Public Service Announcement

I don’t recommend Campbell’s Spicy Chicken Quesadilla Soup. I’ve had it for lunch two days in a row now (yes, you heard right – I BROUGHT my lunch two days in a row, go me), and I’m completely over it. It tastes okay, but 1) it’s not thick enough, 2) it’s not chunky enough, and 3) I don’t feel so great after I eat it. I really wanted it to be good, but no. #3 there is very important. It hasn’t turned me off soup, though. I’m making chicken corn chowder tonight, and I’m making DOUBLE the recipe. Lots of really thick, creamy, cheesy soup for us. And I bought hot sauce today so I can spice mine up as much as I want. We’re going to need all that soup if the crazy amounts of snow they’re predicting actually arrive.

Actual recipe for Mexican Chicken Corn Chowder is here.

How I make it (no spicy stuff and way less prep):

Chicken Corn Chowder


  • 1 rotisserie chicken

  • ½ cup chopped onion

  • 1 clove garlic, minced

  • 3 tbsp butter

  • 1 cup chicken broth

  • ¾ tsp ground cumin

  • 2 cups half and half

  • 2 cups shredded cheese (Monterey Jack or Mexican blend)

  • 2 cans creamed corn (14.75 oz each)


  1. Tear apart the rotisserie chicken so you end up with heaps of shredded chicken.
  2. In pot, brown onion and garlic in butter.  Add chicken.

  3. Pour chicken broth in pot, season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.

  4. Stir in cream, cheese, and corn. Cook, stirring frequently, until the cheese is melted.