Kittencal'S Spicy Mexican Chicken Corn Chowder Recipe

Name: Kittencal'S Spicy Mexican Chicken Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 tablespoon oil; 3 boneless skinless chicken breasts, cubed (can use more or less); 1 small onion, chopped; 1 -2 jalapeno pepper, seeded and finely chopped; 5 large garlic cloves, finely chopped (do not mince); 1 1/2 teaspoons cumin; 1 cup chicken broth; 2 cups half-and-half cream (can use half cream and milk); 2 cups shredded Mexican blend cheese (or 2 cups cheddar cheese); 1 (14 ounce) can cream-style corn; 1 (4 ounce) can diced green chilies; 1 (14 ounce) can diced tomatoes, drained or 1 large chopped tomato; seasoning salt & freshly ground black pepper (to taste, can use white salt); Tabasco sauce (to taste); shredded Mexican blend cheese, for sprinkling on top (or cheddar cheese)

Servings: persons

2 tablespoons butter
1 tablespoon oil
3 boneless skinless chicken breasts, cubed (can use more or less)
1 small onion, chopped
1 -2 jalapeno pepper, seeded and finely chopped
5 large garlic cloves, finely chopped (do not mince)
1 1/2 teaspoons cumin
1 cup chicken broth
2 cups half-and-half cream (can use half cream and milk)
2 cups shredded Mexican blend cheese (or 2 cups cheddar cheese)
1 (14 ounce) can cream-style corn
1 (4 ounce) can diced green chilies
1 (14 ounce) can diced tomatoes, drained or 1 large chopped tomato
seasoning salt & freshly ground black pepper (to taste, can use white salt)
Tabasco sauce (to taste)
shredded Mexican blend cheese, for sprinkling on top (or cheddar cheese)

1
Heat butter and oil in a Dutch oven over medium.
2
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).
3
Add in broth; bring to a boil over medium-high heat.
4
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).
5
Season with salt, pepper and Tabasco to taste.
6
Ladle into bowls then sprinkle with more shredded cheese.

1242

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons butter, 1 tablespoon oil, 3 boneless skinless chicken breasts, cubed (can use more or less), 1 small onion, chopped, and more.

Yes, Kittencal'S Spicy Mexican Chicken Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kittencal'S Spicy Mexican Chicken Corn Chowder

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