Mexican Chicken Corn Chowder Recipe

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35 mins (prep 15, cooking 20)
18 ingredients
6 servings
We never wait for fall for this favorite of all chowders, but enjoy it year round. A good way to use up leftover roast chicken, and the ingredients go together quickly for a fast weeknight dinner. Can be lightened by subbing fat-free half and half, or a 12 ounce can evaporated milk for the cream.

Categories:  kid-friendly , mexican , quick-and-easy ,
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Serving Size (82.59 g)
Servings 6
Amount per Serving
Calories 255.34 Calories from Fat 211.32
% Daily Value *
Total Fat 23.48g 216.7%
Saturated Fat 8.33g 249.85%
Trans Fat 0.16g %
Cholesterol 68.81mg 137.62%
Sodium 858.41mg 214.6%
Total Carbohydrate 3.32g 6.64%
Dietary Fiber 0.01 g 0.26%
Sugars 0.01 g %
Protein 7.83g 93.97%
Vitamin A 123.4IU% Vitamin C 0.23mg%
Calcium 76.94mg% Iron 0.83mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
chopped onions, minced, cooked diced chicken, ground cumin, half and half cream, shredded monterey jack cheese, diced green chilies, medium tomato, cilantro leaves for garnish