Tex Mex Chicken Chowder Recipe
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Tex Mex Chicken Chowder Recipe
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This delicious Tex Mex Chicken Chowder Recipe makes an incredible dinner. This soup is an extremely easy to make chowder that is full of flavor and very filling. This Tex Mex Chicken Chowder is great when it is made and even better the next day.
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Ingredients
- 2 large boneless skinless chicken breasts
- 1 large sweet onion - chopped
- 1 teaspoon minced garlic
- 4 large potatoes - peeled and chopped
- 4 large carrots - peeled and sliced
- 4 stems celery - washed and cut into bite size pieces
- 1 package Organic frozen corn - 12 ounces
- 1 package FLAV - R -PAC Santa Fe Medley
- 1 can Organic black beans
- 1 can chopped green chiles - 6 ounces
- 1 large stewed tomatoes - 28 ounces
- 1 gallon of filtered water
- 4 chicken bullion cubes
- 1 Tablespoon cumin
- 1 Tablespoon chili powder
- 1 teaspoon garlic salt
- 1 teaspoon seasoned salt
- 2 Tablespoons brown sugar
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Instructions
- In the bottom of a Large Stock pot, Soup Pot, or Large Roaster, place about a teaspoon of butter, and melt it.
- Add the chicken breasts, and cook them through, about 30 minutes.
- When the chicken breast is done, and no longer pink in the center, cut it in small pieces.
- Add the onion, and cook for another 10 minutes.
- Add the 4 bullion cubes, and about 1/4 of the gallon of water.
- Let simmer for about 3 minutes, and break up the bullion in the water.
- Add the potatoes, carrots, celery, corn, Santa Fe Medley, black beans, green chiles, Stewed tomatoes, and the rest of the water.
- Stir well.
- Add the Cumin, Chili powder, garlic salt, seasoned salt, and brown sugar. Stir well, and bring to a boil.
- Turn heat to low, and simmer for 2 hours, stirring occasionally.
- Place a small amount of chowder in a small crock, and let cool for a couple of minutes, then taste the chowder for seasoning; if you prefer more Cumin, garlic salt, seasoned salt, or chili powder, add more at this time, and stir well to blend, and cook for at least 15 minutes to allow spices to add flavor.
- Add the minced garlic, and cook for 10 more minutes.
- You can serve the chowder at this point, or leave it on low until time to serve.
- You can serve it with tortilla chips, Frito's, corn bread, bread-sticks, crackers, or whatever your favorite is to eat with chowder.
- Add cheese on top if desired.
- Serve and Enjoy!
Notes
- You need a large soup pot, or roaster to cook this Chowder. The longer it sits and simmers, the better the flavors become. You can make this a day ahead, and warm it on low for about 30 - 45 minutes before serving. It's just as good warmed up as it is when first served.
Nutrition Information
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Calories
555kcal
(28%)
Carbohydrates
108g
(36%)
Protein
28g
(56%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
36mg
(12%)
Sodium
1685mg
(70%)
Potassium
2638mg
(75%)
Fiber
19g
(76%)
Sugar
20g
(40%)
Vitamin A
12887IU
(258%)
Vitamin C
100mg
(111%)
Calcium
177mg
(18%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 555 kcal
% Daily Value*
| Calories | 555kcal | 28% |
| Carbohydrates | 108g | 36% |
| Protein | 28g | 56% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 36mg | 12% |
| Sodium | 1685mg | 70% |
| Potassium | 2638mg | 56% |
| Fiber | 19g | 76% |
| Sugar | 20g | 40% |
| Vitamin A | 12887IU | 258% |
| Vitamin C | 100mg | 111% |
| Calcium | 177mg | 18% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
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