Soups & Stewscookingclassy5.0
Creamy Mexican Corn Chowder
A creamy, cheesy, veggie and chicken filled soup that's layered with Mexican flavors that are sure to satisfy! Recipe uses frozen corn so you can make this soup any day of the year but in the summer feel free to add in fresh. Just cook the fresh corn beforehand.
👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
📝 Preparation Steps
1
Melt butter in a large pot over medium heat. Add onions and bell pepper and saute until softened, about ⏱️ 10 minutes.
butter, (diced into 1 Tbsp pieces)5 Tbsp
2
Add garlic, saute ⏱️ 1 minute longer. Add in flour and saute ⏱️ 1 minute more.
garlic, (minced (1 1/2 Tbsp))4 cloves
3
While whisking pour in milk and chicken broth. Stir in tomatoes, corn, green chilies, cumin, chili powder and season with salt and pepper to taste.
4
Bring mixture to a light boil stirring frequently. Stir in black beans and warm through.
black beans, (drained and rinsed)1 (14.5 oz) can
5
Remove from heat. Stir in chicken, cheese and cilantro. Serve warm with avocado.
avocado, (diced)1
6
Recipe source: Cooking Classy
Nutrition Facts
calories
662 kcal
fat Content
30 g
serving Size
1 serving
fiber Content
12 g
sugar Content
12 g
sodium Content
625 mg
protein Content
35 g
cholesterol Content
116 mg
carbohydrate Content
58 g
saturated Fat Content
15 g
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