Mexican Cheesy Chicken Chowder Recipes

MEXICAN CHICKEN CORN CHOWDER

Steps:

• In a large pot or dutch oven add the butter and melt over medium high heat. Add onion, jalapeño, and garlic. Cook for 1-2 minutes until tender. Add the cumin. Add the broth and bring to a boil.
• Reduce the heat to low and add in the cream, shredded cheese, cream- style corm, green chilis, diced tomatoes, and chicken. Cook until the cheese has melted and all ingredients are heated through.
• Season with salt, pepper, tabasco sauce, and top with favorite toppings.

TEX-MEX CHEESY CHICKEN CHOWDER

Steps:

• In a 6-quart Dutch oven, cook and stir onion, celery and garlic in hot oil over medium heat for 5 minutes, or until onion is tender; add chicken and cook, stirring, for 2-3 minutes or till no longer pink; add broth and potatoes; bring to a boil, reduce heat and simmer, covered, for 12-15 minutes or till potatoes are tender, stirring occasionally.
• In a medium bowl, dissolve gravy mix into milk; stir milk mixture into soup mixture; stir in cheese, salsa and green chilies, reduce heat to low; cook and stir till cheese is melted.
• Serve with corn chips.

CHEESY CHICKEN CHOWDER

Steps:

• In a 4-quart saucepan, bring chicken broth to a boil. Reduce heat; add the potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 12-15 minutes or until vegetables are tender., Meanwhile, melt butter in a medium saucepan; stir in flour until smooth. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese, stirring until melted; add to broth along with chicken. Cook and stir until heated through.

CROCK POT MEXICAN CHICKEN CHOWDER

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.

MEXICAN CHICKEN CORN CHOWDER

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.