Tempt My Tummy Tuesday… Mexican Chicken Corn Chowder

by Lisa on January 25, 2010

I am glad you are joining us for Tempt My Tummy Tuesday, this week. I co- host with my sister, Lana. Please be polite and follow the rules of a blog carnival, mentioning TMTT and linking back to this post from your blog post. Thanks.

I originally posted this recipe in January, 2009. Because we have had so many new friends join us, this past year at TMTT, I thought I would share it again. I have been craving this Mexican chicken corn chowder and plan to cook some up for us tonight. We truly love it! I hope you will, as well.


This recipe comes from a friend, at my church. Don’t we love our church cookbooks? I sure do! This soup is easy to make and full of Southwest flavor. Yum!

  • 4 chicken breasts, (skinless and boneless)
  • 3 Tbsp butter
  • 1 small onion, chopped
  • 1 1/2 tsp. minced garlic
  • 2 cups half & half
  • 2 cups Monterrey jack (or Cheddar/Jack) cheese, shredded
  • 2 (14 oz) cans cream style corn
  • 1 (4 oz) can chopped green chilies
  • 1/2 tsp. Tabasco
  • 1/4 tsp. salt
  • 1 tsp. cumin
  • 2 Tbsp fresh cilantro, chopped,

Cut chicken breasts into bite-size pieces. Melt butter in large soup pot (or Dutch oven) over medium high heat; add chicken, onion, and garlic. Saute for 10 minutes. Stir in half & half, cheese, cream corn, green chilies (don’t drained), Tabasco, salt, and cumin. Cook over low heat, stirring often, for 15 minutes. Stir in cilantro and serve. (Makes 2 quarts)
(Another option, top with some fresh pico de gallo, instead of just cilantro.)

Lucky for me, I have all of these ingredients in my pantry and fridge. I am going to make it tonight!

So, what food are you craving today?
(Picture from iStockphoto.com.)

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