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Mexican Chicken Chowder

Mexican Chicken Chowder
  • 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.
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.

Expert Tips

  • Fresh, frozen or drained canned corn kernels work well in this recipe.
  • Top with cooked crumbled bacon for an extra boost of flavor.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
6g
30%
Trans Fat
0g
Cholesterol
75mg
25%
Sodium
1110mg
46%
Potassium
670mg
19%
Total Carbohydrate
30g
10%
Dietary Fiber
3g
14%
Sugars
4g
Protein
22g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
25%
25%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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