Description
This Tex Mex Chicken Chowder is a hearty, flavorful soup combining tender chicken, fresh vegetables, and bold southwestern spices. Featuring potatoes, sweet corn, black beans, and a medley of savory seasonings, this chowder simmers slowly to develop a rich and comforting taste perfect for cozy dinners. Serve with tortilla chips or cornbread for a satisfying meal.
Ingredients
Scale
Chicken
- 2 large boneless skinless chicken breasts
Vegetables
- 1 large sweet onion, chopped
- 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 can Stewed Tomatoes (28 ounces)
- 1 teaspoon minced garlic
Liquids & Broth
- 1 gallon filtered water
- 4 chicken bouillon cubes
Spices & Seasonings
- 1 Tablespoon cumin
- 1 Tablespoon chili powder
- 1 teaspoon garlic salt
- 1 teaspoon seasoned salt
- 2 Tablespoons brown sugar
- 1 teaspoon butter (for cooking)
Instructions
- Prepare the pot: In the bottom of a large stock pot, soup pot, or large roaster, melt about a teaspoon of butter over medium heat to start the cooking base.
- Cook chicken breasts: Add the chicken breasts to the pot and cook them through for about 30 minutes until no longer pink in the center.
- Cut chicken: Once cooked, remove chicken breasts and cut them into small bite-sized pieces.
- Sauté onions: Add the chopped onion to the pot and cook for another 10 minutes until softened and fragrant.
- Add bouillon and water: Crumble in the 4 chicken bouillon cubes and pour in about 1/4 gallon of water.
- Simmer broth: Let the broth simmer for about 3 minutes, stirring occasionally to dissolve the bouillon completely.
- Add vegetables and beans: Add the potatoes, carrots, celery, frozen corn, Santa Fe Medley, black beans, chopped green chiles, stewed tomatoes, and the remaining water to the pot.
- Stir ingredients: Mix all ingredients well to combine flavors evenly.
- Season the chowder: Add cumin, chili powder, garlic salt, seasoned salt, and brown sugar. Stir well and bring the chowder to a boil.
- Simmer long and slow: Reduce heat to low and allow the chowder to simmer for 2 hours, stirring occasionally to prevent sticking.
- Adjust seasoning: Place a small portion of chowder in a separate bowl, let it cool for a couple of minutes, then taste. Add more cumin, garlic salt, seasoned salt, or chili powder if desired. Stir the chowder well and cook for at least 15 more minutes to deepen the flavors.
- Add garlic and finish: Incorporate the minced garlic and cook the chowder for an additional 10 minutes, allowing the garlic to infuse the soup.
- Serve options: Serve the chowder hot, or keep it warm on low heat until ready. It pairs wonderfully with tortilla chips, Fritos, cornbread, breadsticks, or crackers.
- Add cheese if desired: Top individual servings with cheese for added richness.
- Enjoy: Ladle into bowls and enjoy your comforting Tex Mex Chicken Chowder!
Notes
- This chowder can be prepared ahead and reheated; flavors improve after resting overnight.
- For a spicier version, add chopped jalapeños or extra chili powder.
- Use low-sodium bouillon cubes to control salt levels if preferred.
- Leftovers keep well refrigerated for up to 4 days or can be frozen for up to 3 months.
- Shredded chicken can be substituted if you want to speed up cooking time.
