Mexican Street Corn Chicken Chowder

Brrrrrrrr...........Baby it's cold outside, and my first thought when it comes to dinner is something that is going to warm me up. I'm a HUGE soup fan in the winter months because it's a relatively quick meal that is often better the second day - perfect when you're looking for something for lunch later in the week. This Mexican Street Corn  Chowder tastes amazing, is is loaded with protein and fiber and is a great gluten free option. It comes together in minutes and  is pretty hearty which suits my family of boys really well. You know you've done a great job when they keep going back for more. I also love that they are versatile. I like my food a bit on the spicy/garlicy side, so I'm usually heavy handed when it comes to the spices. Feel free to adjust as needed. 

Most of my recipes are gluten and dairy free. This calls for milk and shredded cheese, but you can easily  swap almond milk for the 2% and forgo the cheese if you want. 

Enjoy!! 

Ruth xoxo

Mexican Street Corn & Chicken Chowder
Prep Time
10 mins
Cook Time
20-30 min

Serves 4-6 

Created by Ruth Ungerer

Ingredients

• 1 pound boneless skinless chicken breasts or thighs (I use Costco deboned rotisserie chicken and it saves on cooking time.)
• 1 onion, diced
• 2-4  cloves garlic minced
• 1 cup Chicken Stock or broth (I use better than bullion paste)
• 1 can (14.75 ounces EACH) cream style corn
• 2 cans (14.75 ounces) fire-roasted or regular or fire roasted corn
• 1 can (15.5 ounces) black beans drained and rinsed
• 1 can (4 ounces) fire-roasted diced green chiles
• 2 teaspoons chili powder
• 1 teaspoon paprika
• 1 and ½ teaspoons  ground cumin
• ½ cup fresh cilantro, chopped
• 2 cups 2% milk (can use almond mild to make it dairy free)
• Salt and pepper to taste
• 
  Optional additions: fresh lime, fresh cilantro, diced onion, shredded Colby cheese, hot sauce, plain Greek Yogurt and avocado

Instructions

1. Saute onion and garlic in about 1 Tbsp olive oil
2. Trim the fat off of the breasts or thighs. cut into 1 inch pieces and Saute until cooked through. If you are using precooked Chicken (Costco deboned rotisserie), just add the shredded Chicken. Then add chicken stock, milk, creamed  corn, drained fire-roasted corn, drained and rinsed black beans, undrained diced green chiles,  chili powder, paprika, and cumin to the pot.
   Stir well. Cover and cook on medium heat for 20-30 minutes. Season to taste with salt and pepper.
3. Top with desired toppings: fresh lime, fresh cilantro, squirt of hot sauce, spoonful of Greek yogurt, shredded cheese or fresh avocado.
   
   

Here’s to helping you love the body you live in!

Xoxo Ruth ❤️

P.S. If you haven't tried my Coconut Curry Pumpkin Soup, you'll want to try that as well. You can check it out here. 

https://bodybyruth.com/blogs/news/coconut-curry-pumpkin-soup