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.
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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!
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.
- 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.
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
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:
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.
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.
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.
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!
Print
Fiesta Chicken Corn Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Description
Fiesta Chicken Corn Chowder is a creamy, cheesy soup packed with Mexican-inspired flavors. Made in one pot with chicken, corn, peppers, and a blend of spices, this chowder is comforting and ready in just 30 minutes. It’s perfect as a hearty meal topped with sour cream, cheese, cilantro, avocado, tomatoes, and tortilla chips.
Ingredients
Main Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- ½ 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
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 1 red bell pepper, chopped
- ¼ 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
- ½ cup shredded sharp cheddar cheese
- ½ cup shredded Monterey Jack cheese
Optional Toppings
- Hot sauce to taste
- Sour cream
- Extra shredded cheese
- Chopped cilantro
- Diced avocados
- Diced tomatoes
- Tortilla chips
Instructions
- Sauté Aromatics and Chicken: Melt the butter in olive oil over medium-high heat in a large Dutch oven or soup pot. Add chopped chicken, diced onions, minced jalapenos, and all the seasonings (ground cumin, salt, chili powder, smoked paprika, dried oregano). Sauté for 3 minutes until the chicken starts to cook through and the onions soften.
- Add Peppers, Garlic, and Flour: Stir in chopped red bell peppers, minced garlic, and flour. Cook while stirring continuously for 2 minutes to slightly toast the flour and incorporate flavors.
- Incorporate Broth: Reduce heat to low and gradually stir in 3 cups of the low sodium chicken broth, mixing well to create a smooth base.
- Add Cornstarch Mixture and Other Ingredients: Whisk 2 tablespoons cornstarch with the remaining 1 cup chicken broth until smooth, then add it to the soup. Stir in cream-style corn, sweet corn, drained fire-roasted diced tomatoes, and mild diced green chilies.
- Simmer Soup: Bring the soup to a boil, then reduce heat to simmer. If using shredded rotisserie chicken instead of raw chicken breasts, add it now. Let the chowder simmer uncovered for 10 minutes, stirring occasionally to combine flavors and thicken the soup.
- Melt Cream Cheese and Cheeses: Lower heat to low and stir in the softened cream cheese until fully melted and incorporated. Then add the shredded sharp cheddar and Monterey Jack cheeses in handfuls, stirring continuously until all cheeses have melted completely and the soup is creamy.
- Serve with Garnishes: Ladle the chowder into bowls and garnish with your choice of hot sauce, sour cream, extra cheese, cilantro, avocado, diced tomatoes, and tortilla chips for added texture and flavor.
Notes
- This chowder is made in one pot and on your table in less than 30 minutes, making it a quick weeknight meal.
- You can use either raw chicken breasts or shredded rotisserie chicken depending on convenience.
- For a thicker soup, ensure to cook the flour well and let the chowder simmer uncovered to reduce slightly.
- Adjust the heat by using more or fewer jalapenos and hot sauce to your preference.
- Sour cream adds a great tangy finish and creamy texture, highly recommended as a topping.
- Use low sodium chicken broth to control the salt levels in this recipe.
- Fresh or frozen corn can be substituted for canned sweet corn if preferred.
- For a vegetarian version, omit the chicken and use vegetable broth, but adjust the cooking times accordingly.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg
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