30 Minute Mexican Chicken Corn Chowder (lightened up)
    6-8 servings
    6-8 servings
    30 Minute LIGHTENED UP Mexican Chicken Corn Chowder is one of my family's favorite soups ever! Its cheesy, creamy (without any heavy cream!), comforting and the layers of flavors are out of this world!
    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)
    • 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
    • 2teaspoons ground cumin
    • 1tsp EACH salt, chili powder
    • 1/2tsp EACH smoked paprika, dried oregano
    • 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
    Garnish (optional)
    • cheese
    • cilantro
    • Avocados
    • Tomatoes
    • Tortilla chips
    1. Melt butter in olive oil over medium high heat in a large Dutch oven/soup pot. Add chicken, onions and jalapenos and sauté for 3 minutes.
    2. Add bell peppers, garlic, and flour. Cook, stirring constantly, for 2 minutes.
    3. Turn heat to low and gradually stir in 3 cups chicken broth.
    4. Whisk 2 tablespoons cornstarch with remaining 1 cup chicken broth and add to soup. Stir in creamed corn, whole corn, diced tomatoes, green chilies and all seasonings/spices. Bring to a boil then reduce to a simmer, uncovered, for 10 minutes, stirring occasionally.
    5. Turn heat to low and stir in softened cream cheese and Mexican cheese. Continue to stir until completely melted.
    6. Garnish individual servings with desired toppings.