Crock Pot Mexican Chicken Chowder Recipes
MEXICAN CHICKEN CORN CHOWDER
I like to make this smooth, creamy soup when company comes to visit. Its zippy flavor is full of southwestern flair. My family enjoys dipping slices of homemade bread in this chowder to soak up every bite! -Susan Garoutte, Georgetown, Texas
Provided by Taste of Home
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, brown chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Stir in the cream, cheese, corn, chiles and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato. If desired, top with cilantro and tortilla strips.
Nutrition Facts : Calories 368 calories, Fat 21g fat (13g saturated fat), Cholesterol 114mg cholesterol, Sodium 753mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 1g fiber), Protein 28g protein.
CROCK POT - CHICKEN CORN CHOWDER
AWESOME Flavor!! A satisfying and fulfilling chowder for any lunch or dinner....just add crusty bread!! A good year around mainstay entree in our home! Cooks while you work or shop! Easy preparation!
Provided by Seasoned Cook
Categories Chowders
Time 5h15m
Yield 5-6 serving(s)
Number Of Ingredients 11
Steps:
- Lightly brown chicken pieces in butter and set aside. Saute onion and celery.
- Place carrots, potatoes, onion, celery and corn in crock pot. Put chicken pieces on top. Add chicken broth. Add salt and pepper (to taste).
- Turn crock pot to low and cook 4 to 5 hours. During last 10 minutes of cooking add evaporated milk and cheese. Stir lightly to allow cheese to melt.
- Note: If a thicker chowder is desired, add -- 1 tablespoon cornstarch dissolved in 2 tablespoons of cold water. Also, smash a few potatoes for thickening.
- Serve with crusty bread and enjoy!.
CROCK POT CHICKEN CHOWDER
This creamy soup is a true comfort dish for my family.It has a similar flavor to a chicken pot pie. If you are lucky enough to have some chopped chicken cooked/frozen, this can be put together unbelievably quick! This is extra good when garnished with croutons.
Provided by Roxygirl in Colorado
Categories Chowders
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Note:.
- I use pre-cooked or frozen chicken, I boil the onion, celery, and carrots first(not the corn) and then throw them in the crock-pot.If I am cooking the chicken tenders, I throw the veggies in the pan afterwards, and saute. If the veggies and chicken are pre-cooked, you only have to wait until soup is fully heated.
- Melt butter in large skillet.
- Add chicken and cook until browned.
- Add cooked chicken, onions, celery, carrots, corn, soup, chicken broth, and dill to your slow cooker.
- cover and cook on low 3 to 4 hours or until chicken is no longer pink and vegetables are tender.
- Turn off heat.
- Stir in half and half.
CROCK POT MEXICAN CHICKEN
The one great thing about this recipe is that you can use FROZEN chicken breasts. The chicken turns out so moist and tender it cuts like butter. I shred this and serve it over white rice. A great blend of ingredients cook into a savory, saucy chicken.
Provided by The Kissing Cook
Categories One Dish Meal
Time 5h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together and submerge frozen chicken breasts into mixture. Place Crock Pot on High and cook for 5 hours. Take chicken out and shred. Place back into Crock Pot and turn the Crock Pot off. The flavors will adhere to the chicken and make this moist and tender.
- Enjoy!
Nutrition Facts : Calories 303.3, Fat 4.9, SaturatedFat 1, Cholesterol 75.5, Sodium 635.1, Carbohydrate 33.4, Fiber 8.1, Sugar 7.6, Protein 33.9
CROCK POT MEXICAN CHICKEN CHOWDER
Make and share this Crock Pot Mexican Chicken Chowder recipe from Food.com.
Provided by lazyme
Categories Chowders
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a crock pot, combine chicken, corn, soup, undrained chilies, cilantro, and taco seasoning mix.
- Stir in chicken broth.
- Cover; cook on LOW setting for 8 to 10 hours, or on HIGH setting for 4 to 5 hours.
- Stir about 1 cup of hot soup into sour cream.
- Stir sour cream mixture and cheese into the mixture in crock pot; cover and let stand for 5 minutes.
Nutrition Facts : Calories 412.9, Fat 21.2, SaturatedFat 10.5, Cholesterol 95.8, Sodium 1529.9, Carbohydrate 25.9, Fiber 0.8, Sugar 3.4, Protein 30.7
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