Mexican Corn Chicken Chowder
- 3tablespoons butter
- 2tablespoons olive oil
- ½ large onion, chopped
- 1 jalapeno, seeded, deveined, minced
- 1pound boneless skinless chicken breasts, chopped(uncooked)
- 2teaspoons ground cumin
- 1tsp EACH salt, chili powder
- 1/2tsp EACH smoked paprika, dried oregano
- 1 red bell pepper, chopped
- 1/4cup flour
- 4 garlic cloves, minced
- 4cups low sodium chicken broth, divided
- 2tablespoons cornstarch
- 214.75 oz. cans cream-style corn
- 115 oz. can corn, drained and rinsed
- 1 14 oz. can petite diced tomatoes, drained
- 14 oz. can mild diced green chilies
- 4oz. cream cheese, softened(I use 1/3 less fat)
- 8 oz. Mexican cheese blend or 1/2 cup each cheddar, Monterrey
- Hot sauce to taste
- sour cream(highly recommended)
- Tortilla chips
Melt butter in olive oil over medium high heat in a large Dutch oven/soup pot. Add chicken, onions, jalapenos and all seasonings and sauté for 3 minutes.
Add bell peppers, garlic, and flour. Cook, stirring constantly, for 2 minutes.
Turn heat to low and gradually stir in 3 cups chicken broth.
Whisk 2 tablespoons cornstarch with remaining 1 cup chicken broth and add to soup. Stir in creamed corn, whole corn, diced tomatoes, and green chilies. Bring to a boil then reduce to a simmer, uncovered, for 10 minutes, stirring occasionally.
Turn heat to low and stir in softened cream cheese and Mexican cheese. Continue to stir until completely melted.
Garnish individual servings with desired toppings.