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mexican chicken corn chowder recipe
mexican chicken corn chowder recipe

Mexican Chicken Corn Chowder

June 21, 2017


1 1/2 lb boneless skinless chicken breast

2 cloves garlic, minced

2 chicken bouillon cubes

1 tsp ground cumin

2 cups (8 oz.) shredded Monterey Jack cheese or mexican style cheese

1 can (4 oz.) chopped green chilies, undrained

1 small white onion, chopped (about 1/2 cup)

3 tbsp butter or margarine

1 cup hot water

2 cup half-and-half (for a healthier option use no-fat half-and-half)

1 medium tomato, chopped

1 can (16 oz.) cream style corn

1 tsp hot pepper sauce or to taste (suggested: original tabasco)

fresh cilantro for garnish


1Season chicken breast with salt & pepper and cut into bite-sized pieces. Sauté chicken, onion, and garlic in butter in a stock/soup pot until chicken is no longer pink.

2Next, add hot water to pan and dissolve bouillon cubes and add cumin.

3Add the rest of the ingredients (green chiles, tomato, cream style corn, hot pepper sauce, shredded cheese, and half-and-half) and stir over low heat until cheese is melted.

4Lastly, give it a taste and add salt and pepper if needed. Before serving, garnish with fresh cilantro and crushed tortilla chips (optional).

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