons Cornstarch

2 14.75-ounce cans of Cream-Style Corn

1 15-ounce can of Corn (drained and rinsed)

1 14-ounce can Petite  (diced tomatoes, drained)

1 4-ounce can of Green Chilies  (mild diced)

4 ounces Cream Cheese  (softened, I use 1/3 less fat)

8 ounces Mexican Cheese Blend  (or 1/2 cup each cheddar, Monterrey)

Serve with a variety of toppings such as Hot Sauce (Cholula Sauce), Sour Cream  (highly recommended), Cheese, Cilantro, Avocados, Tomatoes, and lets not forget good quality Tortilla Chips, 

Instructions

Melt butter in olive oil over medium-high heat in a large Dutch oven/soup pot. Add chicken, onions, jalapenos, and all seasonings and sauté for 3 minutes.

Add bell peppers, garlic, and flour. Cook, stirring constantly, for 2 minutes.

Turn heat to low and gradually stir in 3 cups chicken broth.

Whisk 2 tablespoons cornstarch with remaining 1 cup chicken broth and add to soup. Stir in creamed corn, whole corn, diced tomatoes, and green chilies. Bring to a boil then reduce to a simmer, uncovered, for 15 minutes, stirring occasionally.

Turn heat to low and stir in softened cream cheese and Mexican cheese. Continue to stir until completely melted.

Garnish individual servings with desired toppings.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Pheonix University in Business Management, then a degree in Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology, her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. In her spare time, Elizabeth is also a gourmet cook, life coach, and avid artist, proficient in watercolor, acrylic, pen and ink, Gouache, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week.