Mexican Chicken Corn Chowder

Time: 45 minutes
Servings: 6


  • 2 Tbsp olive oil

  • 1 lb boneless skinless chicken breasts, diced

  • 1 Tbsp reduced-sodium taco seasoning

  • 1 cup frozen corn

  • 2 large red bell peppers, diced

  • 2 jalapeños, finely diced

  • 1 (32 oz) carton unsalted chicken broth

  • 1 lb unpeeled red potatoes, diced

  • 1/2 cup cold 1% low-fat milk

  • 1 Tbsp cornstarch

  • ¼ cup minced fresh cilantro


  1. In a large saucepan, heat oil over medium-high. Add chicken & taco seasoning. Cook 5-7 minutes or until chicken is browned on all sides, stirring throughout. Stir in corn & peppers. Sauté another 2-3 minutes.

  2. Add broth & potatoes. Bring to a boil & simmer, uncovered, 10-15 minutes, stirring occasionally, until chicken is cooked through & potatoes are fork-tender.

  3. In a small bowl, mix together milk & cornstarch. Stir mixture into saucepan. Let simmer 2-3 minutes or until it thickens.

  4. Serve topped with cilantro.


Try using sweet potatoes to change it up!

Nutrition Facts

6 servings per recipe
Serving size (418g)
Amount per serving
% Daily Value*
Total Fat 7g 9%
    Saturated Fat 1.5g 8%
    Trans Fat 0g  
Cholesterol 55mg 18%
Sodium 210mg
Total Carbohydrate 27g 10%
    Dietary Fiber 3g 11%
    Total Sugars 7g  
Includes 0g Added Sugars
Protein 23g  
Vitamin D 0mcg 0%
Calcium 43mg 4%
Iron 1mg 6%
Potassium 956mg 20%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


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