Mexican Chicken Corn Chowder – so simple and delicious!! Ready in about 30 minutes!! Chicken, creamed corn, diced tomatoes and green chiles, cumin, onion, garlic, chicken broth, half-and-half, and cheese. Add a sprinkle of crunchy tortilla strips, a dollop of sour cream, and a handful of shredded cheddar cheese to take this chowder to a whole new level of yum. Trust me, once you've tasted this creamy soup, you'll be hooked!
In a Dutch oven, combine chopped chicken, diced tomatoes and green chiles, creamed corn, garlic, onion, cumin, and chicken broth. Bring to a boil over medium-high heat.
Reduce heat to simmer and stir in half-and-half and shredded cheese. Season with salt and pepper to taste.
Simmer for 15 or 20 minutes.
Notes:
I use rotisserie chicken in this recipe. You can use any cooked chicken you have on hand. Chicken breasts, chicken thighs, chicken tenderloins, or canned chicken work great.
Cut the chicken into bite-size pieces before adding it to the pot.
I use a Mexican cheese blend in this soup. Feel free to use any cheese that you enjoy. Monterey jack cheese and sharp cheddar cheese are both delicious.
Variations/Additions:
jalapeno
onion
bell peppers
cooked rice
black beans
hot pepper sauce
I use half-and-half. Can substitute half milk and half cream.
Can I made Chicken Corn Chowder in the crock pot? Yes! Add all of the ingredients to the slow cooker and cook on LOW heat for 6 hours.
If making this in the crock pot, you can substitute boneless skinless chicken breasts for the cooked chicken. Shred chicken with two forks before serving.
Store leftovers in an airtight container in the refrigerator.