Greg’s Chicken Chili Chowder

So I ventured online looking for a chicken tortilla soup recipe and from a scan of the ingredients in most I was not impressed by the weak show of spices. That and in interest of trimming the carbs and calories I intended to take the tortilla out of tortilla soup. So I punched the flavor up about 200% and have labeled it more properly a chowder. This spicy concoction is now on the food roster – barely any leftovers after its debut. 🙂

Greg's Chicken Chili Chowder

Greg's Chicken Chili Chowder


  • 3 chicken breast fillets
  • 3 Tbps olive oil
  • Salt and pepper
  • 1/2 medium onion diced
  • 4tsp minced garlic
  • 1 can cream of chicken soup
  • 1 12oz beer (Modelo or Tecate are good cooking beers)
  • 1 can corn
  • 1 can black beans
  • 1 can diced tomatoes
  • 1 small can chopped green chilies
  • 2 Tbsp chili powder
  • 1 Tbsp dried cilantro
  • 2 tsp cumin
  • 1 tsp ground cayenne (red) pepper


  1. Heat olive oil over medium high heat in a medium stock pot, salt and pepper chicken and cook the chicken until lightly brown and cooked through. Set chicken aside.
  2. Dump in the onion and garlic and cook, stirring constantly, until the onion is soft.
  3. Dump in the corn, beans, tomatoes, chilies, soup and beer. Stir well until the soup is blended in.
  4. Shred chicken and add to the pot.
  5. Add in the chili powder, cilantro, cumin and cayenne. Mix well.
  6. Reduce heat to medium-low, cover, and let cook 5-10 minutes.
  7. Serve with shredded cheese and tortilla chips.
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