Tex-Mex Chicken Corn Chowder

Tex-Mex Chicken Corn Chowder Recipe

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Tex-Mex Chicken Corn Chowder Recipe

Tex-Mex Chicken Corn Chowder


  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
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Ingredients

  • 2 cups chicken, chopped into bite size pieces
  • 2 Tbsp oil
  • 1 tsp garlic cloves, minced
  • 1 ½ cups chicken broth
  • 2 cups half & half
  • 3 cups Monterey jack cheese, shredded
  • 2 (14.75 oz.) cans creamed style corn
  • 1 (4.5 oz.) can diced green chilies, drained & rinsed
  • 1 (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.

  • Method: Stovetop
  • Cuisine: Tex-Mex

Keywords: stovetop, soup, chicken, Tex-Mex

 


About Mary Ann

Mary Ann Kelley has been creating meal plans online for over 15 years, first as part of TheHomeSchoolMom's cooking resources for busy moms and later on Menus4Moms, which has been highlighted by "Diner's Journal," The New York Times' Blog on Dining Out, and PBS Parents' "Kitchen Explorer."

Mary Ann loves cooking and she loves planning/organizing, so meal planning is a natural intersection of the two. She believes her mission for the meal plans is being fulfilled when visitors let her know that she has helped them save time and money by teaching them to plan ahead and become more efficient in the kitchen.

When Mary Ann is not cooking or publishing, she enjoys reading, researching genealogy, and traveling.

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