Mexican Chicken Corn Chowder is a rich, cream soup which is very easy to make. It features chunks of rotisserie chicken, creamed corn, and diced tomatoes.
114 ounce can diced tomatoes, drained (I used Hunt's Diced Fire Roasted tomatoes and didn't drain them. Your choice to drain or not)
2cupschoppedcooked chicken (I used rotisserie)
salt and pepper to taste
cayenne pepper and/or Tabascoto taste, if desired
To Finish
chopped avocadoif desired
chopped cilantroif desired
Instructions
In a large pot or dutch oven, add the butter and melt over medium-high heat. Add onion and jalapeño and cook for about 5 minutes until tender. Add garlic and cook, stirring, for 1 minute. Then add the cumin and stir. Add the broth and bring to a boil.
Reduce the heat to low and add the half & half, shredded cheese, cream-style corn, green chilis, diced tomatoes, and chicken. Cook until the cheese has melted and all ingredients are heated through.
Season with salt and pepper. You can also add more heat with a dash of cayenne pepper and/or Tabasco sauce. Serve topped with chopped avocado and cilantro, if desired.