Soup/Stew: Mexican Chicken-Corn Chowder

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 347.9
  • Total Fat: 19.0 g
  • Cholesterol: 67.5 mg
  • Sodium: 667.3 mg
  • Total Carbs: 16.6 g
  • Dietary Fiber: 1.0 g
  • Protein: 28.5 g

View full nutritional breakdown of Soup/Stew: Mexican Chicken-Corn Chowder calories by ingredient
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Filling, delicious. add a salad to complete your meal. Filling, delicious. add a salad to complete your meal.
Number of Servings: 8


    3 Tbsp Butter, Unsalted
    1.5 lbs boneless, skinless chicken breast, diced, bite-sized
    1 small Onions, chopped
    2 clove Garlic , minced
    2 cup Whole Milk
    2 14 oz cans Cream Style Corn
    4 oz can diced green chilis
    0.5 tsp hot sauce
    0.25 tsp salt
    0.5 tsp ground cumin ( or more to taste)
    8 oz monterey jack cheese, shredded

    optional: fresh, finely chopped cilantro can be stirred in at the end of cooking time if desired.


this is NOT a spicy soup. i love some green tabasco stirred into mine.

freezes well.

do not substitute low fat milk, the ingredients will separate giving it a "curdled" appearance.


melt butter in dutch oven over medium heat.

add chicken onion, and garlic. cook until all chicken is opaque, about 10 minutes.

stir in all remaining ingredients, except cheese. cook stirring frequently over medium/lo heat until beginning to simmer. simmer about 15 minutes.

Reduce heat to low. slowly stir in cheese. stirring frequently.
cook just until cheese is melted in well.

Yield: 8 cups

Serving Size: 1 cup

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