MEXICAN CHICKEN CORN CHOWDER
Here is a tasty, quick to fix soup that is perfect for a cool evening. You can make it as spicy as you like by adjusting the amount of Tabasco. Don't forget to add the tomatoes at the end - they add an incredible depth of flavor to the soup!
Provided by miss gracie
Categories Chowders
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cut chicken into bite-sized pieces.
- In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
- Dissolve the bouillon in hot water.
- Add to pan along with the cumin; bring to a boil.
- Reduce heat; cover and simmer for 5 minutes.
- Add cream, cheese, corn, chilies, and Tabasco.
- Cook and stir over low heat until the cheese is melted.
- Stir in tomato.
- Serve immediately; garnish with cilantro if desired.
Nutrition Facts : Calories 501.8, Fat 30, SaturatedFat 17.4, Cholesterol 151.4, Sodium 957, Carbohydrate 21.8, Fiber 1.7, Sugar 5.1, Protein 38.1
MEXICAN CHICKEN CORN CHOWDER
This is my version of a most requested chowder here in Southern Indiana. DH and I adore lots of flavor, so this is our Arizona/Indiana take on corn chowder.
Provided by BakinBaby
Categories Chowders
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Sauté hash browns and chicken until chicken is no longer pink; set aside.
- Sauté corn, green onions, bell pepper, canned green chili's and pimento for 3-4 minutes. Add evaporated milk, whole milk, salt and pepper to skillet; Cook over medium heat until soup consistency reaches your liking.
- Sprinkle 3-4 crisp corn tortillas in base of soup bowl and spoon chicken chowder mixture on top. Sprinkle soup with shredded cheddar cheese and more crisp tortillas as your heart desires.
Nutrition Facts : Calories 1113.1, Fat 61.3, SaturatedFat 32.1, Cholesterol 127, Sodium 1364, Carbohydrate 109.4, Fiber 8.8, Sugar 19.6, Protein 42
MEXICAN CHICKEN CORN CHOWDER
I like to make this smooth, creamy soup when company comes to visit. Its zippy flavor is full of southwestern flair. My family enjoys dipping slices of homemade bread in this chowder to soak up every bite! -Susan Garoutte, Georgetown, Texas
Provided by Taste of Home
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, brown chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Stir in the cream, cheese, corn, chiles and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato. If desired, top with cilantro and tortilla strips.
Nutrition Facts : Calories 368 calories, Fat 21g fat (13g saturated fat), Cholesterol 114mg cholesterol, Sodium 753mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 1g fiber), Protein 28g protein.
MEXICAN CHICKEN-CORN CHOWDER
Make and share this Mexican Chicken-Corn Chowder recipe from Food.com.
Provided by ratherbeswimmin
Categories Chowders
Time 50m
Yield 2 quarts
Number Of Ingredients 12
Steps:
- Melt butter in a Dutch oven over medium-high heat; add chicken, onion, and garlic, and saute 10 minutes.
- Stir in next 7 ingredients; cook over low heat, stirring often, 15 minutes.
- Stir in 2 tablespoons cilantro.
MEXICAN CHICKEN CORN CHOWDER
Chowder with pizzazz!
Provided by Jeanne Jones
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
- Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
- Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.
Nutrition Facts : Calories 367.5 calories, Carbohydrate 15.1 g, Cholesterol 108.5 mg, Fat 21.3 g, Fiber 1.3 g, Protein 30 g, SaturatedFat 12.8 g, Sodium 868.3 mg, Sugar 3.3 g
MEXICAN-INSPIRED CHICKEN AND GNOCCHI CORN CHOWDER
This tasty recipe is a great spin on chicken and gnocchi soup, and so easily adaptable! Great served as-is with tortillas, or leave the gnocchi out entirely and serve with drop dumplings or over biscuits. Wonderful, deep flavor and a filling meal on a chilly night!
Provided by SunnyDaysNora
Time 55m
Yield 10
Number Of Ingredients 21
Steps:
- Melt butter in a large skillet over medium heat. Add onion, Anaheim pepper, garlic, chili powder, black pepper, salt, red pepper flakes, oregano, cumin, paprika, and thyme. Cook, stirring occasionally, for 10 minutes.
- Stir flour into the skillet until thoroughly combined; cook and stir until mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk in chicken broth and half-and-half, and bring to a simmer. Add chicken, corn, tomato, carrots, and dried chile peppers. Cook, stirring often, until heated through, about 5 minutes.
- Add gnocchi and cook until it floats to the top, about 2 minutes.
Nutrition Facts : Calories 306.7 calories, Carbohydrate 23.3 g, Cholesterol 67 mg, Fat 18.4 g, Fiber 2.5 g, Protein 13.3 g, SaturatedFat 9.6 g, Sodium 668.7 mg, Sugar 3.3 g
MEXICAN STREET CORN CHOWDER
Corn is one of my all-time favorite vegetables, so when it's in season, I always make this super easy soup in the slow cooker. -Rashanda Cobbins, Food Editor, Taste of Home
Provided by Taste of Home
Categories Lunch
Time 4h5m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- Cut corn off cobs. Rub the edge of a knife over each cob to milk it; add enough water to cob juice to equal 2 cups. Add corn and liquid to a 5-qt. slow cooker. , In a large skillet, cook bacon over medium heat until crisp, 5-7 minutes. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add the onions, green peppers and jalapeno to skillet; cook and stir over medium-high heat until soft, 3-4 minutes. Add seasonings and cook 1 minute longer; transfer to slow cooker. Cook on low 3-1/2 to 4 hours or until corn is tender and mixture has thickened slightly., Stir in cream and lime zest and juice. If desired, puree mixture with an immersion blender to desired consistency. Garnish with reserved bacon. Sprinkle with optional toppings as desired.
Nutrition Facts : Calories 287 calories, Fat 18g fat (9g saturated fat), Cholesterol 43mg cholesterol, Sodium 743mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 4g fiber), Protein 8g protein.
KITTENCAL'S SPICY MEXICAN CHICKEN CORN CHOWDER
Make this as spicy as desired by adjusting the jalapenos and Tabasco sauce, you can also add in crushed red chili flakes, I sometimes add in canned corn kernels
Provided by Kittencalrecipezazz
Categories Chowders
Time 50m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat butter and oil in a Dutch oven over medium.
- Add in cubed chicken, onion and jalapeno peppers; cook stirring until chicken is no longer pink (adding in the garlic and cumin the last 2-3 minutes of cooking time).
- Add in broth; bring to a boil over medium-high heat.
- Reduce heat to low then stir in cream, shredded cheese, cream-style corn, green chilies and diced tomatoes; cook stirring until the cheese has melted and all ingredients are heated through (about 2-3 minutes).
- Season with salt, pepper and Tabasco to taste.
- Ladle into bowls then sprinkle with more shredded cheese.
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