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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings (2 quarts)


  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 1/2 cup chopped onion
  • 3 tablespoons butter
  • 1 to 2 garlic cloves, minced
  • 1 cup hot water
  • 2 teaspoons chicken bouillon granules
  • 1/2 to 1 teaspoon ground cumin
  • 2 cups half-and-half cream
  • 2 cups shredded Monterey Jack cheese
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 can (4 ounces) chopped green chiles, undrained
  • 1/4 to 1 teaspoon hot pepper sauce
  • 1 medium tomato, chopped
  • Optional: Minced fresh cilantro and fried tortilla strips


  • 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
1 cup: 368 calories, 21g fat (13g saturated fat), 114mg cholesterol, 753mg sodium, 14g carbohydrate (5g sugars, 1g fiber), 28g protein.

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Average Rating:
  • Amanda
    Feb 1, 2021

    Great flavor and so easy. Only one pot needed. Will be making this again!

  • Zora
    Jan 31, 2021

    First time to make this soup. It was excellent. The whole family said please make this again. Would not change one thing about it.

  • Autumn
    Jan 27, 2021

    This soup is amazing! We have made it many times now; we leave out the hot sauce as we don't like spicy foods as much. It is easy to make. Let all ingredients simmer together for about 30 minutes before serving and it really adds to the flavor. We serve it with cornbread.

  • gerrian
    Jan 25, 2021

    Very good, satisfying and comforting.

  • Edy Rudnick
    Nov 4, 2020

    Easy to make. Perfect in every way. New family favorite.

  • dlynsmith9
    Oct 21, 2020

    This was a very easy and quick recipe. I used taco seasoning instead of the can of green chilis and it was delicious. My husband said that it was a keeper.

  • cindiak
    Oct 13, 2020

    Delicious and so simple to prepare on a week night.

  • Corwin44
    Mar 19, 2020

    Really good and versatile. I made as directed except adding a 1/4 c white wine/ vermouth to the broth. Next time I’ll use pepper jack cheese. My family really enjoyed this soup. I served it with fish tacos

  • SaraMarx
    Feb 17, 2020

    This recipe was so easy and so good! We could use a little more spiciness in ours but that was something we added on our own. I will add this to my recipe box!

  • Nancy
    Feb 14, 2020

    I have been on such a soup kick and this one did not disappoint. Easy and quick to put together. Loved it!