Texmexchickencornchowder Recipes

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MEXICAN CHICKEN CORN CHOWDER



Mexican Chicken Corn Chowder image

Mexican Chicken Corn Chowder is creamy, cheesy and so easy to make! It has just enough of a kick to it and the flavor is incredible. This will be one of the best chowders that you will eat!

Provided by Alyssa Rivers

Categories     Appetizer     Dinner     Main Course     Side Dish     Soup

Time 25m

Number Of Ingredients 14

1 tablespoon butter
1 small onion (chopped)
1 jalapeno pepper (seeded and finely chopped)
3 garlic cloves (minced)
1 1/2 teaspoons cumin
1 cup chicken broth
2 cups half and half cream
2 cups shredded Mexican blend cheese (or 2 cups cheddar cheese)
1 (14 ounce can) cream-style corn
1 (4 ounce) can diced green chilies
1 (14 ounce) can diced tomatoes, drained
2 cups chicken (chopped and cooked, I used rotisserie)
salt and pepper to taste
Tabasco sauce (if desired for more of a kick)

Steps:

  • In a large pot or dutch oven add the butter and melt over medium high heat. Add onion, jalapeño, and garlic. Cook for 1-2 minutes until tender. Add the cumin. Add the broth and bring to a boil.
  • Reduce the heat to low and add in the cream, shredded cheese, cream- style corm, green chilis, diced tomatoes, and chicken. Cook until the cheese has melted and all ingredients are heated through.
  • Season with salt, pepper, tabasco sauce, and top with favorite toppings.

Nutrition Facts : Calories 306 kcal, Carbohydrate 7 g, Protein 15 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 84 mg, Sodium 467 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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.

TEX-MEX CHICKEN AND CORN SOUP



Tex-Mex Chicken and Corn Soup image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 ears corn, shucked
2 tablespoons extra-virgin olive oil
1 large poblano chile pepper, stemmed and seeded, thinly sliced
1 onion, thinly sliced
Kosher salt and freshly ground pepper
1 teaspoon chili powder
4 cups low-sodium chicken broth
1 10-ounce can diced tomatoes with green chiles
1 15-ounce can hominy, drained and rinsed
4 cups shredded rotisserie chicken (about 12 ounces)
1 1/2 cups crushed tortilla chips
2 scallions, thinly sliced

Steps:

  • Cut the corn kernels off the cobs and transfer to a small bowl. Run the back of your knife down the cobs to scrape any corn milk into the bowl (it will help thicken the soup). Set aside.
  • Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the poblano, onion, 1/4 teaspoon salt and a few grinds of pepper; cook, stirring, until the vegetables are browned in spots, about 6 minutes. Add the corn kernels and their milk. Stir in the chili powder and cook until toasted, about 1 minute. Stir in the chicken broth, 3 cups water, the tomatoes, hominy, chicken, 1/4 teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then lower the heat and simmer, uncovered, until the broth is slightly reduced and the vegetables are tender, about 5 minutes. Season with salt and pepper.
  • Ladle the soup into bowls. Top with the chips and scallions.

Nutrition Facts : Calories 470, Fat 24 grams, SaturatedFat 5 grams, Cholesterol 42 milligrams, Sodium 1316 milligrams, Carbohydrate 57 grams, Fiber 7 grams, Protein 26 grams, Sugar 11 grams

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

TEX-MEX CHICKEN CASSEROLE



Tex-Mex Chicken Casserole image

This is a version of the famous King Ranch Chicken casserole. Careful, it packs a bit of heat!

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h30m

Yield 8

Number Of Ingredients 13

1 (10 ounce) bag nacho cheese-flavored corn chips (such as Doritos®), crushed
1 tablespoon butter
1 small onion, finely chopped
1 (14.5 ounce) can diced tomatoes
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can cream of mushroom soup
1 (4.5 ounce) can chopped green chiles
⅓ cup milk
2 tablespoons sour cream
1 teaspoon chili powder
1 teaspoon ground cumin
2 ½ cups chopped cooked chicken
1 (8 ounce) package shredded sharp Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Lightly grease a 9x13-inch baking dish. Spread corn chip crumbs over the bottom of the baking dish and press crumbs into place.
  • Melt butter in a large skillet over medium-high heat; cook and stir onion in melted butter until tender, 6 to 7 minutes.
  • Stir diced tomatoes, cream of chicken soup. cream of mushroom soup, green chiles, milk, sour cream, chili powder, and cumin in a large bowl. Add chicken and cooked onion; stir to combine. Pour mixture over corn chips and top with Cheddar cheese.
  • Bake in the preheated oven until bubbly and cheese is melted, 55 to 60 minutes. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 479.9 calories, Carbohydrate 31.1 g, Cholesterol 71.5 mg, Fat 29.5 g, Fiber 2.2 g, Protein 24.2 g, SaturatedFat 11.4 g, Sodium 1209.4 mg, Sugar 4.8 g

TEX-MEX CHICKEN & CORN CHOWDER



Tex-Mex Chicken & Corn Chowder image

Time 35m

Number Of Ingredients 12

1 tbsp canola oil 15 mL
2 boneless skinless chicken breasts, cubed
2 yellow-fleshed potatoes (about 1 lb./450 g), peeled and diced into 1/4-in. (5 mm) pieces
2 tbsp fresh oregano leaves, chopped, divided 30 mL
1 tbsp chili powder 15 mL
1 tsp ground cumin 5 mL
2 1/2 cups reduced-sodium chicken broth 625 mL
1 cup medium chunky salsa 250 mL
1 1/2 cups frozen corn kernels 375 mL
1 cup sour cream, divided 250 mL
1/2 cup chopped green onion, divided 125 mL
1 lime, cut into 4 wedges 0

Steps:

  • Heat oil in a large saucepan set over medium-high heat. Add chicken, potatoes, half the oregano, chili powder and cumin. Cook, stirring often, for 5 min. or until lightly browned.
  • Add the broth and salsa. Bring to a boil; cover and simmer 15 min. Stir in corn and remaining oregano and simmer about 2 to 3 min. longer or until potatoes are tender.
  • Remove from heat and cool 2 min. before stirring in 3/4 cup (175 mL) sour cream and all but 1 tbsp (15 mL) green onion. Divide among 4 bowls and garnish with remaining sour cream and green onion. Serve with lime wedges.

Nutrition Facts : Calories 380, Fat 15, SaturatedFat 6, Carbohydrate 33, Protein 30, Cholesterol 75, Fiber 6, Sodium 740

TEX-MEX CHEESY CHICKEN CHOWDER



Tex-Mex Cheesy Chicken Chowder image

This came highly recommended from one of my co-workers and, honestly, I was kind of skeptical because of a couple of the ingredients. I'm usually not interested in recipes that have convenience foods in them but I gave this one a shot and, boy, is it good! I'm still not thrilled with the Velveeta and would like to find an easy-melting cheese to replace it so if anyone trying this recipe can come up with something, I'm all ears! This makes up a big pot of thick, hearty chowder that would be perfect for a Super Bowl party, or any get-together with lots of guys and kids...it's just something that would appeal to that group, you know? You can easily adjust the heat by the type of salsa you use....I used a mild salsa and it was perfect for us. Oh, my co-worker's neighbor got this recipe from Midwest Living magazine.

Provided by Hey Jude

Categories     Chowders

Time 40m

Yield 16 serving(s)

Number Of Ingredients 13

1 large onion, chopped
1 cup thinly sliced celery
2 cloves garlic, minced
1 tablespoon oil
1 1/2 lbs boneless skinless chicken breast halves, cut into bite size pieces (I used 3 breast halves, they were big)
2 (14 1/2 ounce) cans chicken broth
1 (32 ounce) package frozen hash brown potatoes (loose-pack diced)
1 (2 2/3 ounce) package country gravy mix
2 cups milk
1 (8 ounce) package processed cheese spread, cut into chunks (such as Velveeta)
1 (16 ounce) jar chunky salsa
1 (4 1/2 ounce) can diced green chilies
corn chips

Steps:

  • In a 6-quart Dutch oven, cook and stir onion, celery and garlic in hot oil over medium heat for 5 minutes, or until onion is tender; add chicken and cook, stirring, for 2-3 minutes or till no longer pink; add broth and potatoes; bring to a boil, reduce heat and simmer, covered, for 12-15 minutes or till potatoes are tender, stirring occasionally.
  • In a medium bowl, dissolve gravy mix into milk; stir milk mixture into soup mixture; stir in cheese, salsa and green chilies, reduce heat to low; cook and stir till cheese is melted.
  • Serve with corn chips.

TEX-MEX CHICKEN CHOWDER



Tex-Mex Chicken Chowder image

Want to know why this chicken chowder is Tex-Mex? Because of corn, chicken, salsa and Queso Blanco VELVEETA. That's why.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 8 servings, about 1 cup each

Number Of Ingredients 7

1 can (10-3/4 oz.) condensed cream of potato soup
2 cups milk
6 green onions, sliced, divided
2 cups chopped cooked chicken
2 cups frozen corn, thawed
1 g TACO BELL® Thick & Chunky Salsa
1/4 lb. (4 oz.) Queso Blanco VELVEETA, cut into 1/2-inch cubes

Steps:

  • Mix milk and soup in large saucepan until blended.
  • Reserve 1/4 cup green onions for later use. Add remaining green onions and all remaining ingredients to mixture in saucepan; stir. Bring to boil. Simmer on medium-low heat 10 to 15 min. or until VELVEETA is completely melted and soup is heated through, stirring occasionally.
  • Serve topped with the reserved green onions.

Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 45 mg, Sodium 690 mg, Carbohydrate 21 g, Fiber 2 g, Sugar 7 g, Protein 17 g

MARY'S TEX MEX CORN CHOWDER



Mary's Tex Mex Corn Chowder image

Since I moved to Germany, my only homesickness has been for US food, especially Mexican dishes & New England fare. I adapted this recipe from a basic corn chowder recipe and it came out really well. The heat is a good level - kick, but not enough to make it inedible for my German guests. :)

Provided by Schnecke

Categories     Chowders

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 16

3 tablespoons olive oil
1 teaspoon marjoram
1/2 teaspoon oregano
1/2 teaspoon chili powder
1/4 teaspoon ground black pepper
2 garlic cloves, crushed
3 bell peppers, chopped
500 ml boiling water
2 teaspoons vegetable stock powder
2 tablespoons sherry wine
8 medium potatoes, cubed
1 red chili pepper, diced
4 -5 canned jalapenos, diced
4 (320 g) cans corn
750 ml whole milk
500 ml cream

Steps:

  • Chop peppers.
  • Add to large pot with marjoram, chili powder, oregano, black pepper and garlic. Cook over medium heat, until peppers are softened.
  • Mix vegetable stock powder & water in a mixing cup.
  • Add broth, sherry, potatoes, and hot peppers to pot. Cover and increase heat. Liquid should not quite cover the potatoes. If it does, allow to cook a bit longer to reduce the amount of liquid.
  • Cook, stirring occasionally, until potatoes are cooked through, about 15 minutes.
  • Reduce heat to medium low. Add corn. Cook another 10 minutes. (This step allows the soup to cool a bit and stop boiling before you add the milk products).
  • Add milk and cream. Simmer briskly 15 minutes, stirring often. Do not allow to boil!
  • Serve with a savory/salty bread to balance the sweetness & heat of the soup.

CHICKEN AND CORN CHOWDER WITH THYME



Chicken and Corn Chowder with Thyme image

Categories     Soup/Stew     Chicken     Herb     Poultry     Kid-Friendly     Quick & Easy     Corn     Summer     Thyme     Bon Appétit     Small Plates

Yield 2 Servings; can be doubled

Number Of Ingredients 8

3 slices bacon, chopped
1 medium onion, chopped
1 14 1/2-ounce can low-salt chicken broth
1 10-to 12-ounce russet potato, peeled, cut into 1/2-inch pieces
2 cups corn kernels, fresh or frozen (about one 10-ounce package frozen)
6 to 8 ounces skinless boneless chicken thighs, cut into 1/2-inch pieces (about 1 cup)
2 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried
1 cup half and half

Steps:

  • Cook bacon in heavy large saucepan over medium-high heat until brown and crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels and drain. Discard all but 2 tablespoons drippings from pan. Add onion; sauté until beginning to soften, about 3 minutes. Add broth and potato. Cover pan; simmer 5 minutes. Add corn, chicken and thyme. Partially cover pan; simmer until chicken is cooked through and vegetables are tender, about 8 minutes. Add half and half and bring to simmer, about 2 minutes. Season chowder to taste with salt and pepper. Ladle into bowls. Sprinkle with cooked bacon and serve.

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From lecremedelacrumb.com


TEX-MEX CHICKEN CHOWDER - FROM THE ALDER GROVE
Tex-Mex Chicken Chowder Updated version of a slower cooker Tex-Mex Chicken Chowder recipe. Haybox Cooking 1 c chopped onions1 c thinly slices celery2 cloves garlic crushed or finely chopped1 tbsp oil1.5 lb chicken, boneless, cut into cubes32 oz chicken broth1 pkg country gravy mix16 oz chunky salsa32 oz frozen hash brown potatoes4 oz green chilies, chopped, jar8 oz …
From fromthealdergrove.net


MEXICAN CHICKEN CORN CHOWDER RECIPE - RECIPES.NET
2022-03-23 In a large pot or dutch oven, add the butter and melt over medium high heat. Add the onion, jalapeño, and garlic. Cook for 1 to 2 minutes until tender.
From recipes.net


THE BEST CHICKEN CORN CHOWDER - EVERYDAY READING
2020-09-23 Instructions. In a large pot or dutch oven, heat the olive oil over medium heat, then add the carrots, celery, zucchini and onion and cook until softened, about 10 minutes, stirring occasionally. Add in the jalapeño and garlic, stirring until fragrant, about 1 minute. Sprinkle the flour over the vegetables and stir until the flour coats all ...
From everyday-reading.com


INCREDIBLE 'TEX-MEX CHICKEN CHOWDER' RECIPE (FROM AN OLD
249 votes, 37 comments. 2.8m members in the slowcooking community. r/Slowcooking is a food-related subreddit for sharing ideas, recipes or pictures … Press J to jump to the feed. Press question mark to learn the rest of the keyboard shortcuts. Search within r/slowcooking. r/slowcooking. Log In Sign Up. User account menu. Found the internet! 249. INCREDIBLE …
From reddit.com


TEXAS CHICKEN CHOWDER - THE PIONEER WOMAN
2020-03-02 Directions. In a large Dutch oven or stockpot, heat olive oil until shimmering. Add chopped onion and cook until softened, about 8–10 minutes. Stir in butter and green chiles. Once butter has melted, add flour plus the salt and spices. Stir constantly until flour is absorbed and spices are fragrant, about 2 minutes. Add chicken broth and ...
From thepioneerwoman.com


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