Tex Mex Chicken Chowder Recipes

TEX-MEX CHEESY CHICKEN CHOWDER

This came highly recommended from one of my co-workers and, honestly, I was kind of skeptical because of a couple of the ingredients. I'm usually not interested in recipes that have convenience foods in them but I gave this one a shot and, boy, is it good! I'm still not thrilled with the Velveeta and would like to find an easy-melting cheese to replace it so if anyone trying this recipe can come up with something, I'm all ears! This makes up a big pot of thick, hearty chowder that would be perfect for a Super Bowl party, or any get-together with lots of guys and kids...it's just something that would appeal to that group, you know? You can easily adjust the heat by the type of salsa you use....I used a mild salsa and it was perfect for us. Oh, my co-worker's neighbor got this recipe from Midwest Living magazine.

Provided by Hey Jude

Categories Chowders

Time 40m

Yield 16 serving(s)

Number Of Ingredients 13

Tex-Mex Cheesy Chicken Chowder image

Steps:

In a 6-quart Dutch oven, cook and stir onion, celery and garlic in hot oil over medium heat for 5 minutes, or until onion is tender; add chicken and cook, stirring, for 2-3 minutes or till no longer pink; add broth and potatoes; bring to a boil, reduce heat and simmer, covered, for 12-15 minutes or till potatoes are tender, stirring occasionally.
In a medium bowl, dissolve gravy mix into milk; stir milk mixture into soup mixture; stir in cheese, salsa and green chilies, reduce heat to low; cook and stir till cheese is melted.
Serve with corn chips.

Ingredients

1 large onion, chopped
1 cup thinly sliced celery
2 cloves garlic, minced
1 tablespoon oil
1 1/2 lbs boneless skinless chicken breast halves, cut into bite size pieces (I used 3 breast halves, they were big)
2 (14 1/2 ounce) cans chicken broth
1 (32 ounce) package frozen hash brown potatoes (loose-pack diced)
1 (2 2/3 ounce) package country gravy mix
2 cups milk
1 (8 ounce) package processed cheese spread, cut into chunks (such as Velveeta)
1 (16 ounce) jar chunky salsa
1 (4 1/2 ounce) can diced green chilies
corn chips

MEXICAN CHICKEN CORN CHOWDER

I like to make this smooth, creamy soup when company comes to visit. Its zippy flavor is full of southwestern flair. My family enjoys dipping slices of homemade bread in this chowder to soak up every bite! -Susan Garoutte, Georgetown, Texas

Provided by Taste of Home

Categories Dinner Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

Mexican Chicken Corn Chowder image

Steps:

In a Dutch oven, brown chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Stir in the cream, cheese, corn, chiles and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato. If desired, top with cilantro and tortilla strips.

Nutrition Facts : Calories 368 calories, Fat 21g fat (13g saturated fat), Cholesterol 114mg cholesterol, Sodium 753mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 1g fiber), Protein 28g protein.

Ingredients

1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup chopped onion
3 tablespoons butter
1 to 2 garlic cloves, minced
1 cup hot water
2 teaspoons chicken bouillon granules
1/2 to 1 teaspoon ground cumin
2 cups half-and-half cream
2 cups shredded Monterey Jack cheese
1 can (14-3/4 ounces) cream-style corn
1 can (4 ounces) chopped green chiles, undrained
1/4 to 1 teaspoon hot pepper sauce
1 medium tomato, chopped
Optional: Minced fresh cilantro and fried tortilla strips

TEX-MEX CHICKEN CASSEROLE

This is a version of the famous King Ranch Chicken casserole. Careful, it packs a bit of heat!

Provided by thedailygourmet

Categories Meat and Poultry Recipes Chicken Baked and Roasted

Time 1h30m

Yield 8

Number Of Ingredients 13

Tex-Mex Chicken Casserole image

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a 9x13-inch baking dish. Spread corn chip crumbs over the bottom of the baking dish and press crumbs into place.
Melt butter in a large skillet over medium-high heat; cook and stir onion in melted butter until tender, 6 to 7 minutes.
Stir diced tomatoes, cream of chicken soup. cream of mushroom soup, green chiles, milk, sour cream, chili powder, and cumin in a large bowl. Add chicken and cooked onion; stir to combine. Pour mixture over corn chips and top with Cheddar cheese.
Bake in the preheated oven until bubbly and cheese is melted, 55 to 60 minutes. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 479.9 calories, Carbohydrate 31.1 g, Cholesterol 71.5 mg, Fat 29.5 g, Fiber 2.2 g, Protein 24.2 g, SaturatedFat 11.4 g, Sodium 1209.4 mg, Sugar 4.8 g

Ingredients

1 (10 ounce) bag nacho cheese-flavored corn chips (such as Doritos®), crushed
1 tablespoon butter
1 small onion, finely chopped
1 (14.5 ounce) can diced tomatoes
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can cream of mushroom soup
1 (4.5 ounce) can chopped green chiles
⅓ cup milk
2 tablespoons sour cream
1 teaspoon chili powder
1 teaspoon ground cumin
2 ½ cups chopped cooked chicken
1 (8 ounce) package shredded sharp Cheddar cheese

TEX-MEX CHICKEN AND CORN CHOWDER

This chowder is perfectly thick, creamy, and has a ton of flavor... without being too spicy. Very easy to make, it's definitely hearty enough to serve on its own as a meal, and your kitchen will smell wonderful for hours as a result.

Provided by michelle pitts

Categories Chowders

Time 50m

Number Of Ingredients 12

Tex-Mex Chicken and Corn Chowder image

Steps:

1. Melt butter in a Dutch oven over medium-high heat. Add chicken, onion, and garlic. Saute 10 minutes.
2. Stir in the next 7 ingredients. Cook over low heat; stirring often for 15 minutes.
3. Stir in cilantro and serve.

Ingredients

3 Tbsp butter
4 chicken breasts, cubed
1 bunch green onions, chopped
2 clove garlic, minced
2 c half and half
2 c shredded Monterey Jack cheese
2 can(s) cream corn (14.75 oz each)
1 can(s) chopped green chiles, drained (4 1/2 oz)
1/2 tsp hot sauce
1/4 tsp salt
1/4 tsp ground cumin
2 Tbsp chopped cilantro