Southwestern Soup (aka Mexican Chicken Corn Chowder)

Southwestern Soup (aka Mexican Chicken Corn Chowder)

3 reviews, 3.7 star(s). 100% would make again

Ready in 45 minutes

Even if you don't like soup, you'll love this delicious recipe.

"Me again. Been thinking. Make the soup with everything but the cream. Add at the end and bring to temp. Problem solved"

Ingredients

1.5 Lbs. Boneless Skinless Chicken Breasts; Cut into 1 in. pieces
1/2 C. Onion; Chopped
1 to 2 Cloves Garlic; Minced
3 Tbsp. Butter
1 C. Hot Water; (when using skim milk, leave water out)
2 Tsp. Chicken Bouillon Granules
1/2 to 1 Tsp. Cumin; Ground
2 C. Half and Half Cream; (Can use skim milk instead)
2 C. Monterey Jack Cheese; Shredded
1 Can (14.75 oz.) Cream-Style Corn
1 Can (4 oz.) Green Chilis; Chopped, Not Drained
1/4 to 1 Tsp. Hot Pepper Sauce
1 Medium Tomato; Chopped (If Desired)
Fresh Cilantro; Minced (If Desired)

Original recipe makes 8 Servings

Servings  

Preparation

Brown chicken, onion and garlic in butter until chicken is no longer pink.

Transfer the browned chicken mixture into the slow cooker. Add the water, bouillon, cumin, cream, corn, and chilies. Cook on low for 5-6 hours. Add the hot sauce and cheese about a half hour before serving.

Sprinkle with tomato and cilantro if desired.

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Actual Calorie Info (with full fat ingredients):

1 Serving (1 Cup) = 368 Calories

Verified by krissalas
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Devoured it!
achelian

Lunch anyone??
800883

Calories Per Serving: 1110 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

Add my review

Me again. Been thinking. Make the soup with everything but the cream. Add at the end and bring to temp. Problem solved
Baker14721 3y ago


I'm not a big soup person, but I love this recipe.
achelian 4y ago

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