Mexican Chicken Corn Chowder

Creamy and comforting are two words that come to mind with a bowl of this soup. This is a soup that is very quick to fix when you come home from work on a cold winter day.  Something I really like to have on hand that makes it go even faster, is pre-cooked frozen chicken.  When I am home and have the time, I will throw a large package of chicken breasts on the bone into my crock pot.  I let them cook all day.  That evening, I dice the chicken into small pieces, bag it, and freeze.  By doing this, I can throw together any soup or casserole in a fraction of the time.  I prefer using the chicken on the bone because it will have more flavor than boneless skinless meat.  I let the leftover broth cool and then skim off the fat and use the broth for other recipes.  There’s a point from frugality there, too!


Mexican Chicken Corn Chowder


  • 3 tablespoons butter
  • 4 chicken breasts, cooked and shredded
  • 1 small onion, chopped
  • 2 garlic cloves
  • 2 cups half & half (or mixture of evaporated and skim milk)
  • 2 cups Monterey Jack cheese, shredded
  • 2 cans creamed corn
  • ¼ teaspoon salt
  • 1 teaspoon cumin
  • Dash of cayenne pepper to taste



Melt butter on medium-high heat.  Add onion and garlic.  Saute until onions are softened.  Stir in other ingredients.  Cook on low heat, stirring often for 15 minutes.