Best 4 Tex Mex Cheesy Chicken Chowder Recipes
Indulge in the flavors of the Southwest with a hearty bowl of Tex-Mex Cheesy Chicken Chowder. This recipe combines the bold spices of Tex-Mex cuisine with the comforting warmth of a classic chowder. Tender chicken, roasted poblano peppers, and sweet corn are simmered in a rich and creamy tomato broth, infused with a blend of chili powder, cumin, and paprika. A generous helping of shredded cheese adds a gooey, melted texture, while a sprinkle of fresh cilantro and a dollop of sour cream provide the perfect finishing touches.
This article features three variations of the Tex-Mex Cheesy Chicken Chowder recipe, each offering a unique twist on the classic dish. The first recipe is a traditional version made with a creamy broth, while the second variation incorporates black beans and corn for a smoky, south-of-the-border flavor. The third recipe is a vegetarian delight, featuring roasted vegetables and a flavorful vegetable broth.
Whether you're craving a comforting meal on a chilly day or simply looking for a taste of Tex-Mex cuisine, this collection of recipes has something for everyone. Grab your ingredients and let's get cooking!
TEX-MEX CHICKEN CHOWDER
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
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
TEX-MEX CHICKEN AND CORN CHOWDER
This chowder is perfectly thick, creamy, and has a ton of flavor... without being too spicy. Very easy to make, it's definitely hearty enough to serve on its own as a meal, and your kitchen will smell wonderful for hours as a result.
Provided by michelle pitts
Categories Chowders
Time 50m
Number Of Ingredients 12
Steps:
- 1. Melt butter in a Dutch oven over medium-high heat. Add chicken, onion, and garlic. Saute 10 minutes.
- 2. Stir in the next 7 ingredients. Cook over low heat; stirring often for 15 minutes.
- 3. Stir in cilantro and serve.
CHEESY CHICKEN CHOWDER
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
Time 35m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
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
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
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
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.
Tips:
- Use a variety of cheeses. This will give your chowder a more complex and flavorful taste. Some good options include cheddar, Monterey Jack, and pepper Jack.
- Don't be afraid to add some spice. Tex-Mex cuisine is known for its bold flavors, so don't be afraid to add some chili powder, cumin, or cayenne pepper to your chowder.
- Use fresh ingredients whenever possible. This will give your chowder the best possible flavor. If you can't find fresh corn or tomatoes, you can use frozen or canned instead.
- Cook the chicken thoroughly. This is important for food safety. Cook the chicken until it reaches an internal temperature of 165 degrees Fahrenheit.
- Serve the chowder with your favorite toppings. Some good options include sour cream, salsa, guacamole, and shredded cheese.
Conclusion:
Tex-Mex cheesy chicken chowder is a delicious and easy-to-make soup that is perfect for a cold winter day. It is packed with flavor and is sure to be a hit with your family and friends. So next time you are looking for a quick and easy meal, give this chowder a try. You won't be disappointed!
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