30 Minute Mexican Chicken Corn Chowder (lightened up)
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!
Servings 6 -8 servings
Ingredients
Mexican Corn Chicken Chowder
- 3 tablespoons butter
- 2 tablespoons olive oil
- ½ large onion, chopped
- 1 jalapeno, seeded, deveined, minced
- 1 pound boneless skinless chicken breasts, chopped (uncooked)
- 2 teaspoons ground cumin
- 1 tsp EACH salt, chili powder
- 1/2 tsp EACH smoked paprika, dried oregano
- 1 red bell pepper, chopped
- 1/4 cup flour
- 4 garlic cloves, minced
- 4 cups low sodium chicken broth, divided
- 2 tablespoons cornstarch
- 2 14.75 oz. cans cream-style corn
- 1 15 oz. can corn, drained and rinsed
- 1 14 oz. can petite diced tomatoes, drained
- 1 4 oz. can mild diced green chilies
- 4 oz. 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)
- sour cream (highly recommended)
- cheese
- cilantro
- Avocados
- Tomatoes
- Tortilla chips
Instructions
- 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.