Tex-Mex Chicken Corn Chowder

This cheesy chicken corn chowder is an easy weeknight meal. If you have leftover chicken, you can have this soup ready in just a few minutes.

Tex-Mex Chicken Corn Chowder

This cheesy chicken corn chowder is an easy weeknight meal. If you have leftover chicken, you can have this soup ready in just a few minutes.

5 from 1 vote

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Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Main Dish

Cuisine Tex-Mex

Servings 6 servings

Calories 510

Ingredients

  

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• 2 cups chicken, chopped into bite size pieces
• 2 tablespoon oil
• 1 teaspoon garlic cloves, minced
• 1 ½ cups chicken broth
• 2 cups half and half
• 3 cups Monterey jack cheese, shredded
• 29.5 oz canned creamed style corn
• 4.5 oz can diced green chilies, drained & rinsed
• 4 oz jar pimientos, diced
• fresh cilantro, chopped
• tortilla chips for garnish

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Instructions

• In a large pot, sauté chicken in oil until cooked through. Add garlic and sauté for 1-2 minutes.
• Add chicken broth; bring to boil. Reduce heat and cover. Simmer for 5 minutes.
• Add half & half, cheese, corn, and green chilies. Cook and stir gently over low heat until the cheese is melted, making sure to reduce heat if you notice any sticking on the bottom of the pan. Stir in pimiento.
• Serve immediately. Garnish with tortilla chips and cilantro, if desired.

Notes

If you are using cooked chicken, you only need to sauté it long enough to reheat it so you can add the garlic at the same time you add the chicken.

Nutrition per serving

Calories: 510 calCarbohydrates: 32 gProtein: 23 gFat: 35 gSodium: 1034 mgFiber: 3 gSugar: 6 g

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