Best 6 Kittencals Spicy Mexican Chicken Corn Chowder Recipes

"Kittencals spicy mexican chicken corn chowder" is a delicious and flavorful dish that is perfect for a cold winter day. This chowder is packed with tender chicken, sweet corn, and a variety of spices that come together to create a unique and unforgettable flavor. If you are looking for a hearty and satisfying meal, then look no further than this kittencals spicy mexican chicken corn chowder!

Let's cook with our recipes!

KITTENCAL'S SPICY MEXICAN CHICKEN CORN CHOWDER

Kittencal's Spicy Mexican Chicken Corn Chowder image

Make this as spicy as desired by adjusting the jalapenos and Tabasco sauce, you can also add in crushed red chili flakes, I sometimes add in canned corn kernels

Provided by Kittencalrecipezazz

Categories Chowders

Time 50m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons butter
1 tablespoon oil
3 boneless skinless chicken breasts, cubed (can use more or less)
1 small onion, chopped
1 -2 jalapeno pepper, seeded and finely chopped
5 large garlic cloves, finely chopped (do not mince)
1 1/2 teaspoons cumin
1 cup chicken broth
2 cups half-and-half cream (can use half cream and milk)
2 cups shredded Mexican blend cheese (or 2 cups cheddar cheese)
1 (14 ounce) can cream-style corn
1 (4 ounce) can diced green chilies
1 (14 ounce) can diced tomatoes, drained or 1 large chopped tomato
seasoning salt & freshly ground black pepper (to taste, can use white salt)
Tabasco sauce (to taste)
shredded Mexican blend cheese, for sprinkling on top (or cheddar cheese)

Steps:

Heat butter and oil in a Dutch oven over medium.
Add in cubed chicken, onion and jalapeno peppers; cook stirring until chicken is no longer pink (adding in the garlic and cumin the last 2-3 minutes of cooking time).
Add in broth; bring to a boil over medium-high heat.
Reduce heat to low then stir in cream, shredded cheese, cream-style corn, green chilies and diced tomatoes; cook stirring until the cheese has melted and all ingredients are heated through (about 2-3 minutes).
Season with salt, pepper and Tabasco to taste.
Ladle into bowls then sprinkle with more shredded cheese.

CREAMY SPICY CORN CHOWDER WITH CHICKEN

Creamy Spicy Corn Chowder with Chicken image

Provided by Food Network

Categories main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 slices bacon, sliced in 1-inch strips
1 medium yellow onion, diced
1 jalapeno, seeded and diced
1 russet potato, diced
1 small red pepper, diced
3 cups frozen corn kernels, thawed
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh thyme leaves
2 cups milk
3 cups chicken broth
2 cups shredded rotisserie cooked chicken
Fresh cilantro leaves, for garnish
1 lime, cut into wedges

Steps:

In a large saucepot over medium heat cook bacon until crispy and all fat has rendered out. Remove with a slotted spoon to a paper towel lined plate. Drain off all but 1 tablespoon fat, add onion, jalapeno, potato, red pepper, corn, salt and pepper and saute for about 5 minutes. Add thyme.
In a blender, puree half the mixture and add back to the pan. Add milk, chicken broth, and chicken and let simmer for about 5 minutes.
Transfer to serving bowls. Garnish each bowl with cooked bacon, fresh cilantro and a lime wedge.

MEXICAN CHICKEN CORN CHOWDER

Mexican Chicken Corn Chowder image

Chowder with pizzazz!

Provided by Jeanne Jones

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 14

Ingredients

1 ½ pounds boneless skinless chicken breasts, cut into bite-size pieces
½ cup chopped onion
1 clove garlic, minced
3 tablespoons butter
2 cubes chicken bouillon
1 cup hot water
¾ teaspoon ground cumin
2 cups half-and-half cream
2 cups shredded Monterey Jack cheese
1 (14.75 ounce) can cream-style corn
1 (4 ounce) can diced green chiles
1 dash hot pepper sauce
1 tomato, chopped
¼ bunch fresh cilantro sprigs, for garnish

Steps:

In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.

Nutrition Facts : Calories 367.5 calories, Carbohydrate 15.1 g, Cholesterol 108.5 mg, Fat 21.3 g, Fiber 1.3 g, Protein 30 g, SaturatedFat 12.8 g, Sodium 868.3 mg, Sugar 3.3 g

MEXICAN CHICKEN CORN CHOWDER

Mexican Chicken Corn Chowder image

I like to make this smooth, creamy soup when company comes to visit. Its zippy flavor is full of southwestern flair. My family enjoys dipping slices of homemade bread in this chowder to soak up every bite! -Susan Garoutte, Georgetown, Texas

Provided by Taste of Home

Categories Dinner Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

Ingredients

1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup chopped onion
3 tablespoons butter
1 to 2 garlic cloves, minced
1 cup hot water
2 teaspoons chicken bouillon granules
1/2 to 1 teaspoon ground cumin
2 cups half-and-half cream
2 cups shredded Monterey Jack cheese
1 can (14-3/4 ounces) cream-style corn
1 can (4 ounces) chopped green chiles, undrained
1/4 to 1 teaspoon hot pepper sauce
1 medium tomato, chopped
Optional: Minced fresh cilantro and fried tortilla strips

Steps:

In a Dutch oven, brown chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Stir in the cream, cheese, corn, chiles and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato. If desired, top with cilantro and tortilla strips.

Nutrition Facts : Calories 368 calories, Fat 21g fat (13g saturated fat), Cholesterol 114mg cholesterol, Sodium 753mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 1g fiber), Protein 28g protein.

SPICY MEXICAN CORN CHOWDER

Spicy Mexican Corn Chowder image

Bring Mexican flavors to your dinner table with this spicy chowder that's made using potatoes, corn, bacon and Progresso™ chicken broth.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 5

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 1/2 cups chopped onions (2 medium)
4 medium poblano chiles, seeded, chopped
3 cloves garlic, finely chopped
1 jalapeño chile, finely chopped
4 1/2 cups Progresso™ chicken broth (from two 32-oz cartons)
2 large russet or Idaho baking potatoes, peeled, cut into 1/2-inch cubes
3 teaspoons ground ancho chile pepper
1 1/2 teaspoons salt
1 tablespoon Gold Medal™ all-purpose flour
2 tablespoons water
1 bag (12 oz) frozen corn, thawed
1 cup whipping cream
2 slices bacon, crisply cooked, crumbled, if desired
Chopped fresh cilantro, if desired

Steps:

In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions and poblano chiles in oil 5 to 7 minutes, stirring occasionally, until tender. Add garlic and jalapeño chile; cook and stir 1 minute. Stir in broth, potatoes, ancho chile pepper and salt. Heat to boiling; reduce heat to medium-low. Cover; cook 15 to 17 minutes or until potatoes are tender.
In small bowl, stir together flour and water with whisk. Stir flour mixture into potato mixture with whisk. Stir in corn and whipping cream. Heat to boiling; reduce heat. Cook uncovered 5 minutes or until thoroughly heated. Using potato masher, partially mash potatoes until chowder is slightly thickened. Top individual servings with bacon and cilantro.

Nutrition Facts : Calories 420, Carbohydrate 55 g, Fat 4, Fiber 5 g, Protein 8 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1500 mg

MEXICAN CHICKEN CORN CHOWDER

Mexican Chicken Corn Chowder image

Make and share this Mexican Chicken Corn Chowder recipe from Food.com.

Provided by Sweet Diva MJ

Categories Chowders

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup onion, chopped
1 -2 garlic clove, minced
3 tablespoons butter
2 chicken bouillon cubes
1 cup hot water
1/2-1 teaspoon ground cumin
2 cups half-and-half cream
2 cups monterey jack cheese, shredded
1 (14 3/4 ounce) can cream-style corn
1 (4 ounce) can green chilies, chopped & undrained
1/4-1 teaspoon hot pepper sauce
1 medium tomatoes, chopped
fresh cilantro, Minced (optional)

Steps:

In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink.
Dissolve the bouillon in hot water.
Add to pan along with cumin; bring to a boil.
Reduce heat; cover and simmer for 5 minutes.
Add the cream, cheese, corn, chilies and hot pepper sauce.
Cook and stir over low heat until the cheese is melted.
Stir in tomato.
Serve immediately; sprinkle with cilantro if desired.
Yield: 6-8 servings (2 quarts).

Tips:

Choose the right chicken. Boneless, skinless chicken breasts or thighs are great options for this chowder. If you use chicken breasts, be sure to cook them until they are cooked through but still tender. If you use chicken thighs, you can cook them until they are fall-off-the-bone tender.
Use fresh vegetables. Fresh vegetables will give your chowder the best flavor. If you can, use organic vegetables whenever possible.
Don't be afraid to experiment. This recipe is a great starting point, but you can feel free to experiment with different ingredients. For example, you could add different types of vegetables, such as bell peppers or zucchini. You could also add different spices, such as cumin or chili powder.
Serve with your favorite toppings. This chowder is delicious on its own, but it's even better when served with your favorite toppings. Some popular toppings include sour cream, shredded cheese, and chopped cilantro.

Conclusion:

This spicy Mexican chicken corn chowder is a delicious and easy-to-make meal that is perfect for a cold night. It's packed with flavor and is sure to please everyone at your table. So next time you're looking for a hearty and satisfying soup, give this recipe a try. You won't be disappointed!