Mexican Chicken Corn Chowder

Mexican Chicken Corn Chowder is creamy, cheesy and so easy to make! It has just enough of a kick to it and the flavor is incredible.

Mexican Corn Chicken Chowder
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • ½ large onion, chopped
  • 1 jalapeno, seeded, deveined, minced
  • 1 pound boneless skinless chicken breasts, chopped (uncooked)
  • 1 red bell pepper, chopped
  • 1/4 cup flour
  • 4 garlic cloves, minced
  • 4 cups low sodium chicken broth, divided
  • 2 tablespoons cornstarch
  • 2 14.75 oz. cans cream-style corn
  • 1 15 oz. can corn, drained and rinsed
  • 1 14 oz. can petite diced tomatoes, drained
  • 1 4 oz. can mild diced green chilies
  • 2 teaspoons ground cumin
  • 1 tsp EACH salt, chili powder
  • 1/2 tsp EACH smoked paprika, dried oregano
  • 4 oz. cream cheese, softened (I use 1/3 less fat)
  • 8 oz. Mexican cheese blend or 1/2 cup each cheddar, Monterrey
  • Hot sauce to taste
Garnish (optional)
  • cheese
  • cilantro
  • Avocados
  • Tomatoes
  • Tortilla chips
  1. Melt butter in olive oil over medium high heat in a large Dutch oven/soup pot. Add chicken, onions and jalapenos and sauté for 3 minutes.
  2. Add bell peppers, garlic, and flour. Cook, stirring constantly, for 2 minutes.
  3. Turn heat to low and gradually stir in 3 cups chicken broth.
  4. Whisk 2 tablespoons cornstarch with remaining 1 cup chicken broth and add to soup. Stir in creamed corn, whole corn, diced tomatoes, green chilies and all seasonings/spices. Bring to a boil then reduce to a simmer, uncovered, for 10 minutes, stirring occasionally.
  5. Turn heat to low and stir in softened cream cheese and Mexican cheese. Continue to stir until completely melted.
  6. Garnish individual servings with desired toppings.

Source : allrecipes.Com

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