Name: Fiesta Chicken Corn Chowder Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-American
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 1/2 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 cans (14.75 oz each) cream-style corn; 1 can (15 oz) sweet corn, drained and rinsed (or 2 cups fresh or frozen corn); 1 can (14 oz) fire-roasted diced tomatoes, drained; 1 can (4 oz) mild diced green chilies; 4 oz block cream cheese, very soft; 1/2 cup shredded sharp cheddar cheese; 1/2 cup shredded Monterey Jack cheese; Hot sauce to taste; Sour cream; Extra shredded cheese; Chopped cilantro; Diced avocados; Diced tomatoes; Tortilla chips

Warm, cheesy, and bursting with bold flavors, this Fiesta Chicken Corn Chowder Recipe is a cozy bowl of happiness you’ll want on repeat. It’s one of those recipes I keep going back to when I want something quick but still feel like I’m treating myself.

A large white pot filled with thick creamy orange soup, with visible layers of bright yellow corn kernels and small red tomato pieces mixed throughout. The soup is topped with scattered green cilantro leaves for a touch of color. A shiny silver ladle is partially submerged in the soup, held by a woman's hand on the right side of the pot, lifting a spoonful that shows the same colorful mix of corn, tomato, and cilantro. Around the pot, there are fresh green cilantro sprigs, half a green avocado, halved limes, and a small white bowl of diced tomatoes, all set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Fiesta Chicken Corn Chowder Recipe
Top Tip
How to Serve Fiesta Chicken Corn Chowder Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Fiesta Chicken Corn Chowder Recipe

Why You'll Love This Recipe

This Fiesta Chicken Corn Chowder recipe is my go-to when I want a one-pot meal packed with layers of flavor—but without the fuss. It’s creamy, zesty, and comforting all at once, and the way the spices sing alongside the sweet corn and tender chicken feels like a mini celebration in your bowl.

Quick and Simple: You can have this chowder from ingredients to table in about 30 minutes—a lifesaver on busy nights.
Flavor-Packed: The mix of cumin, chili powder, and smoked paprika gives it just enough kick without overpowering those creamy, cheesy vibes.
Versatile Ingredients: Whether you use fresh chicken or rotisserie, canned or fresh corn, this recipe adapts beautifully.
Family Favorite: Once I made this, everyone at home asked for seconds—and I bet yours will, too!

This image shows a close-up of a thick, creamy soup in a white pot. The soup has a smooth yellow base mixed with bright yellow corn kernels, small red tomato pieces, and dots of green herbs on top. A metal ladle is lifting a portion of the soup, clearly showing the colorful mix of ingredients and the creamy texture. The background is out of focus but has a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this chowder isn’t just there for convenience—it brings something special to the party. The butter and olive oil create a rich base for sautéing, the cheeses add melt-in-your-mouth creaminess, and the spices tie the whole flavor profile together.

Flat lay of unsalted butter in a small white ceramic dish, a small white bowl of olive oil, a halved large onion diced, one whole jalapeno with bright green skin, raw chopped chicken breast pieces arranged neatly, a small white bowl with ground cumin powder, salt and chili powder mixed finely, a small white bowl containing smoked paprika and dried oregano, one chopped red bell pepper, a small white bowl filled with flour, four whole garlic cloves unpeeled, a small white bowl of low sodium chicken broth, a small white bowl with cornstarch powder, a white ceramic bowl with cream-style corn kernels, fresh whole ears of sweet corn with husks partially removed, a small white bowl holding diced fire-roasted tomatoes, a small white bowl of mild diced green chilies, a block of soft cream cheese, a small pile of shredded sharp cheddar cheese, a small pile of shredded Monterrey Jack cheese, a small white bowl of hot sauce, a dollop of sour cream on a simple white plate, fresh cilantro sprigs, two sliced avocados with bright green flesh, several ripe tomatoes quartered, and triangular tortilla chips arranged sharply—all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Gives a silky, rich undertone and helps the seasoning stick to the chicken without being overly salty.
Olive Oil: Balances out the butter’s richness for a smooth sauté.
Onion: Adds sweetness and depth—dicing it finely will help it melt into the chowder nicely.
Jalapeño: A touch of heat that wakes things up without being overwhelming, especially when seeded.
Chicken Breasts or Rotisserie Chicken: Offers tender protein; using rotisserie chicken speeds things up and adds extra flavor.
Ground Cumin, Chili Powder, Smoked Paprika, Dried Oregano: These Mexican-inspired spices build the signature fiesta flair.
Red Bell Pepper: Adds crunch and fresh sweetness, balancing the spices.
Flour: Acts as a thickening agent with the butter for that velvety chowder texture.
Garlic: Enhances the savory notes and invites warmth under the spices.
Low Sodium Chicken Broth: The flavor base—you control the salt and prevent it from getting too salty.
Cornstarch: Boosts the chowder’s thickness without heaviness—mixed with broth to avoid lumps.
Cream-Style Corn and Sweet Corn: The double corn combo brings creamy sweetness and texture.
Fire-Roasted Diced Tomatoes: Adds a subtle smoky tang and fresh acidity to brighten the chowder.
Mild Diced Green Chilies: A mellow, gentle heat that blends smoothly.
Cream Cheese: The secret to the creamy, luscious finish without extra cream.
Sharp Cheddar and Monterey Jack Cheese: These cheeses add sharpness and gooey melting quality that rounds everything out.
Garnishes (Hot Sauce, Sour Cream, Cilantro, Avocados, Tomatoes, Tortilla Chips): Your opportunity to tailor each serving with layers of texture and flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the joys of the Fiesta Chicken Corn Chowder Recipe is how easy it is to tweak to suit your mood or what you have in the fridge. I love swapping between fresh and canned corn depending on the season and sometimes add black beans for extra heartiness.

Variation: On particularly chilly nights, I like stirring in a handful of chopped cooked bacon for smoky richness—it’s a game changer.
Dietary modification: To keep it lighter, you can swap cream cheese for a low-fat version or use chicken thighs instead of breasts for juicier meat.
Seasonal tweak: In summer, I fold in fresh diced tomatoes instead of canned for brighter flavors.
Spice level: Add more jalapeño or a splash of hot sauce if you like it fiery—just keep a little extra sour cream nearby!

Step-by-Step: How I Make Fiesta Chicken Corn Chowder Recipe

Step 1: Sauté the Aromatics and Chicken

Melt the butter into the olive oil over medium-high heat in a large Dutch oven or heavy pot. Once shimmering, toss in the diced chicken, onions, and minced jalapeño—if you want less heat, make sure to remove all the seeds. Stir these around for about 3 minutes until you smell those irresistible aromas and the chicken starts to turn white but isn’t fully cooked yet. The onions should be starting to soften as well.

Step 2: Add the Bell Peppers, Garlic, and Flour

Next, add the chopped red bell peppers and minced garlic to the pot. Give everything a good stir, then sprinkle the flour evenly over the mixture. Keep stirring constantly for 2 minutes—this cooks out the raw flavor of the flour and helps thicken the chowder later. Don’t rush this step; it’s key for the right texture.

Step 3: Incorporate the Broth and Cornstarch Mix

Reduce the heat to low and slowly whisk in 3 cups of the chicken broth. Be patient here, adding the liquid gradually helps avoid lumps. In a separate bowl, mix the cornstarch with the remaining 1 cup of broth until smooth and then stir that into the pot as well. This combo gives your chowder that lovely, velvety thickness without heaviness.

Step 4: Stir In Corn, Tomatoes, and Chilies

Now for the good stuff: pour in the cans of cream-style corn, drained sweet corn, fire-roasted diced tomatoes, and mild green chilies. If you’re using shredded rotisserie chicken instead of raw, toss that in here. Bring the whole pot to a boil, then reduce it to a gentle simmer. Let it cook uncovered for about 10 minutes, stirring occasionally—this step amps up the flavors and lets the chowder thicken further.

Step 5: Melt in the Cheeses for Ultimate Creaminess

Turn the heat down low. Stir in the softened cream cheese slowly, breaking it up so it melts evenly into the soup. Once it’s silky and smooth, add the shredded sharp cheddar and Monterey Jack cheeses a handful at a time, stirring consistently until everything has melted into one creamy, cheesy masterpiece. This finishing touch really transforms the chowder—trust me, it's the reason I keep making it.

Top Tip

I’ve tested this recipe many times, and these tips have saved me from common pitfalls and helped me get the perfect chowder every time.

Consistent Stirring: When adding flour and cream cheese, stir continuously to avoid lumps and ensure smooth melting.
Control Your Heat: Don’t rush the simmer—keeping it low and slow lets flavors meld and the chowder thicken without burning the bottom.
Use Very Soft Cream Cheese: Let it sit out for at least 30 minutes before adding. Cold cream cheese won’t melt well and causes clumps.
Season Last: Taste before serving and adjust salt or spice—you can always add more, but it’s hard to fix once too salty or spicy.

How to Serve Fiesta Chicken Corn Chowder Recipe

Fiesta Chicken Corn Chowder - Serving Suggestion

Garnishes

I love piling my bowl with a generous dollop of sour cream, a sprinkle of chopped cilantro, diced ripe avocados, and sometimes fresh tomato chunks for brightness. A few dashes of hot sauce add a nice zing, and if you’re feeling crunchy, a handful of crushed tortilla chips on top is the best texture contrast.

Side Dishes

To make it a full fiesta meal, I usually serve this chowder alongside warm, buttery cornbread or a batch of garlic lime rice. A simple green salad with a citrus dressing works great for balance. You can’t go wrong here!

Creative Ways to Present

For gatherings, I’ve ladled this chowder into mini bread bowls—hello, edible bowls! It always impresses guests and reduces cleanup. You can also spoon it into small mason jars for a portable, party-perfect option.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and the chowder keeps beautifully for up to 3 days. The flavors actually deepen, but be sure to stir well when reheating as the cheese can settle at the bottom.

Freezing

You can freeze this chowder, but I recommend leaving out the cheese and cream cheese if freezing raw and adding them fresh when reheating for best texture. Otherwise, it might get a little grainy. I usually freeze it for up to 2 months in portion-sized containers.

Reheating

Reheat gently on the stove over medium-low heat, stirring frequently. If it thickens too much, add a splash of broth or water to loosen it back up. Avoid high heat to keep the cheese creamy and prevent curdling.

Frequently Asked Questions:

Can I make this Fiesta Chicken Corn Chowder Recipe in a slow cooker?

Absolutely! Start by sautéing the chicken and aromatics on the stove as instructed, then transfer everything to your slow cooker. Add the liquids, spices, and vegetables, and cook on low for 4-6 hours. Add cream cheese and shredded cheese near the end for best melt and texture.

Is this chowder spicy?

The heat level is mild and totally adjustable! Removing jalapeño seeds reduces spice, and you can always add more hot sauce or chili powder for extra kick. The sour cream garnish also helps mellow any heat.

Can I use frozen corn instead of canned?

Yes! Frozen corn works perfectly and is often sweeter and fresher tasting than canned. Just make sure to thaw it first and drain any excess water before adding to the chowder.

What cheese works best for this recipe?

I recommend a blend of sharp cheddar for bold flavor and Monterey Jack for creamy meltability. These two together make the chowder rich but smooth without overpowering the spices.

Final Thoughts

This Fiesta Chicken Corn Chowder Recipe holds a special spot in my kitchen rotation because it’s convenient and endlessly comforting. It’s the perfect mix of creamy and zesty, and I love how it brings a little fiesta to any weekday dinner or casual gathering. Give it a try—I’m certain it’ll become one of your favorites too!