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

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Prep 45 min
Total 45 min
Servings 5

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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 Dec 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

tip 1
Fresh, frozen or drained canned corn kernels work well in this recipe.
tip 2
Top with cooked crumbled bacon for an extra boost of flavor.

Nutrition Information

310 Calories, 11g Total Fat, 22g Protein, 30g Total Carbohydrate, 4g Sugars

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

*Percent Daily Values are based on a 2,000 calorie diet.