Mexican Chicken Corn Chowder


Mexican Chicken Corn Chowder

9 cups
5 Min
15 Min

Be sure to wear your stretchy pants for this Mexican Chicken Corn Chowder. You'll need the wiggle room when slurping down this quick soup.

What You'll Need

  • 3 tablespoons butter
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 4 cups chopped cooked chicken
  • 1 cup chicken broth
  • 1/2 teaspoon ground cumin
  • 2 cups half-and-half
  • 2 cups frozen corn, thawed
  • 1 (4.5-ounce) can chopped green chilies
  • 2 cups (8 ounces) shredded Monterey Jack cheese with peppers

What to Do

  1. Melt butter in a Dutch oven over medium heat. Saute onion and garlic 3 minutes or until tender.
  2. Add chicken, broth, and cumin. Bring to a boil; cover, reduce heat, and simmer 3 minutes.
  3. Add half-and-half, corn, chilies, and cheese. Cook over low heat until thoroughly heated. Serve immediately.


Save time by buying precooked chicken-deli-roasted, frozen, or fresh. I like to use fresh chicken breast chunks that have been oven-roasted. You can find them in the meat department of your local supermarket.

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Sounds like a chowder that will please the guys around here. Will be make it soon. Thinking of maybe adding some little diced potatoes for extra yumminess.

Where's the corn??

Thank you so much for bringing this to our attention! We added the corn and made the correction to the recipe. We apologize for any confusion. Enjoy!


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