Get ready to dive into a creamy, cheesy Mexican-inspired comfort food that will make your taste buds dance! This Mexican Cheesy Chicken Chowder is not just another soup - it's a flavor explosion that combines the rich, hearty goodness of tender shredded chicken, sweet corn, and black beans in a luxuriously creamy broth. Perfect for those chilly evenings or when you're craving something truly satisfying, this chowder promises to be the star of your dinner table and leave everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 lb chicken breast, cooked and shredded
- 1 can corn, drained
- 1 can black beans, drained and rinsed
- 1 onion, chopped
- 2 cups chicken broth
- 1 cup heavy cream
- 2 cups shredded cheese
- 1 tsp cumin
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Prepare all ingredients by cooking chicken breast thoroughly. Shred the chicken using two forks into bite-sized pieces and set aside.
- In a large heavy-bottomed pot, sauté chopped onions over medium heat until they become translucent and slightly golden, approximately 4-5 minutes.
- Add drained corn and black beans to the pot, stirring to combine with the onions. Cook for an additional 2-3 minutes to warm the vegetables.
- Pour in chicken broth and heavy cream, stirring to create a smooth base for the chowder. Bring the mixture to a gentle simmer.
- Sprinkle cumin, salt, and pepper into the pot. Stir well to distribute the spices evenly throughout the liquid.
- Add the shredded chicken to the pot, stirring to incorporate and allow the chicken to heat through completely.
- Gradually add shredded cheese, stirring constantly to help the cheese melt smoothly without clumping.
- Reduce heat to low and let the chowder simmer for 10-15 minutes, allowing flavors to meld together and the soup to thicken slightly.
- Taste and adjust seasoning as needed with additional salt and pepper.
- Serve hot, garnished with fresh chopped cilantro and additional shredded cheese if desired.
Tips
- • For the most tender chicken, consider using a slow cooker or poaching method to cook the chicken breast before shredding. • To prevent cheese from clumping, add it gradually and stir continuously while melting. • Use freshly shredded cheese instead of pre-packaged for a smoother, more authentic melt. • If you prefer a thicker chowder, let it simmer a bit longer or add a small amount of cornstarch mixed with cold water. • For extra flavor, consider roasting the corn and onions before adding them to the pot. • Garnish with additional toppings like crispy tortilla strips, sliced jalapeños, or a dollop of sour cream for added texture and flavor. • This chowder can be stored in the refrigerator for 3-4 days and often tastes even better the next day as flavors continue to develop.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 18g
Protein: 35g
Fat: 25g
Saturated Fat: 14g
Cholesterol: 120mg
