Green Chile Chicken Corn Chowder

5.0
(3)

I bought a ton of Hatch green chiles in August and thought a soup/chowder would be a good way to use them in the winter. They were spicier than I expected so I had to use rice and corn in the soup to cut the spice level. My parents loved it so I passed it on to them, then the girls at work loved it so I passed the recipe on to them also. Hopefully, y'all will love it too. It's a nice comfort food. Serve topped with cheese.

1
Prep Time:
20 mins
Cook Time:
1 hrs 15 mins
Additional Time:
20 mins
Total Time:
1 hrs 55 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 3 Hatch chile peppers, halved and seeded

  • 4 cups water, or more as needed

  • 1 (15 ounce) can cream-style corn

  • 3 skinless, boneless chicken breasts

  • ½ teaspoon ground cumin, or more to taste

  • ½ cup shredded carrots

  • 3 ½ teaspoons chicken stock concentrate (such as Knorr® Homestyle)

  • 3 cloves garlic, crushed

  • ¼ teaspoon poultry seasoning

  • 1 cup cooked rice

  • ½ (8 ounce) package processed cheese food (such as Velveeta®)

Directions

  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place chile peppers cut-side down on top.

  2. Cook chile peppers under the preheated broiler until the skins are blackened and blistered, 5 to 8 minutes. Place in a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.

  3. Transfer chile peppers to a large stockpot. Add 4 cups water, corn, chicken breasts, carrots, chicken stock concentrate, garlic, cumin, and poultry seasoning. Bring to a boil; reduce heat and simmer chowder until chicken is falling apart, about 1 hour.

  4. Remove chicken and green chile peppers from the stockpot. Shred into small pieces and stir back into the chowder.

  5. Stir rice and processed cheese into the chowder until cheese is melted, about 5 minutes. Thin chowder with extra water if it appears too thick.

Nutrition Facts (per serving)

361 Calories
10g Fat
43g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 361
% Daily Value *
Total Fat 10g 13%
Saturated Fat 5g 25%
Cholesterol 69mg 23%
Sodium 1441mg 63%
Total Carbohydrate 43g 16%
Dietary Fiber 3g 12%
Total Sugars 10g
Protein 28g
Vitamin C 7mg 37%
Calcium 197mg 15%
Iron 2mg 11%
Potassium 438mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.