Mexican Chicken Corn Chowder Recipe
Ingredients
- 2 cups cooked chicken, cubed
- 1/2 cup chopped onion
- 1 TBSP butter
- 2 garlic cloves, minced
- 1 1/2 cup chicken broth
- 1 tsp ground cumin
- 2 cups half-and-half cream
- 2 cups shredded Pepper Jack cheese
- 1 can (14-3/4 ounces) cream-style corn
- 1 can (4 ounces) chopped green chiles, undrained
- 1 tsp hot pepper sauce
- 1 medium tomato, chopped
- Optional: Minced fresh cilantro and fried tortilla strips
Directions
- In a Dutch oven, cook onion in butter over medium heat until translucent
- Add garlic; cook 1 minute longer.
- Add the chicken, chicken broth 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 8 servings | |
| Calories 139 | |
| Calories from Fat 70 | 50% |
| Total Fat 7.82g | 10% |
| Saturated Fat 2.7g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 255mg | 11% |
| Potassium 226mg | 6% |
| Total Carbs 9.05g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.97g | 1% |
| Protein 8.97g | 14% |
