Southwest Chicken Corn Chowder Recipe
Who wants a meal that is full of flavor? This Southwest Chicken Corn Chowder Recipe is perfect for any occasion and any meal where you what a restaurant style dish. Whether you are craving a fantastic bowl of soup or want some classic comfort food, you are going to want to make this recipe.
Southwest Chicken Corn Chowder Recipe
This Southwest Chicken Corn Chowder is super easy to follow along with. The ingredients in this recipe will be a perfect blend of flavors and will come out tasting amazing. This chowder recipe is a great choice to eat during a cold night or any meal where you want to have a simple and delicious meal. Be sure to write this one down for the books!
- Bacon- You want to your bacon to be crispy and chopped.
- Celery- Prepare your celery by dicing.
- Onion- Prepare your onions by chopping.
- Cloves garlic- Finely chop your garlic cloves.
- Chicken breast- You will want your chicken to be boneless and skinless and cut into bite sized pieces.
- Chile powder- This will be added for taste.
- Cumin- This will be additional spice for flavoring.
- Chicken broth- This will be used in your veggies to become tender.
- Carrots- You will want to dice fresh carrots.
- Green chilies- Prepare your chilis by dicing them.
- Jalapeno- This will be added to make the meal spicy.
- Roasted red peppers- You will want them diced and you can roast your own peppers.
- Black beans- Black beans bring in the Southwest flavors.
- Corn- You can use canned or frozen corn.
- Cilantro- You will want fresh cilantro and diced and use about 2-3 large sprigs.
- Potatoes- You want to use red potatoes for this recipe and have them diced.
- Half and half- This will be used to lighten the chowder and make it creamy.
- Corn starch- This will be used as a thickening agent.
- Sour cream- This will add a more creamy consistency.
- Mexican cheese mixture- You will want it to be shredded or you can use cheddar cheese.
How to Make this Southwest Chicken Corn Chowder Recipe
You want to fry your bacon until it is crispy. Use paper towels to drain excess grease and then crumble. You don’t want to throw away the grease.
You will then add your onions, celery, and garlic to the grease and sauté them until they become tender.
Then, add in the chicken, cumin, and chili powder. Sauté the chicken until it is cooked completely.
You will then add half of the broth and the remaining vegetables. Mix and let them simmer until they are tender and the cooked down.
Add the rest of the broth and bring to a low boil.
Add in the corn starch, half and half and combine. Boil until it begins to thicken. Add milk and several tablespoons of cornstarch, if you desire a thicker soup. Take off the heat and mix in the sour cream.
Add the cheese and mix in, then top with the bacon and serve with more sour cream.
Add more cheese, cilantro and hot sauce for zest.
Can I Make This with Rotisserie Chicken?
This Southwest Chicken Chowder calls for boneless and skinless chicken. However, if you choose to use a different type of chicken such as Rotisserie Chicken, you can. The recipe will come out the same result and taste delicious.
What Toppings Go on This Soup?
You can add more cheese or add sour cream to the top of this soup. If you want to give it a bit more of a bit you can add hot sauce or buffalo sauce. You can also add green onions or even olives to this soup.
More Chowder and Soup Recipes
- Tex Mex Chicken Chowder Recipe
- Beer Cheese Soup with Garlic Cheese Toast
- Instant Pot Broccoli Cheddar Soup – Low Carb
- Chicken Corn Chowder Recipe
- Philly Cheesesteak Soup in a Bread Bowl
Southwest Chicken Corn Chowder
- 8 oz bacon fried crispy and chopped
- 1 c celery diced
- ½ c onion chopped
- 2 cloves garlic chopped fine
- 3 lb boneless skinless chicken breast cut into bite-size pieces
- 1 tsp chile powder
- ½ tsp cumin
- 128 oz chicken broth
- 1 c carrots diced
- 8 oz. diced green chilies I used 2-4 oz. cans
- 1 lg jalapeno diced
- 1 c roasted red peppers diced
- 2 c black beans
- 4 c corn canned or frozen
- ¾ c fresh cilantro diced about 2-3 large sprigs
- 3 c red potatoes diced
- 2 c half and half
- 3 tbsp corn starch
- 1 c sour cream
- 2 c Mexican cheese mixture shredded or cheddar cheese
- Fry bacon until crispy. Drain bacon on a paper towel and crumble. Do not discard grease.
- Add the onion, celery and garlic to the bacon grease and saute until tender.
- Add chicken, cumin and chili powder to the pan and saute until chicken is cooked through.
- Add half of the chicken broth and the remainder of the vegetables. Stir and simmer till vegetables are tender and soup is cooked down.
- Add the remainder of the chicken stock. Bring to a low boil.
- Stir corn starch into the half and half and add to the soup, stirring to combine. Continue the low boil until soup is thickened. If you desire a thicker soup, you can add another ½ to 1 cup of milk with several more tablespoons of corn starch stirred in. Remove from heat. Stir in sour cream.
- Stir in the cheese. Top with the crumbled bacon. Serve with a dollop of sour cream. Add more cheese, cilantro and a dash of hot sauce for more zest.