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  Boneless skinless chicken breasts 1 1⁄2 Pound
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Butter/Margarine 3 Tablespoon
  Chicken bouillon cubes 2
  Hot water 1 Cup (16 tbs)
  Ground cumin 1 Teaspoon
  Half and half 2 Cup (32 tbs)
  Shredded monterey jack cheese 8 Ounce (2 Cups)
  Canned cream style corn 16 Ounce (1 Can)
  Canned chopped green chilies 4 Ounce, undrained (1 Can)
  Hot pepper sauce 1 Teaspoon
  Tomato 1 Medium, chopped

Cut chicken into bite-size pieces.
In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink.
Dissolve bouillon in hot water.
Add to pan along with cumin; bring to a boil.
Reduce heat; cover and simmer for 5 minutes.
Add cream, cheese, corn, chilies and hot pepper sauce.
Cook and stir over low heat until cheese is melted.
Stir in tomato.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 3.9 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2942 Calories from Fat 1473

% Daily Value*

Total Fat 168 g258%

Saturated Fat 100.4 g502%

Trans Fat 0.2 g

Cholesterol 870.5 mg290.2%

Sodium 5798 mg241.6%

Total Carbohydrates 135 g45.1%

Dietary Fiber 10.5 g41.8%

Sugars 22.3 g

Protein 231 g462.3%

Vitamin A 138.2% Vitamin C 163.9%

Calcium 233% Iron 58%

*Based on a 2000 Calorie diet

Mexican Chicken Corn Chowder Recipe