Best Mexican Inspired Chicken And Gnocchi Corn Chowder Recipes

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

Ingredients

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

MEXICAN CHICKEN CORN CHOWDER

Mexican Chicken Corn Chowder image

Here is a tasty, quick to fix soup that is perfect for a cool evening. You can make it as spicy as you like by adjusting the amount of Tabasco. Don't forget to add the tomatoes at the end - they add an incredible depth of flavor to the soup!

Provided by miss gracie

Categories Chowders

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs boneless skinless chicken breasts
1/2 cup chopped onion
1 -2 clove garlic, minced
3 tablespoons butter
2 chicken bouillon cubes
1 cup hot water
1/2-1 teaspoon ground cumin
2 cups half-and-half
2 cups shredded monterey jack cheese
1 (16 ounce) can cream-style corn
1 (4 ounce) can chopped green chilies, undrained
1/4-1 teaspoon Tabasco sauce
1 medium tomatoes, chopped

Steps:

Cut chicken into bite-sized pieces.
In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
Dissolve the bouillon in hot water.
Add to pan along with the cumin; bring to a boil.
Reduce heat; cover and simmer for 5 minutes.
Add cream, cheese, corn, chilies, and Tabasco.
Cook and stir over low heat until the cheese is melted.
Stir in tomato.
Serve immediately; garnish with cilantro if desired.

Nutrition Facts : Calories 501.8, Fat 30, SaturatedFat 17.4, Cholesterol 151.4, Sodium 957, Carbohydrate 21.8, Fiber 1.7, Sugar 5.1, Protein 38.1

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

Ingredients

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.

MEXICAN CHICKEN-CORN CHOWDER

Mexican Chicken-Corn Chowder image

Make and share this Mexican Chicken-Corn Chowder recipe from Food.com.

Provided by ratherbeswimmin

Categories Chowders

Time 50m

Yield 2 quarts

Number Of Ingredients 12

Ingredients

3 tablespoons butter or 3 tablespoons margarine
4 boneless skinless chicken breast halves, cut into bite-size pieces
1 small onion, chopped
2 garlic cloves, minced
2 cups half-and-half cream
2 cups shredded monterey jack cheese
2 (15 ounce) cans cream-style corn
1 (4 1/2 ounce) can chopped green chilies, undrained
1/2 teaspoon hot sauce (I use Tabasco)
1/4-1/2 teaspoon salt
1 teaspoon cumin
2 tablespoons chopped fresh cilantro

Steps:

Melt butter in a Dutch oven over medium-high heat; add chicken, onion, and garlic, and saute 10 minutes.
Stir in next 7 ingredients; cook over low heat, stirring often, 15 minutes.
Stir in 2 tablespoons cilantro.