Mexican Cheesy Chicken Chowder Recipes

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CHEESY CHICKEN CHOWDER



Cheesy Chicken Chowder image

I like to serve this hearty chowder with garlic bread and a salad. It's a wonderful dish to prepare when company drops in. The rich, mild flavor and tender chicken and vegetables appeal even to children and picky eaters. -Hazel Fritchie, Palestine, Illinois

Provided by Taste of Home

Categories     Dinner     Lunch

Time 35m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

3 cups chicken broth
2 cups diced peeled potatoes
1 cup diced carrots
1 cup diced celery
1/2 cup diced onion
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup butter, cubed
1/3 cup all-purpose flour
2 cups whole milk
2 cups shredded cheddar cheese
2 cups diced cooked chicken

Steps:

  • In a 4-quart saucepan, bring chicken broth to a boil. Reduce heat; add the potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 12-15 minutes or until vegetables are tender., Meanwhile, melt butter in a medium saucepan; stir in flour until smooth. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese, stirring until melted; add to broth along with chicken. Cook and stir until heated through.

Nutrition Facts : Calories 322 calories, Fat 19g fat (12g saturated fat), Cholesterol 85mg cholesterol, Sodium 1100mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.

MEXICAN CHICKEN CORN CHOWDER



Mexican Chicken Corn Chowder image

I like to make this smooth, creamy soup when company comes to visit. Its zippy flavor is full of southwestern flair. My family enjoys dipping slices of homemade bread in this chowder to soak up every bite! -Susan Garoutte, Georgetown, Texas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup chopped onion
3 tablespoons butter
1 to 2 garlic cloves, minced
1 cup hot water
2 teaspoons chicken bouillon granules
1/2 to 1 teaspoon ground cumin
2 cups half-and-half cream
2 cups shredded Monterey Jack cheese
1 can (14-3/4 ounces) cream-style corn
1 can (4 ounces) chopped green chiles, undrained
1/4 to 1 teaspoon hot pepper sauce
1 medium tomato, chopped
Optional: Minced fresh cilantro and fried tortilla strips

Steps:

  • In a Dutch oven, brown chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Stir in the cream, cheese, corn, chiles and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato. If desired, top with cilantro and tortilla strips.

Nutrition Facts : Calories 368 calories, Fat 21g fat (13g saturated fat), Cholesterol 114mg cholesterol, Sodium 753mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 1g fiber), Protein 28g protein.

MEXICAN CHICKEN CORN CHOWDER



Mexican Chicken Corn Chowder image

Chowder with pizzazz!

Provided by Jeanne Jones

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Chicken Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 14

1 ½ pounds boneless skinless chicken breasts, cut into bite-size pieces
½ cup chopped onion
1 clove garlic, minced
3 tablespoons butter
2 cubes chicken bouillon
1 cup hot water
¾ teaspoon ground cumin
2 cups half-and-half cream
2 cups shredded Monterey Jack cheese
1 (14.75 ounce) can cream-style corn
1 (4 ounce) can diced green chiles
1 dash hot pepper sauce
1 tomato, chopped
¼ bunch fresh cilantro sprigs, for garnish

Steps:

  • In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
  • Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
  • Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.

Nutrition Facts : Calories 367.5 calories, Carbohydrate 15.1 g, Cholesterol 108.5 mg, Fat 21.3 g, Fiber 1.3 g, Protein 30 g, SaturatedFat 12.8 g, Sodium 868.3 mg, Sugar 3.3 g

CHEESY MEXICAN CHICKEN



Cheesy Mexican Chicken image

Make and share this Cheesy Mexican Chicken recipe from Food.com.

Provided by Kim127

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 teaspoon ground black pepper
1/4 teaspoon ground red pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
4 boneless skinless chicken breast halves
1 tablespoon butter or 1 tablespoon margarine
1 (4 1/2 ounce) can chopped green chilies
1 cup shredded monterey jack cheese
additional paprika (optional)

Steps:

  • Combine the black and red pepper, paprika and garlic powder.
  • Sprinkle evenly over chicken.
  • Melt butter in a large skillet over medium-high heat.
  • Add chicken and cook for 5-6 minutes on each side or until golden brown.
  • Remove from heat.
  • Top with chiles and cheese.
  • Cover and let stand 2-3 minutes or until cheese melts.
  • Sprinkle with additional paprika.
  • (optional).

Nutrition Facts : Calories 277.1, Fat 13, SaturatedFat 7.6, Cholesterol 101.2, Sodium 251.3, Carbohydrate 4, Fiber 0.8, Sugar 1.9, Protein 35

CHEESY CHICKEN CORN CHOWDER



Cheesy Chicken Corn Chowder image

This is from my parent's neighbor, Marsha Quist, with a few changes from my mom, and is one of my all-time favorite soups.

Provided by A dash of nut Meg

Categories     Chowders

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 chicken breast
1/4 cup onion, chopped
1/4 cup celery, chopped
1 cup potato, cubed (or more if desired)
1 (10 3/4 ounce) can cream of chicken soup
0.5 (10 3/4 ounce) can cream of celery soup
1 (15 ounce) can whole kernel corn (can use cream style corn)
1/2 cup half-and-half
2 tablespoons pimientos (optional)
1/4-1/2 lb cheese, grated

Steps:

  • In large saucepan, combine chicken breast, onion and celery with 1/2 cup water.
  • Bring to a boil and reduce heat.
  • Cover and simmer 15-20 minutes.
  • Remove chicken. When cool enough to handle, dice or shred the meat.
  • Return meat to broth.
  • Stir in remaining ingredients.
  • Cook, covered, for 10 minutes.

Nutrition Facts : Calories 414.4, Fat 21, SaturatedFat 9.3, Cholesterol 62.8, Sodium 1461.9, Carbohydrate 40.1, Fiber 3.5, Sugar 4.5, Protein 20.1

MEXICAN-INSPIRED CHICKEN AND GNOCCHI CORN CHOWDER



Mexican-Inspired Chicken and Gnocchi Corn Chowder image

This tasty recipe is a great spin on chicken and gnocchi soup, and so easily adaptable! Great served as-is with tortillas, or leave the gnocchi out entirely and serve with drop dumplings or over biscuits. Wonderful, deep flavor and a filling meal on a chilly night!

Provided by SunnyDaysNora

Time 55m

Yield 10

Number Of Ingredients 21

¼ cup butter
1 large yellow onion, thinly sliced
1 anaheim pepper, raw
1 tablespoon minced garlic
1 tablespoon chili powder
1 teaspoon ground black pepper
½ teaspoon salt
½ teaspoon red pepper flakes
½ teaspoon dried oregano
½ teaspoon ground cumin
¼ teaspoon ground paprika
¼ teaspoon ground thyme
⅓ cup all-purpose flour
3 cups chicken broth
2 cups half-and-half
¾ pound cubed, cooked chicken
1 ½ cups canned whole kernel corn, drained
1 large tomato, diced
2 large carrots, sliced
3 peppers dried red chile peppers, chopped
1 (16 ounce) package gnocchi

Steps:

  • Melt butter in a large skillet over medium heat. Add onion, Anaheim pepper, garlic, chili powder, black pepper, salt, red pepper flakes, oregano, cumin, paprika, and thyme. Cook, stirring occasionally, for 10 minutes.
  • Stir flour into the skillet until thoroughly combined; cook and stir until mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk in chicken broth and half-and-half, and bring to a simmer. Add chicken, corn, tomato, carrots, and dried chile peppers. Cook, stirring often, until heated through, about 5 minutes.
  • Add gnocchi and cook until it floats to the top, about 2 minutes.

Nutrition Facts : Calories 306.7 calories, Carbohydrate 23.3 g, Cholesterol 67 mg, Fat 18.4 g, Fiber 2.5 g, Protein 13.3 g, SaturatedFat 9.6 g, Sodium 668.7 mg, Sugar 3.3 g

CHEESY MEXICAN CHICKEN RECIPE



Cheesy Mexican Chicken Recipe image

Introduce south-of-the border flavors with this Cheesy Mexican Chicken Recipe. This spicy Mexican chicken recipe is a family favorite when served over rice.

Provided by My Food and Family

Categories     Cheese

Time 55m

Yield 6 servings

Number Of Ingredients 7

6 small boneless skinless chicken breasts (1-1/2 lb.), pounded to 1/4-inch thickness
1 can (10-3/4 oz.) condensed cream of chicken soup
1-1/2 cups KRAFT Shredded Mild Cheddar Cheese, divided
1/2 cup milk
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
1 cup corn chips
4-1/2 cups hot cooked long-grain white rice

Steps:

  • Heat oven to 375°F.
  • Place chicken in 13x9-inch baking dish sprayed with cooking spray.
  • Mix soup, 1 cup cheese, milk and seasoning mix until blended; spoon over chicken. Cover.
  • Bake 30 min. Top with chips and remaining cheese; bake, uncovered, 10 min. or until chicken is done (165ºF) and cheese is melted. Serve over rice.

Nutrition Facts : Calories 560, Fat 21 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 100 mg, Sodium 1010 mg, Carbohydrate 54 g, Fiber 2 g, Sugar 2 g, Protein 37 g

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