Mexican Corn Chowder

Ingredients:

• 2 cups cooked chicken, diced or shredded 

• 1 onion, diced 

• 1 poblano pepper, diced 

• 1 tsp paprika 

• 1 tsp minced garlic

• 2 tsp cumin

• 1 tsp garlic powder

• 1 tsp onion powder

• 1- 14oz can cream style corn 

• 1- 14oz can corn, drained 

• 1- 14oz can petite diced tomatoes 

• 1- 10oz can rotel 

• 1 cup heavy cream 

• 6 cups chicken broth

• 2 cups Cheddar cheese plus more for topping

• 1 tbsp butter

• Salt & pepper to taste

• Hot sauce, for topping 

• Avocado, for topping

• Cilantro, for topping

Preparation:

• Heat large pot on medium high heat, add butter. 

• Add onion, poblano pepper and garlic, cook for 1-2 mins.

• Add rotel & diced tomatoes 

• Add seasonings, cream style corn & corn. Stir to mix.

• Add chicken broth, Stir. 

• Bring to a boil then add diced chicken and heavy cream.

• Let soup simmer on low for 20 mins then turn off. 

• Add cheeses, stir to incorporate *make sure all cheese is melted.

• Serve in bowl with added toppings

• ENJOY! 

Tips:

• If you don’t have petite tomatoes, regular diced tomatoes are fine or you can even use 2 extra cans of rotel instead. 

• Try shredded Colby jack or Pepper Jack for added spice. 

• If you don't have poblano pepper, any pepper would do.