Description
Fiesta Chicken Corn Chowder is a creamy, flavorful soup loaded with tender chicken, sweet corn, bell peppers, and a blend of Mexican spices. Perfect as a hearty lunch or dinner, this chowder combines cream cheese, shredded cheddar, and Monterrey Jack for a rich, comforting texture, finished with optional garnishes like sour cream, avocado, and tortilla chips.
Ingredients
Scale
Main Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 large onion, diced
- 1 jalapeno, seeded and minced
- 1 pound chicken breasts, chopped (or 2 ½ cups shredded rotisserie chicken)
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 red bell pepper, chopped
- 1/4 cup flour
- 4 garlic cloves, minced
- 4 cups low sodium chicken broth, divided
- 2 tablespoons cornstarch
- 2 (14.75 oz) cans cream-style corn
- 1 (15 oz) can sweet corn, drained and rinsed (or 2 cups fresh or frozen corn)
- 1 (14 oz) can fire-roasted diced tomatoes, drained
- 1 (4 oz) can mild diced green chilies
- 4 oz block cream cheese, very soft
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterrey Jack cheese
Garnish (Optional)
- Sour cream
- Cheese
- Cilantro
- Avocados
- Tomatoes
- Tortilla chips
Instructions
- Melt Butter and Sauté Chicken: Melt the butter in the olive oil over medium-high heat in a large Dutch oven or soup pot. Add the chopped chicken, onions, jalapenos, and seasonings; sauté for 3 minutes until the chicken starts to cook and vegetables soften.
- Add Peppers, Garlic, and Flour: Stir in the chopped red bell pepper, minced garlic, and flour. Cook while stirring continuously for 2 minutes to form a light roux and enhance flavor.
- Add Chicken Broth Gradually: Reduce heat to low and gradually stir in 3 cups of the chicken broth, mixing well to avoid lumps from the flour.
- Mix Cornstarch and Remaining Broth: Whisk 2 tablespoons of cornstarch with the remaining 1 cup of chicken broth until smooth, then add this slurry to the soup. Stir in the cream-style corn, whole corn, diced tomatoes, and green chilies.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to a simmer. If using shredded rotisserie chicken, add it now. Simmer uncovered for 10 minutes, stirring occasionally to meld flavors and thicken the chowder.
- Add Cream Cheese and Shredded Cheeses: Lower heat to low. Stir in the softened cream cheese until melted and smooth. Then add the shredded cheddar and Monterrey Jack cheeses in small handfuls, stirring continuously until completely melted and incorporated.
- Serve and Garnish: Ladle the chowder into bowls and garnish with sour cream, additional cheese, cilantro, diced avocados, tomatoes, and tortilla chips as desired to enhance flavor and presentation.
Notes
- For a spicier version, leave the jalapeno seeds in or add extra hot sauce to taste.
- If using rotisserie chicken, add it during the simmer step instead of raw chicken for convenience.
- You can substitute cream-style corn cans with fresh blended corn for a fresher taste.
- For gluten free option, substitute the flour with gluten free flour or cornstarch only.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on stovetop or microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 70 mg
