Mexican Chicken Corn Chowder
A creamy Mexican chicken corn chowder that's perfect for potlucks.
Jump to recipe ↓♡ Gluten-free
This recipe is a crowd pleaser! It's great to take to potlucks and will fill a crockpot.
A creamy Mexican chicken corn chowder that's perfect for potlucks.
This recipe is a crowd pleaser! It's great to take to potlucks and will fill a crockpot.
Prep 15 min · Cook 20 min · Total 35 min
Melt butter in large saucepan or dutch oven. Add chicken and diced onions. Season with salt and pepper. Cook until chicken is almost done.
While chicken is cooking make the broth by combining water and chicken bouillon cubes in a small saucepan. Bring to boil.
When chicken is nearly done, add garlic and cook until chicken is no longer pink. Add broth and cumin to chicken. Reduce heat. Cover and simmer for 5 minutes.
Add half & half, cheese, corn, green chilies and hot pepper sauce. Cook and stir over low heat until the cheese is melted and soup is heated through.
Stir in tomato and cilantro. Serve immediately.
You can keep the soup warm in a crockpot for a few hours if you'd like. Just wait and add the tomato and cilantro until you're ready to serve.
