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Kittencals Spicy Mexican Chicken Corn Chowder

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Ingredients

Adjust Servings:
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)

Nutritional information

354.1
Calories
208 g
Calories From Fat
23.2 g
Total Fat
13 g
Saturated Fat
93 mg
Cholesterol
881.1 mg
Sodium
17.8 g
Carbs
1.7 g
Dietary Fiber
5.5 g
Sugars
20.7 g
Protein
300g
Serving Size

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Kittencals Spicy Mexican Chicken Corn Chowder

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    Cuisine:

    I really enjoyed this recipe on a cold drizzly day. I tweaked it for my personal preference by using Rotel instead of regular tomatoes, and added 1/4 tsp of jalapeno seeds to my chicken/onion/jalapeno saute to add some heat. I found the creamy consistency perfect, and so fast to make! The sweetness of the corn was a perfect balance to the spicy peppers, and the chicken really made this a hearty meal. I served it with some homemade jalapeno cheddar bread.

    • 70 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    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, I really enjoyed this recipe on a cold drizzly day I tweaked it for my personal preference by using Rotel instead of regular tomatoes, and added 1/4 tsp of jalapeno seeds to my chicken/onion/jalapeno saute to add some heat I found the creamy consistency perfect, and so fast to make! The sweetness of the corn was a perfect balance to the spicy peppers, and the chicken really made this a hearty meal I served it with some homemade jalapeno cheddar bread , I really enjoyed this recipe on a cold drizzly day I tweaked it for my personal preference by using Rotel instead of regular tomatoes, and added 1/4 tsp of jalapeno seeds to my chicken/onion/jalapeno saute to add some heat I found the creamy consistency perfect, and so fast to make! The sweetness of the corn was a perfect balance to the spicy peppers, and the chicken really made this a hearty meal I served it with some homemade jalapeno cheddar bread


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    Steps

    1
    Done

    Heat Butter and Oil in a Dutch Oven Over Medium.

    2
    Done

    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
    Done

    Add in Broth; Bring to a Boil Over Medium-High Heat.

    4
    Done

    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
    Done

    Season With Salt, Pepper and Tabasco to Taste.

    6
    Done

    Ladle Into Bowls Then Sprinkle With More Shredded Cheese.

    Avatar Of Giselle Scott

    Giselle Scott

    Mediterranean maven creating dishes that are light fresh and bursting with flavor.

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