Mexican Chicken Corn Chowder
Servings 4
Ingredients
- 1 1/2 tbsps Mazola Corn Oil
- 1 medium yellow onion chopped
- 1 medium red bell pepper chopped
- 3 cloves garlic minced
- 4 cups low sodium chicken broth
- 1 14.5 oz can fire roasted diced tomatoes undrained
- 3 cups fresh or frozen corn kernels
- 1 7 oz can green chiles drained
- 1 1/2 tsp ground cumin
- 1/2 tbsp chili powder
- 2 tbsps cornstarch
- 1 1/2 cups milk whole milk or reduced fat milk will work
- 2 cups cooked chicken breast or rotisserie chicken diced
- Salt and pepper to taste
- 1/4 cup chopped cilantro for garnish
Instructions
- Heat oil in large pot over medium heat. Add onions and peppers and saute until softened, about 5 minutes. Add garlic and saute for 1 minute longer.
- Add chicken broth, tomatoes, corn, green chiles, cumin, chili powder and bring it to a boil. Meanwhile, in a large mixing cup, whisk together cornstarch and milk. Once the soup is boiling, whisk in the cornstarch and milk mixture and stir frequently until the soup is thickened. Simmer for 15 minutes.
- Stir in diced chicken and cook until it is warm through. Season the soup with salt and pepper to taste and garnish with cilantro.
Notes
*Don't drain the green chiles if you prefer the soup to have more heat. If you want the soup to be thicker, you can increase the amount of cornstarch, but leave the amount of milk as is (be sure to mix well before adding to the broth mixture).
