Kittencals Spicy Mexican Chicken Corn Chowder Recipes

KITTENCAL'S SPICY MEXICAN CHICKEN CORN CHOWDER

Kittencal's Spicy Mexican Chicken Corn Chowder image

Make this as spicy as desired by adjusting the jalapenos and Tabasco sauce, you can also add in crushed red chili flakes, I sometimes add in canned corn kernels

Provided by Kittencalrecipezazz

Categories Chowders

Time 50m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons butter
1 tablespoon oil
3 boneless skinless chicken breasts, cubed (can use more or less)
1 small onion, chopped
1 -2 jalapeno pepper, seeded and finely chopped
5 large garlic cloves, finely chopped (do not mince)
1 1/2 teaspoons cumin
1 cup chicken broth
2 cups half-and-half cream (can use half cream and milk)
2 cups shredded Mexican blend cheese (or 2 cups cheddar cheese)
1 (14 ounce) can cream-style corn
1 (4 ounce) can diced green chilies
1 (14 ounce) can diced tomatoes, drained or 1 large chopped tomato
seasoning salt & freshly ground black pepper (to taste, can use white salt)
Tabasco sauce (to taste)
shredded Mexican blend cheese, for sprinkling on top (or cheddar cheese)

Steps:

Heat butter and oil in a Dutch oven over medium.
Add in cubed chicken, onion and jalapeno peppers; cook stirring until chicken is no longer pink (adding in the garlic and cumin the last 2-3 minutes of cooking time).
Add in broth; bring to a boil over medium-high heat.
Reduce heat to low then stir in cream, shredded cheese, cream-style corn, green chilies and diced tomatoes; cook stirring until the cheese has melted and all ingredients are heated through (about 2-3 minutes).
Season with salt, pepper and Tabasco to taste.
Ladle into bowls then sprinkle with more shredded cheese.

MEXICAN CHICKEN-CORN CHOWDER

Mexican Chicken-Corn Chowder image

Make and share this Mexican Chicken-Corn Chowder recipe from Food.com.

Provided by ratherbeswimmin

Categories Chowders

Time 50m

Yield 2 quarts

Number Of Ingredients 12

Ingredients

3 tablespoons butter or 3 tablespoons margarine
4 boneless skinless chicken breast halves, cut into bite-size pieces
1 small onion, chopped
2 garlic cloves, minced
2 cups half-and-half cream
2 cups shredded monterey jack cheese
2 (15 ounce) cans cream-style corn
1 (4 1/2 ounce) can chopped green chilies, undrained
1/2 teaspoon hot sauce (I use Tabasco)
1/4-1/2 teaspoon salt
1 teaspoon cumin
2 tablespoons chopped fresh cilantro

Steps:

Melt butter in a Dutch oven over medium-high heat; add chicken, onion, and garlic, and saute 10 minutes.
Stir in next 7 ingredients; cook over low heat, stirring often, 15 minutes.
Stir in 2 tablespoons cilantro.

MEXICAN CHICKEN CORN CHOWDER

Mexican Chicken Corn Chowder image

Here is a tasty, quick to fix soup that is perfect for a cool evening. You can make it as spicy as you like by adjusting the amount of Tabasco. Don't forget to add the tomatoes at the end - they add an incredible depth of flavor to the soup!

Provided by miss gracie

Categories Chowders

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs boneless skinless chicken breasts
1/2 cup chopped onion
1 -2 clove garlic, minced
3 tablespoons butter
2 chicken bouillon cubes
1 cup hot water
1/2-1 teaspoon ground cumin
2 cups half-and-half
2 cups shredded monterey jack cheese
1 (16 ounce) can cream-style corn
1 (4 ounce) can chopped green chilies, undrained
1/4-1 teaspoon Tabasco sauce
1 medium tomatoes, chopped

Steps:

Cut chicken into bite-sized pieces.
In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
Dissolve the bouillon in hot water.
Add to pan along with the cumin; bring to a boil.
Reduce heat; cover and simmer for 5 minutes.
Add cream, cheese, corn, chilies, and Tabasco.
Cook and stir over low heat until the cheese is melted.
Stir in tomato.
Serve immediately; garnish with cilantro if desired.

Nutrition Facts : Calories 501.8, Fat 30, SaturatedFat 17.4, Cholesterol 151.4, Sodium 957, Carbohydrate 21.8, Fiber 1.7, Sugar 5.1, Protein 38.1

MEXICAN CHICKEN CORN CHOWDER

Mexican Chicken Corn Chowder image

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

Categories Dinner Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

Ingredients

1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup chopped onion
3 tablespoons butter
1 to 2 garlic cloves, minced
1 cup hot water
2 teaspoons chicken bouillon granules
1/2 to 1 teaspoon ground cumin
2 cups half-and-half cream
2 cups shredded Monterey Jack cheese
1 can (14-3/4 ounces) cream-style corn
1 can (4 ounces) chopped green chiles, undrained
1/4 to 1 teaspoon hot pepper sauce
1 medium tomato, chopped
Optional: Minced fresh cilantro and fried tortilla strips

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.

MEXICAN CHICKEN CORN CHOWDER

Mexican Chicken Corn Chowder image

This is my version of a most requested chowder here in Southern Indiana. DH and I adore lots of flavor, so this is our Arizona/Indiana take on corn chowder.

Provided by BakinBaby

Categories Chowders

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

2 1/2 cups frozen hash browns
1 cup corn (frozen, or canned)
1 cup chicken breast (cut in 1/2-1-inch cubes)
1/2 cup green onion (chopped)
1 small bell pepper (chopped)
1 (4 ounce) can diced green chilies
1 (2 ounce) can pimientos
1 (12 ounce) can evaporated milk
1 1/2 cups whole milk
salt and pepper
1 cup sharp cheddar cheese (shredded)

Steps:

Sauté hash browns and chicken until chicken is no longer pink; set aside.
Sauté corn, green onions, bell pepper, canned green chili's and pimento for 3-4 minutes. Add evaporated milk, whole milk, salt and pepper to skillet; Cook over medium heat until soup consistency reaches your liking.
Sprinkle 3-4 crisp corn tortillas in base of soup bowl and spoon chicken chowder mixture on top. Sprinkle soup with shredded cheddar cheese and more crisp tortillas as your heart desires.

Nutrition Facts : Calories 1113.1, Fat 61.3, SaturatedFat 32.1, Cholesterol 127, Sodium 1364, Carbohydrate 109.4, Fiber 8.8, Sugar 19.6, Protein 42

MEXICAN CHICKEN CORN CHOWDER

Mexican Chicken Corn Chowder image

Chowder with pizzazz!

Provided by Jeanne Jones

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 14

Ingredients

1 ½ pounds boneless skinless chicken breasts, cut into bite-size pieces
½ cup chopped onion
1 clove garlic, minced
3 tablespoons butter
2 cubes chicken bouillon
1 cup hot water
¾ teaspoon ground cumin
2 cups half-and-half cream
2 cups shredded Monterey Jack cheese
1 (14.75 ounce) can cream-style corn
1 (4 ounce) can diced green chiles
1 dash hot pepper sauce
1 tomato, chopped
¼ bunch fresh cilantro sprigs, for garnish

Steps:

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.

Nutrition Facts : Calories 367.5 calories, Carbohydrate 15.1 g, Cholesterol 108.5 mg, Fat 21.3 g, Fiber 1.3 g, Protein 30 g, SaturatedFat 12.8 g, Sodium 868.3 mg, Sugar 3.3 g

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