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Southwest Chicken Corn Chowder

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Total Time
Prep/Total Time: 25 min.

By Taste Of Home Editorial Team

Recipe by Eileen Robitaille

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 20, 2022

“My family really enjoys this recipe. It's super fast, easy and filling. Even my little grandson like it!” The fat-free evaporated milk stands in beautifully for calorie-laden cream. Eileen Robitaille - Riverside, California

Test Kitchen Approved

Southwest Chicken Corn Chowder

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Yield: 9 servings (2-1/4 quarts)
Prep: 10 min
Cook: 15 min
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Ingredients

  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon olive oil
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 2 cups cubed cooked chicken breast
  • 1 can (4 ounces) chopped green chiles, drained
  • 2 cans (14-3/4 ounces each) cream-style corn
  • 1 can (12 ounces) fat-free evaporated milk
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 6 tablespoons shredded reduced-fat cheddar cheese
  • 4-1/2 teaspoons chopped cilantro
Text Ingredients

Directions

  1. In a large nonstick saucepan, saute onion and garlic in oil until tender.
  2. Stir in the broth, soup, chicken and chiles until blended. Bring to a boil. Reduce heat; stir in the corn, milk, chili powder and cumin. Heat through (do not boil). Sprinkle each serving with cheese and cilantro.

Nutrition Facts

1 cup: 195 calories, 3g fat (1g saturated fat), 32mg cholesterol, 673mg sodium, 27g carbohydrate (9g sugars, 2g fiber), 16g protein. Diabetic Exchanges: 2 starch, 2 lean meat.
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