Mexican

Southwestern Chicken Corn Chowder is for Soup.

Southwestern Chicken Corn Chowder takes 15 minutes to prepare.

Southwestern Chicken Corn Chowder takes 45 minutes to cook.

Southwestern Chicken Corn Chowder makes 10 servings.

The ingredients for Southwestern Chicken Corn Chowder are:

1 onion, chopped
1 lb. chicken breast, cut into quarters
3 cloves garlic, minced
1 can rotel or other canned diced tomatoes with green chiles (pick eyour heat)
1 package frozen corn (no sauce)
1 can white beans
4 cups chicken stock, broth - whatever you use
1 cup skim milk
1 tsp chili powder plus some to season chicken with
2 teaspoons cumin
1 teaspoon oregano
1 TBS olive oil
3/4 cup low fat sour cream
1/2 cup shredded mexican cheese (i.e. Kraft cheddar and jack)

Here is how you make Southwestern Chicken Corn Chowder:

Cut chicken in quarters and sprinkle with chili powder.Saute onion in olive oil about 3-5 minutes. Add garlic & chicken and cook 5 - 8 minutes or until just done. Remove chicken and add chicken broth, Rotel, cumin & oregano to onions/garlic.Simmer soup about 15 minutes. While simmering shred chicken with 2 forksThen stir in sour cream & cheese until smoothAdd chicken, corn and beans. Bring to light boil and simmer again 10 - 15 minutes. Serve with crushed baked tortilla chips. Number of Servings: 10Recipe submitted by SparkPeople user SEELESSME.

The nutritional information for Southwestern Chicken Corn Chowder is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 206.7

• Total Fat: 8.7 g
• Cholesterol: 41.3 mg
• Sodium: 912.4 mg
• Total Carbs: 12.8 g
• Dietary Fiber: 1.5 g
• Protein: 19.4 g

Southwestern Chicken Corn Chowder is Mexican cuisine.