This 30 Minute LIGHTENED UP Mexican Chicken Corn Chowder is destined to become one of your favorite soups ever! Its cheesy, creamy (without any heavy cream!), comforting and the layers of flavors are out of this world – and all made in one pot!
This Mexican Corn Chowder is mostly “dump and run” but tastes like it’s been simmering for hours! And you will love my tips and tricks for lightening up this soup – almost as much as you will love the creamy, fiestalicious slurpfulls. Almost.
Before I get into this soup, I just have to say you are the most amazing readers in the world. Without me saying a word, I received several emails from strangers (strangers in the sense that we have never met/spoken yet foodie friends at the same time) saying they were praying for me this week. I actually had surgery this week but none of these readers knew (so sorry if it takes me a little longer to respond to your comments 🙂 ). Your emails, prayers and words of encouragement were so incredibly thoughtful, helpful, generous and selfless. Please never underestimate the power you have to lift another with your small acts of kindness or encouraging words. THANK YOU!
Now onto this AH-mazing soup. I have a lot of soups in my Recipe Index, and I love them all, but this Mexican Chicken Corn Chowder is definitely in my top 5. I craved this soup until every last drop was gone. And then some. I think you will crave it too.
This One Pot Mexican Corn Chicken Chowder, comes together incredibly quickly and the majority of “making” this soup is simply dumping in cans and spices. Your taste buds will be blown away at the punch of flavor from so little effort and they definitely won’t believe this soup is lightened up! We are able to achieve such a creamy skinny soup by not only making a roux but by the extra body added from the cans of creamed corn. Using canned creamed corn is actually a trick I use in my Skinny Buffalo Chicken Mac and Cheese (amazing) and its natural creaminess is life changing as a secret ingredient. In this Mexican Chicken Corn Chowder its not so secret, but you get the idea.
To make this Mexican Chicken Corn Chowder, simply saute your onion, jalapeno and chicken breasts in some olive oil/butter. Add your bell peppers, garlic, and flour and cook for two minutes then its dumping time! Add your chicken broth, 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. Finally, stir in your Mexican cheese and reduced fat cream cheese until wonderfully smooth and creamy.
Then, if you heart desires, pile on the toppings of cheese, avocado, cilantro, tomatoes, etc. but honestly, I don’t think this soup needs a thing There are a lot of soups that I say the toppings make the soup, but I didn’t use any toppings on my hearty bowls of Mexican Chicken Chowder. The soup itself is already packed with texture and flavor that its perfection all on its own. But then again, you an never go wrong with a little extra cheese and chips 🙂 .
And you definitely can never go wrong with a heaping bowl of comforting, creamy, cheesy 30 Minute Mexican Chicken Corn Chowder! or two…or three…
Want to try this 30 Minute Mexican Chicken Corn Chowder (lightened up)
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