Chili Chicken Chowder Recipes

CHICKEN CHILI CHOWDER

Chicken Chili Chowder image

This Chicken Chili Chowder is hearty and so easy! Full of potatoes, corn, beans, a little salsa verde and a whole lot of spice.

Provided by Christy Denney

Categories Soup

Time 35m

Number Of Ingredients 16

Ingredients

1 medium onion (chopped)
2 teaspoons canola oil
5 medium red potatoes (cubed)
1 can ((14-1/2 ounces) chicken broth)
1 can ((10-3/4 ounces) condensed cream of chicken soup, undiluted)
1/2 cup salsa verde
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups cubed cooked chicken breast
1 can ((15-1/2 ounces) great northern beans, rinsed and drained)
1 can ((14-3/4 ounces) cream-style corn)
1/2 cup sour cream
Shredded cheddar cheese and additional sour cream for topping (, optional)

Steps:

Saute onion in oil in a large saucepan until tender. Add potatoes, broth, soup, salsa and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in the chicken, beans and corn; heat through. Stir in sour cream right before serving. Serve with cheese and sour cream if desired.

Nutrition Facts : ServingSize 1 grams

CORN AND GREEN CHILE CHOWDER

Corn and Green Chile Chowder image

Provided by Ree Drummond : Food Network

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

4 tablespoons (1/2 stick) butter
3 slices bacon, chopped
1 onion, sliced
1 tablespoon chopped fresh oregano
Two 7-ounce cans chopped green chiles
5 ears corn, kernels sliced off (2 1/2 to 3 cups)
2 cloves garlic, minced
3 1/3 cups chicken stock or broth
2 tablespoons cornstarch
1 1/2 cups heavy cream
1 heaping cup grated Monterey Jack
1 heaping cup grated pepper jack
Kosher salt and freshly ground black pepper
1/3 cup sliced green onions

Steps:

Set a 6-quart multi-cooker to the saute setting and add the butter. Add the bacon, onions and oregano and cook, stirring frequently, until the onions start to become translucent, 3 to 4 minutes. Add the green chiles, corn and garlic and cook for an additional minute. Add 3 cups of the chicken stock.
In a separate bowl, whisk the cornstarch into the remaining 1/3 cup chicken stock. Add to the multi-cooker and stir well. Cover and position the vent to the sealing setting. Set the multi-cooker to pressure-cook on high for 5 minutes. When the time is up, carefully quick release the steam (it takes about 3 minutes), then remove the lid.
Mix in the heavy cream. Stir in the cheeses until they have melted completely. Check the seasoning; add salt and pepper as needed. Ladle into bowls and serve immediately garnished with the green onions.

CHICKEN CHILI CHOWDER

Chicken Chili Chowder image

One chilly April afternoon, I craved a hearty soup but had less than an hour to prepare a meal. I came up with this chowder that uses pantry ingredients, and everyone thought it hit the spot. -Jenna Rempe, Lincoln, NE

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 6 servings (2 quarts).

Number Of Ingredients 15

Ingredients

1 medium onion, chopped
2 teaspoons canola oil
5 medium red potatoes, cubed
1 can (14-1/2 ounces) chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup salsa verde
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups cubed cooked chicken breast
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (14-3/4 ounces) cream-style corn
Optiona: Shredded cheddar cheese and sour cream

Steps:

Saute onion in oil in a large saucepan until tender. Add potatoes, broth, soup, salsa and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in the chicken, beans and corn; heat through. If desired, serve with cheese and sour cream.

Nutrition Facts : Calories 330 calories, Fat 7g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 1209mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 7g fiber), Protein 22g protein.

EASY CHICKEN AND CORN CHOWDER

Easy Chicken and Corn Chowder image

This is a super easy chicken and corn chowder recipe that can be made quickly on the stove top or in a slow cooker.

Provided by Athyna

Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes

Time 1h10m

Yield 8

Number Of Ingredients 14

Ingredients

½ cup butter
1 small carrot, finely diced
1 stalk celery, diced
1 small onion, finely diced
1 clove garlic, minced
½ cup all-purpose flour
1 ½ cups white corn kernels
1 ½ cups yellow corn kernels
4 russet potatoes, diced
2 cooked rotisserie chicken breast halves, shredded
4 cups chicken stock, divided
2 ½ cups half-and-half
1 pinch nutmeg
salt and ground black pepper to taste

Steps:

Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.
Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.

Nutrition Facts : Calories 443.4 calories, Carbohydrate 49.9 g, Cholesterol 77.1 mg, Fat 22 g, Fiber 4 g, Protein 15.2 g, SaturatedFat 13.2 g, Sodium 489.3 mg, Sugar 3.1 g