This soup is so easy to make, but has such a great flavour. We all really liked this soup, right down to the 3 year old. My husband even asked that this recipe be put into regular rotation. It’s a nice change from the Veggie Chowder that I usually make.
Mexican Chicken Corn Chowder
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 3 tablespoons butter
- 2 cubes gluten-free chicken bouillon
- 1 cup hot water
- 3/4 teaspoon ground cumin
- 2 cups half-and-half cream
- 2 cups shredded Monterey Jack or cheddar cheese
- 1 (15 ounce) can black beans, drained & rinsed
- 1 (14.75 ounce) can gluten-free cream-style corn
- 1 (4 ounce) can diced green chiles
- 1 dash hot pepper sauce
- 1 tomato, chopped
- fresh cilantro sprigs, for garnish (optional)
Instructions
In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.
betty r says
I have never made chowder! This looks so good..I think I need to make it!
Simply...Gluten-free says
Yum, it looks like just the thing for a crisp fall evening.
Jeanine says
Betty, to me, chowder is pretty much any creamy soup. We love it!
And you’re not kidding about the crisp fall evenings, but I think we’re passed that…they are calling for snow tonight! GULP!
Heritage Bath Essentials says
I made this using the Monterey Jack, everyone love it!
Alexa says
That looks like a really satisfying soup… yummy!
Marysol says
Oh my. That soup is calling my name. Can anyone else hear it, or am I just hearing voices, again? 😉
You know, there’s absolutely nothing in this recipe that I would change. Looks and sounds delicious!