Mexican Chicken Chowder
A hearty and flavorful Mexican chicken chowder with corn, green chilies, and cilantro, perfect for comforting lunches or family dinners with a spicy, creamy taste.
Ingredients
- 2 1/2 cups chopped cooked chicken ⓘ
- 11 oz. can whole kernel corn with sweet peppers, drained ⓘ
- 10 3/4 oz. can condensed cream of potato ⓘ
- 4 oz. can diced green chilies ⓘ
- 2 Tbsp. snipped fresh cilantro or freeze-dried (optional) ⓘ
- 1 1/4 oz. taco seasoning mix ⓘ
- 3 cups chicken broth ⓘ
- 8 oz. sour cream ⓘ
Instructions
- Put everything except the sour cream into a crock-pot.
- Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
- Stir about a cup of hot soup into the sour cream to temper it.
- Stir the sour cream mixture back into the soup.
- Let the soup set for 5 minutes before serving.
Tips & Substitutions
For a creamier texture, consider using a mix of full-fat and light sour cream. If you want to add more vegetables, diced bell peppers or zucchini can be great additions. To enhance the flavor, you can add a dash of lime juice or some additional spices. This recipe can also be adapted with leftover chicken from dishes like Mom'S Best Chicken for a quick meal.
Serving Suggestions
Serve the Mexican Chicken Chowder with a sprinkle of fresh cilantro and a dollop of extra sour cream on top. It pairs beautifully with tortilla chips or crusty bread for dipping. For a complete meal, consider serving it alongside a fresh salad or some spicy Mexican recipes like Layered Three Cheese Nachos.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the chowder on the stovetop over medium heat, stirring occasionally, until heated through. If it appears too thick, add a splash of chicken broth to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Chicken Chowder contains roughly 419 calories, with 22g protein, 71g carbohydrates, and 8g fat. It is an excellent source of vitamin C (368% of the Daily Value), iron (152% of the Daily Value), and potassium (68% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use raw chicken instead of cooked chicken?
Yes, you can use raw chicken, but you'll need to adjust the cooking time. Make sure to add it to the crock-pot with the other ingredients and cook on high for about 6 hours or low for 8-10 hours until fully cooked.
Is there a way to make this recipe spicier?
Absolutely! You can add more diced green chilies or a splash of hot sauce to increase the heat. Additionally, using a spicy taco seasoning mix can also enhance the flavor profile.
Can I freeze the chowder?
Yes, you can freeze the chowder, but it's best to do so without the sour cream. Store it in an airtight container for up to 3 months. When you're ready to eat, thaw it in the fridge overnight and reheat, then stir in the sour cream before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).