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–+ servings

Brown crock with chicken corn chowder garnished with cilantro and surrounded by tortilla chips

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.
Servings per Recipe: 6 servings
Calories per Serving: 510
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
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5 from 1 vote

Ingredients

  • 2 cups chicken, chopped into bite size pieces
  • 2 tablespoon oil
  • 1 teaspoon garlic cloves, minced
  • 1 ½ cups chicken broth
  • 2 cups half & 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

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

Calories: 510cal | Carbohydrates: 32g | Protein: 23g | Fat: 35g | Sodium: 1034mg | Fiber: 3g | Sugar: 6g