Mexican Chicken Corn Chowder

This is what I like to call a meal-in-a-bowl!  This Mexican chicken corn chowder has everything you need to fill you up: protein, veggies, beans and cheese plus all the fixin’s you could ever want to go on top of the soup.This is a riff on my mom’s version of this recipe, which I believe came from one of her old Taste of Home cookbooks.  She’s been making it for about as long as I can remember; it’s seen us through many an Iowa Hawkeye football tailgate, parties, weeknight dinners and reheated lunches.  She likes to de-fatify it, but it’s against my principles to give you a lower-fat version when there are delicious, full-fat ingredients available.  Just know that she’s made it for a long time with fat-free half-and-half and left out the cheese in the soup (still served on the side), with good results!

For some reason, I don’t classify this chowder as “soup-weather food”, meaning I don’t relegate it to fall and winter only.  It screams fresh, summery and cooling to me…perhaps because it has corn and tomatoes, or because I put copious amounts of sour cream on top.  I say eat what sounds good whenever it sounds good so if that means we’re making soup in June, then let’s do it!

Mexican Chicken Corn Chowder

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• Author: Amanda
• Yield: Yield: 6 to 8 servings

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Description

An easy and filling recipe for Mexican chicken corn chowder!  Complete with beans, vegetables, chicken and cheese, this is a meal-in-a-bowl!

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Ingredients

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• 3 pounds bone-in, skin-on chicken breasts (about 4 large)
• Olive oil, as needed
• Kosher salt and freshly ground black pepper
• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• 1 cup hot water
• 2 tablespoons Better than Bouillon Chicken Base
• 1 cup whole milk
• 1 cup heavy cream
• 1 can (16 ounces) cream-style corn, undrained
• 1 can (4 ounces) chopped green chiles, undrained
• 1 can (16 ounces) fire-roasted diced tomatoes, undrained
• 2 cups (8 ounces) Monterey Jack cheese, shredded
• 1/2 cup (2 ounces) sharp cheddar cheese, shredded
• 1 can (16 ounces) corn kernels, drained
• 1 can (16 ounces) black beans, drained
• 1/2 to 1 teaspoon hot sauce, to taste
• Fresh cilantro, to serve
• Sour cream, to serve
• Chopped green onions, to serve
• Pico de gallo, to serve

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Instructions

1. Preheat the oven to 400°.  Place the chicken breasts on a large baking sheet.  Drizzle with olive oil and season generously with salt and pepper.  Roast for 35 to 40 minutes, until the chicken is cooked through.  Let rest until cool enough to shred.  Once cooled, shred the chicken into bite-sized pieces.
2. Preheat a large heavy-bottomed Dutch oven over medium heat.  Add the butter; once melted, the onion, and a sprinkle of salt, stirring to combine.  Sauté the onion for 5 to 6 minutes, until softened and translucent.  Add the garlic and cumin and sauté for until fragrant, 1 minute more.
3. Add the hot water, Better than Bouillon, whole milk, heavy cream, cream-style corn, green chiles and diced tomatoes, stirring to combine.  Bring to a simmer.  Once simmering, reduce the heat to medium-low.  Reserve about 1/2 cup (2 ounces) of cheese for topping the soup at serving and slowly add the remaining cheese, stirring until melted.  Add the drained corn kernels and black beans, and shredded chicken, again stirring to combine.  Season to taste with hot sauce, salt and pepper.  Bring the soup to a simmer again.
4. Serve hot, with fresh cilantro, sour cream, green onions, cheese, and pico de gallo.

• Category: Soups & Stews, Chicken