Mexican Chicken Corn Chowder

Mexican Chicken Corn Chowder is thick, creamy, and packed with bold flavors.
Naturally gluten free and perfect for toppings like chips and avocado, this cozy
soup is a delicious twist on taco night!

Servings: 6 servings

Author: Brianne @ Cupcakes & Kale Chips

Cook:
40 minutes

Total:
40 minutes

Course:

Dinner

Cuisine:

Southwestern

🧂 Ingredients

1 Tablespoon olive oil
1 medium onion,

chopped
6 cups frozen or fresh corn kernels,

divided
2 Tablespoons Taco Seasoning

or one packet Taco Seasoning (gluten free, if needed)
4 cups chicken broth or stock,

divided
2 cups chopped cooked chicken
14.5 ounce can fire-roasted tomatoes,

well-drained
Your favorite taco toppings, such as

sliced avocado, crushed tortilla chips, minced cilantro, and Greek yogurt or sour cream, if desired

Instructions

1 Heat 1 Tablespoon olive oil in a large, heavy saucepan over medium heat.
2 Add 1 medium onion, chopped, and saute for about 5 minutes, until translucent.
3 Add 6 cups frozen or fresh corn kernels, and 2 Tablespoons Taco Seasoning, and
saute for 4-5 minutes to start to soften the corn.
4 Add 4 cups chicken broth or stock, and cook about 15-20 minutes to soften the
corn.
5 Transfer the entire mixture to a blender or use an immersion blender and puree
until smooth.
6 Return the puree to the saucepan over medium-low heat, and add the remaining 4
cups chicken broth or stock, 6 cups frozen or fresh corn kernels, 2 cups chopped
cooked chicken, and drained 14.5 ounce can fire-roasted tomatoes,
7 Bring to a simmer and cook for another 10 minutes, or until heated through.
8 Serve with Your favorite taco toppings, such as avocado, tortilla chips, and
sour cream or Greek yogurt, if desired.

Mexican Chicken Corn Chowder

Course:

Cuisine:

🧂 Ingredients

Instructions

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