Tex Mex Chicken Corn Chowder

We all really love this chowder: it is delicious, quick to whip up, usually I have all the ingredients on hand and the leftovers taste even better. I am always here for the leftovers.

I use cooked chicken in mine, but if you want to use fresh chicken breasts, you can. You’ll just add them at the beginning while you are sautéing the potatoes.

I use our homemade salsa, herbs, broth and our home canned corn but if you are using store-bought, it is very forgiving for flavour.

We all need a little forgiveness sometimes at suppertime, don’t we ?

Love Jenn xx

Tex Mex Chicken Corn Chowder

A delicious hearty quick supper with loads of flavour

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Cook Time 30 minutes mins

Servings: 8

Course: Soup

Ingredients Method

Ingredients

  

• 2 tbsp olive oil or avocado oil
• 3 cups cooked chopped chicken
• 4 large potatoes, peeled and diced
• 2 tbsp dried oregano
• 1 Tbsp chili powder *this is mild. add More if you like it spicy
• 1 tsp cumin
• 5 cups Chicken broth
• 2 cups medium salsa
• 3 cups canned or frozen corn
• 2 cups sour cream, divided
• dried chives for garnish

Method

 

1. Heat oil in a large dutch oven. Toss in diced potatoes, half the oregano, chilli powder, cumin. Stir often until potatoes are lightly browned.
2. Add the cooked chicken, salsa and the broth and bring to a boil. Simmer for 15 minutes.
   
3. Add oregano, and corn. Simmer for 3 minutes longer until potatoes are tender.
4. Remove from heat. Stir in 1 cup of sour cream.
5. To serve garnish with sour cream, and dried chives.