SOUTHWEST CHICKEN CORN CHOWDER RECIPES

Name: Southwest Chicken Corn Chowder
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 9 servings (2-1/4 quarts).
Cuisine: North America, Mexican
Ingredients: 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

SOUTHWEST CHICKEN CORN CHOWDER RECIPE: HOW TO MAKE IT

Southwest Chicken Corn Chowder Recipe: How to Make It 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

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

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

Number Of Ingredients 13

Ingredients

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, FatContent 3g fat (1g saturated fat), CholesterolContent 32mg cholesterol, SodiumContent 673mg sodium, CarbohydrateContent 27g carbohydrate (9g sugars, FiberContent 2g fiber), ProteinContent 16g protein. Diabetic Exchanges 2 starch

SOUTHWESTERN CHICKEN CORN CHOWDER RECIPE - FOOD.COM

Southwestern Chicken Corn Chowder Recipe - Food.com image

Mild green chiles, chili powder, and cilantro give a Southwest flavor to chicken corn chowder. Don't be discouraged by the list of ingredients. This chowder goes together in no time. The mild green chiles are not spicy at all, so don't hesitate if you can't handle spicy foods. If you do like it spicy, just add hot sauce to taste or spicier chiles.

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
1/2 large sweet onion, peeled and chopped into large dice
4 cups chicken broth
2 red potatoes, peeled and cut into 1-inch pieces
1/2 teaspoon oregano
1/2 teaspoon poultry seasoning
1/2 teaspoon chili powder
2 teaspoons salt
2 teaspoons fresh ground pepper
2 (16 ounce) cans whole kernel corn
1 (16 ounce) can creamed corn
1 (4 ounce) can green chilies, drained
2 (8 ounce) chicken breasts, cut into 1 inch pieces
1 cup heavy cream
2 cups cheddar cheese
10 -15 drops hot sauce
1 tablespoon cilantro

Steps:

In a large Dutch oven or stock pot, saute the sweet onions in butter or olive oil until they begin to turn translucent and fragrant.
Add the chicken broth, potatoes, oregano, poultry seasoning, chili powder, salt, and freshly ground pepper to taste. Bring to a low boil and simmer about ten minutes, until potatoes are just barely tender. Add the corn and simmer until corn is heated through.
Remove about 1-1/2 cups of the chowder and puree in a blender or food processor. Return puree to the chowder and add green chiles and chicken. Simmer about 5 minutes to cook chicken. Add cream and shredded cheese. Stir until incorporated and cheese has melted. Gently stir in hot sauce and cilantro.
Serve in bread bowls with additional shredded cheese and cilantro for garnish.
Yield: about 6 servings.

Nutrition Facts : Calories 717.7, FatContent 39.5, SaturatedFatContent 20, CholesterolContent 142.3, SodiumContent 2348.5, CarbohydrateContent 61.4, FiberContent 6.1, SugarContent 9.4, ProteinContent 36.7

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