Semi Homemade Mexican Corn Chowder | An explosion of flavors and super easy to make! That’s how I would describe this chowder. Perfect for using leftover roasted chicken or a rotisserie chicken from your grocery store deli. Warm your insides and bring Mexican flavors to your dinner table.
A soup for all seasons! Make this delicious soup when fresh corn on the cob is at it’s peak or freeze the corn for later. I didn’t have any fresh corn left in my freezer so I used canned. Canned corn is one of the few canned vegetables that keeps it’s texture and flavor. Save this recipe for Fiesta Time!
SOUP AND CHILI RECIPES WITH A SOUTHWEST FLARE
CHICKEN VERDE SOUP 2. MEXICAN CHICKEN SOUP WITH CILANTRO DUMPLINGS 3. SOUTHWEST SHRIMP STEW
Semi Homemade Mexican Corn Chowder
- 1 large chicken breast, roasted from the deli
- 3 medium red potatoes, cut diced
- 2 (14.5 ounce) cans cream style corn
- 1 (11 ounce) can sweet corn with red and green peppers, drained
- 1 (4 ounce) can diced green chili peppers
- 1 (15 ounce) can black beans, rinsed and drained
- 3 cups chicken broth or stock
- 1 tablespoon dried minced onion
- 1/4 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 teaspoons salt
- 1 bay leaf
- Take the chicken off the bone; shred into large pieces.
- In a large stock pot add the chicken, potatoes, cream style corn, sweet corn with red and green peppers, green chili peppers, black beans, chicken broth, minced onion, garlic powder, oregano, cumin, salt and bay leaf.
- Bring to a boil; turn down heat and simmer 30 to 40 minutes or until the flavors have combined.
- Discard the bay leaf before serving.