Best 6 Tex Mex Chicken And Corn Chowder Recipes
Calling all Tex-Mex and chowder enthusiasts: this comforting chicken and corn chowder is the perfect fusion of both worlds. Bursting with zesty Tex-Mex flavors, this chowder features tender chunks of chicken, sweet corn, and a medley of vibrant spices swimming in a creamy, flavorful broth. The recipe offers two delectable variations to tantalize your taste buds. For a classic Tex-Mex experience, opt for the original recipe, which includes a delightful blend of chili powder, cumin, and cayenne pepper. If you crave a hint of smokiness, try the chipotle variation, where the addition of chipotle peppers infuses the chowder with a rich, smoky flavor. Both variations promise a hearty and satisfying meal that will warm you up on chilly days and leave you craving more.
Here are our top 6 tried and tested recipes!
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.
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.
MEXICAN CHICKEN CORN CHOWDER
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
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 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 CORN CHOWDER
Condensed cream of chicken soup mixed with milk serves as the base for this easy chowder thickened with corn, crumbled bacon and four cheeses.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Bring soup, milk, corn, chili powder and half the bacon in saucepan, stirring occasionally.
- Simmer on medium-low heat 5 min., stirring occasionally.
- Serve topped with cheese and remaining bacon.
Nutrition Facts : Calories 250, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 40 mg, Sodium 830 mg, Carbohydrate 20 g, Fiber 1 g, Sugar 6 g, Protein 13 g
TEX-MEX CHEESY CHICKEN CHOWDER
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
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.
Tips:
- For a smoky flavor, roast the corn on the cob before cutting it off the cob.
- Add a can of diced green chilies to the chowder for a spicy kick.
- Top the chowder with shredded cheese, sour cream, and chopped cilantro before serving.
- Serve the chowder with a side of cornbread or tortilla chips.
- For a creamier chowder, use half-and-half instead of milk.
- To make the chowder ahead of time, cook it according to the recipe and then let it cool completely. Store the chowder in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. When you're ready to serve, reheat the chowder over medium heat until warmed through.
Conclusion:
Tex-Mex Chicken and Corn Chowder is a delicious and easy-to-make soup that's perfect for a weeknight meal. It's packed with flavor from the chicken, corn, and spices, and it's sure to be a hit with the whole family. So next time you're looking for a quick and easy soup recipe, give Tex-Mex Chicken and Corn Chowder a try.
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