Southwestern Chicken Corn Chowder

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 206.7
  • Total Fat: 8.7 g
  • Cholesterol: 41.3 mg
  • Sodium: 912.4 mg
  • Total Carbs: 12.8 g
  • Dietary Fiber: 1.5 g
  • Protein: 19.4 g

View full nutritional breakdown of Southwestern Chicken Corn Chowder calories by ingredient
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Number of Servings: 10


    1 onion, chopped
    1 lb. chicken breast, cut into quarters
    3 cloves garlic, minced
    1 can rotel or other canned diced tomatoes with green chiles (pick eyour heat)
    1 package frozen corn (no sauce)
    1 can white beans
    4 cups chicken stock, broth - whatever you use
    1 cup skim milk
    1 tsp chili powder plus some to season chicken with
    2 teaspoons cumin
    1 teaspoon oregano
    1 TBS olive oil
    3/4 cup low fat sour cream
    1/2 cup shredded mexican cheese (i.e. Kraft cheddar and jack)


Cut chicken in quarters and sprinkle with chili powder.
Saute onion in olive oil about 3-5 minutes.
Add garlic & chicken and cook 5 - 8 minutes or until just done.
Remove chicken and add chicken broth, Rotel, cumin & oregano to onions/garlic.
Simmer soup about 15 minutes.
While simmering shred chicken with 2 forks
Then stir in sour cream & cheese until smooth
Add chicken, corn and beans.
Bring to light boil and simmer again 10 - 15 minutes.
Serve with crushed baked tortilla chips.

Number of Servings: 10

Recipe submitted by SparkPeople user SEELESSME.

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