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Mexican Chicken and Street Corn Chowder delights your taste buds!


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  • Author: Sophie
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

A delicious and creamy Mexican Chicken and Street Corn Chowder that delights your taste buds with a blend of spices and fresh ingredients.


Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups chicken broth
  • 2 cups cooked, shredded chicken
  • 1 can (15 ounces) sweet corn, drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup diced tomatoes (canned or fresh)
  • 1 cup heavy cream
  • 1/2 cup fresh cilantro, chopped
  • Salt and pepper to taste
  • Juice of 1 lime
  • 1 avocado, diced (for garnish)
  • 1/2 cup crumbled queso fresco (for garnish)

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
  2. Add the red bell pepper, cumin, chili powder, smoked paprika, and cayenne pepper (if using). Cook for another 3-4 minutes, stirring occasionally.
  3. Pour in the chicken broth and bring to a simmer. Add the shredded chicken, sweet corn, black beans, and diced tomatoes. Stir well and let the chowder simmer for about 15 minutes.
  4. Reduce the heat to low and stir in the heavy cream. Allow the chowder to heat through for another 5 minutes, but do not let it boil.
  5. Stir in the chopped cilantro, lime juice, and season with salt and pepper to taste.
  6. Serve hot, garnished with diced avocado and crumbled queso fresco.

Notes

  • For a spicier chowder, add diced jalapeños or a splash of hot sauce.
  • Substitute the chicken with cooked shrimp or tofu for a different protein option.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 bowl
  • Calories: 350
  • Sugar: 5g
  • Sodium: 800mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 6g
  • Protein: 24g
  • Cholesterol: 70mg