Easy Soup Recipe: This Tex Mex Chicken Chowder is simple to make and tastes delicious. It’s filled with spicy chicken, vegetables, and lots of cheese.
This past Saturday was cloudy and cold, making it the perfect day for a delicious bowl of hearty soup. Since the boys like Tex Mex recipes, I thought I would throw together a few of those ingredients to make sort of Tex Mex soup. It was really easy to make and the boys loved it. I started with a couple of boneless chicken breasts and added a few vegetables. Then I let everything simmer a while on the stove.
If you’re looking to spice up your regular chicken soup recipe, then give this one a try. With all those vegetables, it makes quite a hearty chowder, so we have enough for leftovers the next day, too. Here’s how I like to make mine.
Easy Soup Recipe: Tex Mex Chicken Chowder
Ingredients
1 1/2 lbs. boneless skinless chicken breasts, cut in bite-size pieces
1 medium onion, chopped
3 Tablespoons butter
1 garlic clove, minced
1 cup chicken broth
1/2 teaspoon ground cumin
2 cups evaporated milk
1 package frozen white creamed corn, thawed
1 can whole kernel corn, drained
1 can white beans, drained
1 can Rotel, drained
2 cups shredded Monterey Jack cheese
Directions
In a Dutch oven, brown the chicken and onion in butter until chicken is no longer pink.
Add garlic and cook for another minute. Then add the chicken broth and cumin. Bring to a boil.
Reduce heat and let simmer for about 5 minutes.
Stir in the rest of the ingredients and cook over low heat until the cheese is melted. Enjoy!
This Tex Mex Chicken Chowder is easy and delicious! Click To Tweet
Other Recipes You May Enjoy
- 1 1/2 lbs. boneless skinless chicken breasts, cut in bite-size pieces
- 1 medium onion, chopped
- 3 Tablespoons butter
- 1 garlic clove, minced
- 1 cup chicken broth
- 1/2 teaspoon ground cumin
- 2 cups evaporated milk
- 1 package frozen white creamed corn, thawed
- 1 can whole kernel corn, drained
- 1 can white beans, drained
- 1 can Rotel, drained
- 2 cups shredded Monterey Jack cheese
- In a Dutch oven, brown the chicken and onion in butter until chicken is no longer pink.
- Add garlic and cook for another minute. Then add the chicken broth and cumin. Bring to a boil.
- Reduce heat and let simmer for about 5 minutes.
- Stir in the rest of the ingredients and cook over low heat until the cheese is melted. Enjoy!