Best Creamy Southwest Chicken Veggie Chowder Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SOUTHWEST CHICKEN CORN CHOWDER



Southwest Chicken Corn Chowder image

"My family really enjoys this recipe. It's super fast, easy and filling. Even my little grandson like it!" The fat-free evaporated milk stands in beautifully for calorie-laden cream. Eileen Robitaille - Riverside, California

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 13

1 large onion, chopped
1 garlic clove, minced
1/2 teaspoon olive oil
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
2 cups cubed cooked chicken breast
1 can (4 ounces) chopped green chilies, drained
2 cans (14-3/4 ounces each) cream-style corn
1 can (12 ounces) fat-free evaporated milk
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
6 tablespoons shredded reduced-fat cheddar cheese
4-1/2 teaspoons chopped cilantro

Steps:

  • In a large nonstick saucepan, saute onion and garlic in oil until tender., Stir in the broth, soup, chicken and chilies until blended. Bring to a boil. Reduce heat; stir in the corn, milk, chili powder and cumin. Heat through (do not boil). Sprinkle each serving with cheese and cilantro.

Nutrition Facts : Calories 195 calories, Fat 3g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 673mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges

CREAMY SOUTHWEST CHICKEN AND CORN CHOWDER



Creamy Southwest Chicken and Corn Chowder image

Southwest flavors in an easy corn and potato chowder.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 10

1 bag (24 oz) frozen corn & butter sauce
1 bag (19 oz) Value Size frozen roasted potatoes with garlic & herb sauce
1 tablespoon vegetable oil
1 medium onion, chopped (1/2 cup)
1 cup Progresso™ chicken broth (from 32-oz carton)
2 cups shredded cooked chicken
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 can (12 oz) evaporated milk
Sour cream
Chopped green onions

Steps:

  • Cook frozen vegetables as directed on bags, using minimum cook time.
  • In 6-quart saucepan, heat oil over medium heat. Cook onion in oil until tender. Add remaining chowder ingredients including cooked vegetables with sauce. Heat just to boiling, stirring frequently. Reduce heat to low; simmer uncovered about 20 minutes or until vegetables are tender.
  • Serve hot with toppings.

Nutrition Facts : Calories 340, Carbohydrate 41 g, Cholesterol 50 mg, Fat 1, Fiber 1 g, Protein 23 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 13 g, TransFat 0 g

SOUTHWEST CHICKEN CORN CHOWDER



Southwest Chicken Corn Chowder image

Delicious and creamy southwest chicken corn chowder made with beautiful summer veggies like sweet corn and fresh peppers. This easy chicken corn chowder recipe is filled with savory southwest flavors and spices and packs plenty of protein. Add your favorite toppings for the perfect end-of-summer dinner!

Provided by Monique Volz of AmbitiousKitchen.com

Categories     Dairy Free     Dinner     Gluten Free     Lunch

Time 55m

Number Of Ingredients 31

For the chicken:
1 tablespoon olive oil
1 pound boneless skinless chicken thighs, diced into bite sized pieces
Freshly ground salt and pepper
For the corn chowder:
1 medium white onion, chopped
3 garlic cloves, minced
1 poblano pepper, seeded and diced (can also use 1 seeded jalapeno)
1 red bell pepper, diced
4 cups diced yukon gold potatoes
5 cups fresh sweet corn off the cob (can also use frozen)
1 teaspoons cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
½ teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon oregano
Optional: ¼ teaspoon cayenne (only if you like a little heat)
2 cups milk of choice (I used unsweetened almond milk, but dairy milk or coconut milk would also work)
2 cups low sodium chicken broth
⅓ cup plain greek yogurt (or sour cream)
1 teaspoon salt, plus more to taste
Freshly ground black pepper
1 (15 ounce) can black beans, rinsed and drained
Juice from ½ lime
To garnish:
Shredded sharp cheddar cheese
Scallions
1/2 cup fresh diced cilantro
Diced avocado
Tortilla chips

Steps:

  • In a large soup pot over medium-high heat add the olive oil and diced chicken, season with salt and pepper and cook until cooked through until chicken is no longer pink, about 5-7 minutes. Once chicken is done cooking, transfer to a bowl or plate and set aside.
  • In the same pot, reduce heat to medium and add in onion, garlic, poblano, red bell pepper, potatoes and corn and saute for 6-8 minutes or until potatoes start to soften a bit.
  • Next stir in spices and cook for 30 seconds to release their flavors and aromas, then slowly stir in the milk, broth and yogurt (or sour cream), scraping up any bits from the bottom of the pan as you stir. Season with salt and pepper. Reduce the heat to medium low and gently simmer for 10-15 minutes uncovered or until the potatoes are tender and can easily be pierced with a fork.
  • To give a creamy texture, blend approximately half of the soup (BE CAREFUL WHILE DOING THIS!) then return to the pot. Stir to incorporate and then taste and adjust seasonings -- adding in more salt and pepper if necessary. You can blend more if you like a creamier soup, but I love a little texture. Finally stir in the chicken, black beans and lime juice.
  • To serve, garnish with shredded cheese, scallions, cilantro, avocado and a swirl of sour cream (if not vegan). Makes 6 servings.

Nutrition Facts : ServingSize 1 serving (without toppings), Calories 406 kcal, Fat 9.7 g, SaturatedFat 2.1 g, Carbohydrate 56.1 g, Sugar 11 g, Protein 28.6 g, Fiber 10.9 g

CREAMY SOUTHWEST CHICKEN VEGGIE CHOWDER



Creamy Southwest Chicken Veggie Chowder image

This chowder is rich and creamy and full of veggies. It will definitely warm you up on a cold day.

Provided by Dawn Whitted @dawn01

Categories     Chowders

Number Of Ingredients 16

2 1/2 cup(s) chicken, precooked & shredded
4 tablespoon(s) butter, unsalted
1 large yellow onion, diced
3 large celery stalks, chopped
2 large carrots, peeled & shredded
1 large parsnip, peeled & shredded
2 cup(s) zucchini, shredded
3 tablespoon(s) flour
4 cup(s) chicken broth, low salt
3 medium potatoes, peeled & diced
1 can(s) rotel, mild
1 can(s) creamed corn
1 can(s) green beans, french cut
1 - bay leaf
2 pinch(es) dried thyme
1 can(s) evaporated milk *optional*

Steps:

  • Add 3-4 chicken breasts to a large stock pot. Cover chicken with cold water and add 1T salt. Bring to a boil and reduce to a simmer for approximately 20-25 minutes to cook chicken through. Remove chicken from stock pot let cool enough to handle then remove skin & bones. Shred chicken or cut into bite size pieces and set aside. You may also use any precooked chicken you have leftover.
  • In another large stock pot melt butter and saute onion & celery until opaque. Add carrot, parsnip & zucchini. Stir in flour and cook off for 2-3 minutes.
  • Slowly stir in chicken stock and add potatoes, creamed corn, rotel, cream of chicken soup, bay leaf & dried thyme. Simmer for 20-25 minutes until potatoes are softened.
  • Shut heat off and ladel about 1/2 of the soup into a large mixing bowl (reserving for texture).
  • Using an emersion blender cream together the remaining soup in the pot until very smooth. (you can also use a regular blender or food processor) just be very careful it will be hot!
  • Once creamed together you may add 1 can evaporated milk and return the reserved soup back to the pot. *The evaporated milk is purely optional*
  • Add the drained green beans and stir gently bringing back to a very slight simmer then serve. If the chowder is too thick you can add water or broth to thin it down a bit.
  • I like to serve with crusty bread or garlic breadsticks.

PRISCILLA'S VEGETABLE CHOWDER



Priscilla's Vegetable Chowder image

This is the perfect soup to warm up with on a cold fall or winter day. Serve it in a bread bowl to make it extra special. -Rhodes Bake-N-Serv, Jenna Jackson, Salt Lake City, Utah

Provided by Taste of Home

Categories     Dinner     Lunch

Time 55m

Yield 12 servings (3 quarts).

Number Of Ingredients 14

3 cups diced peeled potatoes
2-1/2 cups broccoli florets
1 cup chopped onion
1 cup grated carrots
2 celery ribs, diced
4 teaspoons chicken bouillon granules
3 cups water
3/4 cup butter, cubed
3/4 cup all-purpose flour
4 cups whole milk
1 teaspoon salt
1/4 teaspoon pepper
1 cup cubed fully cooked ham
1 cup shredded cheddar cheese

Steps:

  • In a Dutch oven, combine the potatoes, broccoli, onion, carrots, celery, bouillon and water; simmer for 20 minutes or until vegetables are tender. , In a large saucepan, melt butter; stir in flour. Cook and stir over medium heat for 2 minutes. Whisk in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to vegetable mixture with the ham; simmer 10 minutes or until heated through. Stir in cheese just until melted.

Nutrition Facts : Calories 281 calories, Fat 18g fat (11g saturated fat), Cholesterol 58mg cholesterol, Sodium 853mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein.

Related Topics