Southwest Chicken Corn Chowder

Southwest Chicken Corn Chowder
Total Time

30 min.

Serving & Size

8 fl. oz. (250 mL)

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Campbell’s® Cream of Chicken Soup is the base of this Southwest flavored chowder filled with chicken, garlic, corn and black beans and finished with lime and cilantro.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Oil, vegetable 45 mL 3 tbsp
Onions, sweet, diced 1.5 L 6 cups
Peppers, bell, green and red, diced 1 L 4 cups
Garlic, minced 30 mL 2 tbsp
Jalapeño or chipotle, seeded, minced 30 mL 2 tbsp
Campbell's® Condensed Cream of Chicken Soup
1.36 L
48 oz
Water 1.5 L 6 cups
Chicken, breast, cooked, diced 1.1 kg 2 1/2 lbs
Ham or bacon, smoked, cooked, chopped 250 mL 1 cup
Corn, kernels, roasted 1 L 4 cups
Beans, black, canned, drained 750 mL 3 cups
Cilantro, fresh, minced 250 mL 1 cup
Lime juice, fresh 125 mL 1/2 cup
Cilantro, fresh, sprigs 24 sprigs 24 sprigs
Tortilla chips, baked, crushed 375 mL 1 1/2 cups
1. In large pan or stock pot, heat oil over medium-high heat; add onions and sauté 3 minutes. Stir in peppers, garlic and jalapeno continue cooking 3 minutes.
2. Stir in Campbell’s® Cream of Chicken Soup and water and bring to a simmer, stirring often.
3. Add chicken, ham, corn, and beans and return to a simmer; cook, stirring often, 10 minutes. CCP: Heat to an internal temperature of 165°F (74°C) or higher for 15 seconds. CCP: Hold hot at 140°F (60°C) or higher for service.
4. Just before service, stir in cilantro and lime juice.
5. To Serve: For each serving, ladle 8 fl oz (250 mL) chowder into a bowl and garnish with a sprig of cilantro and 1 Tbsp (15 mL) crushed tortilla chips, if desired.

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