Mexican Corn Chowder with Chicken

Mexican Corn Chowder with Chicken

Kara

Thick and cream soup loaded with chicken, corn, and pepper jack cheese.

5 from 2 votes

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Prep Time 10

Cook Time 20

Total Time 30

Course Soups

Cuisine Mexican

Servings servings

Calories 318 kcal

Equipment

Ingredients

2 8 oz boneless skinless chicken breasts cubed
1 onion chopped
2 cloves garlic minced
1 Tbsp olive oil
2 tsp chicken bouillon I use chicken base
1 cup water
1 tsp cumin
4 cups milk
10.5 ounce can cream of chicken soup
14.75 ounce can cream style corn
2 cups frozen corn
4 ounce can diced green chilies
¼ tsp hot pepper sauce or more
¼ tsp pepper
2 cups grated pepper jack cheese divided

Instructions

In a large soup pot over medium high heat, brown chicken, onion, and garlic in oil.
Add water, chicken bouillon, and cumin. Bring to a boil and boil for 5 minutes.
Add milk, cream of chicken soup, 1 1/2 cups of the cheese, creamed corn, frozen corn, diced green chilies, hot pepper sauce, and pepper.
Cook over low heat till cheese melts, stirring occasionally.
Serve with reserved grated pepper jack cheese.

Notes

For a more mild soup, you can use Monterey Jack or Mozzarella in place of the pepper jack cheese.

Nutrition

Serving: 1servingCalories: 318kcalCarbohydrates: 30gProtein: 15gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 43mgSodium: 627mgPotassium: 480mgFiber: 2gSugar: 9gVitamin A: 680IUVitamin C: 23mgCalcium: 379mgIron: 1mg

Keyword mexican corn chowder

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