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Quick & Easy Southwestern Corn Chowder made in one pot and in about 30 minutes! Comforting, filling and delicious!
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Southwestern Corn Chowder

Quick & Easy Southwestern Corn Chowder made in one pot and in about 30 minutes!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main
Servings: 6 -8 servings
Author: Jenn

Ingredients

  • 2 Tbsp. olive oil
  • 2 lbs. boneless skinless chicken breasts, diced
  • 1 onion diced
  • 2 cloves garlic minced
  • 2 cups chicken broth 1 can
  • 1 tsp. cumin
  • salt & pepper to taste
  • 2 cups evaporated skim milk or heavy cream
  • 1 can Mexican style corn
  • 1 7-oz can chopped green chilies
  • Monterey Jack cheese shredded
  • tomato diced
  • avocado diced
  • cilantro chopped
  • tortilla chips crushed

Instructions

  • In a large saucepan, over medium-high heat, warm olive oil. Add chicken pieces and lightly cook. Add in onion and garlic and cook until onion is opaque.
  • Pour in chicken broth, cumin and salt and pepper. Bring to a boil, then reduce heat, cover and simmer for 5 minutes.
  • Add in evaporated milk, corn and chilies. Cook and stir over low heat until thoroughly heated.
  • Serve in bowls with cheese, tomato, avocado, cilantro and chips sprinkled over the top. Enjoy!