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
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 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
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
