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