Creamy Mexican Chicken Corn Chowder (30 Minutes!)

carlsbadcravings.com

Jmo

subheading: MEXICAN CORN CHICKEN CHOWDER:

3 tablespoons butter

2 tablespoons olive oil

½ large onion, chopped

1 jalapeno, seeded, deveined, minced

1 pound boneless skinless chicken breasts, chopped (uncooked)

2 teaspoons ground cumin

1 tsp EACH salt, chili powder

½ tsp EACH smoked paprika, dried oregano

1 red bell pepper, chopped

¼ cup flour

4 garlic cloves, minced

4 cups low sodium chicken broth, divided

2 tablespoons cornstarch

2 14.75 oz. cans cream-style corn

1 15 oz. can corn, drained and rinsed

1 14 oz. can petite diced tomatoes, drained

1 4 oz. can mild diced green chilies

4 oz. cream cheese, softened (I use ⅓ less fat)

8 oz. Mexican cheese blend or ½ cup each cheddar, Monterrey

Hot sauce to taste

subheading: GARNISH (OPTIONAL):

sour cream (highly recommended)

cheese

cilantro

Avocados

Tomatoes

Tortilla chips

Directions at carlsbadcravings.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer