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Mexican Chicken Chowder

Name: Mexican Chicken Chowder
Prep time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Mexican
Ingredients: 2 tablespoons butter, melted; 2 tablespoons Gold Medal™ all-purpose flour; 1 lb red potatoes, unpeeled, diced (3 cups); 1 cup Cascadian Farm™ premium organic frozen sweet corn (from a 10- or 16-oz package); 1/2 cup finely diced red bell pepper; 1 green onion, thinly sliced, whites only; 1 tablespoon seeded and finely chopped jalapeño chile; 2 boneless skinless chicken breasts, diced (14 oz); 1 package (1 oz) Old El Paso™ original taco seasoning mix; 1 container (32 oz) Progresso™ chicken broth; 1/4 cup heavy whipping cream; 2 tablespoons chopped fresh cilantro leaves

38 Ratings

38 Reviews

Kitchen Tested

Prep 45 min
Total 45 min
Servings 5

Fill up the freezer with this easy Mexican twist on chowder that comes together fast and heats up in a hurry.

By Tablespoon Kitchens

Updated December 5, 2017

Ingredients

2 tablespoons butter, melted
2 tablespoons Gold Medal™ all-purpose flour
1 lb red potatoes, unpeeled, diced (3 cups)
1 cup Cascadian Farm™ premium organic frozen sweet corn (from a 10- or 16-oz package)
1/2 cup finely diced red bell pepper
1 green onion, thinly sliced, whites only
1 tablespoon seeded and finely chopped jalapeño chile
2 boneless skinless chicken breasts, diced (14 oz)
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 container (32 oz) Progresso™ chicken broth
1/4 cup heavy whipping cream
2 tablespoons chopped fresh cilantro leaves

Steps

1

In medium bowl, mix butter and flour. Add potatoes, corn, bell pepper, green onion and jalapeño chile; stir. In another medium bowl, mix chicken and taco seasoning mix.
2

In 4-quart saucepan, mix broth, vegetable mixture and chicken mixture. Heat to simmering over high heat, stirring occasionally. Reduce heat to medium-low; cook uncovered 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center and potatoes are tender. Stir in whipping cream; return to simmering. Top with cilantro.
3

To freeze: In medium bowl, mix butter and flour. Add potatoes, corn, bell pepper, green onion and jalapeño chile; stir. Transfer to 1-quart resealable freezer plastic bag. In another 1-quart resealable freezer plastic bag, mix chicken and taco seasoning mix. Freeze up to 3 months. When ready to serve: In 4-quart saucepan, mix broth, frozen vegetable mixture and frozen chicken mixture. Heat to simmering over high heat, stirring occasionally to break up frozen mixtures. Reduce heat to medium-low; cook uncovered 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center and potatoes are tender. Stir in whipping cream; return to simmering. Top with cilantro.