CHICKEN CHEESE CHOWDER RECIPES

Name: Mexican Chicken Corn Chowder
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings (2 quarts).
Cuisine: North America, Mexican
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

MEXICAN CHICKEN CORN CHOWDER RECIPE: HOW TO MAKE IT

Mexican Chicken Corn Chowder Recipe: How to Make It 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

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

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, FatContent 21g fat (13g saturated fat), CholesterolContent 114mg cholesterol, SodiumContent 753mg sodium, CarbohydrateContent 14g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 28g protein.

CREAM CHEESE CHICKEN SOUP RECIPE: HOW TO MAKE IT

Cream Cheese Chicken Soup Recipe: How to Make It image

After tasting a similar soup in a restaurant, I went home and cooked up my own version. It's so soothing on a winter evening served with crusty French bread. For a change of pace, try substituting ham or turkey for the chicken. —Kathleen Rappleye, Mesa, Arizona

Provided by Taste of Home

Categories Dinner Lunch

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 small onion, chopped
1 tablespoon butter
3 cups chicken broth
3 medium carrots, cut into 1/4-inch slices
2 medium potatoes, peeled and cubed
2 cups cubed cooked chicken
2 tablespoons minced fresh parsley
Salt and pepper to taste
1/4 cup all-purpose flour
1 cup 2% milk
1 package (8 ounces) cream cheese, cubed

Steps:

In a large saucepan, saute onion in butter. Add the broth, carrots and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Add the chicken, parsley, salt and pepper; heat through., Combine flour and milk until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cream cheese; cook and stir until melted.

Nutrition Facts : Calories 272 calories, FatContent 15g fat (8g saturated fat), CholesterolContent 70mg cholesterol, SodiumContent 504mg sodium, CarbohydrateContent 18g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 16g protein.

More about "chicken cheese chowder recipes"

CREAM CHEESE CHICKEN SOUP RECIPE: HOW TO MAKE IT

After tasting a similar soup in a restaurant, I went home and cooked up my own version. It's so soothing on a winter evening served with crusty French bread. For a change of pace, try substituting ham or turkey for the chicken. —Kathleen Rappleye, Mesa, Arizona
From tasteofhome.com
Reviews 4.9
Total Time 30 minutes
Category Dinner, Lunch
Calories 272 calories per serving

In a large saucepan, saute onion in butter. Add the broth, carrots and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Add the chicken, parsley, salt and pepper; heat through., Combine flour and milk until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cream cheese; cook and stir until melted.

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