Description
Fiesta Chicken Corn Chowder is a creamy, cheesy soup infused with Mexican spices and loaded with chicken, corn, peppers, and tomatoes. Made in one pot, it comes together quickly for a comforting meal packed with flavor and perfect for family dinners or entertaining.
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 uncooked (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 (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
Toppings (Optional)
- Hot sauce to taste
- Sour cream (highly recommended)
- Shredded cheese
- Chopped cilantro
- Avocados, diced
- Tomatoes, diced
- Tortilla chips
Instructions
- Melt butter and sauté chicken and aromatics: 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 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 cook off the raw flour taste and incorporate flavors.
- Add chicken broth gradually: Reduce the heat to low and gradually stir in 3 cups of the chicken broth, mixing well to form a smooth base for the chowder.
- Mix cornstarch slurry and add remaining broth: Whisk 2 tablespoons of cornstarch with the remaining 1 cup of chicken broth until smooth, then add this slurry to the soup along with the cream-style corn, sweet corn, drained diced tomatoes, and mild diced green chilies. Stir well.
- Simmer the chowder: Bring the soup to a boil, then reduce heat to a simmer. If using rotisserie chicken, add it now. Simmer uncovered for 10 minutes, stirring occasionally to prevent sticking and to develop flavors.
- Add cream cheese and shredded cheeses: Reduce heat to low. Stir in the softened cream cheese until fully melted and blended into the soup. Then add the shredded sharp cheddar and Monterrey Jack cheeses a handful at a time, stirring continuously until completely melted and the soup is creamy.
- Garnish and serve: Ladle the chowder into bowls and garnish with desired toppings such as hot sauce, sour cream, additional cheese, chopped cilantro, diced avocados, fresh tomatoes, and tortilla chips for added texture and flavor.
Notes
- This chowder is rich and creamy without heavy cream, thanks to the cream cheese and shredded cheeses.
- Use rotisserie chicken for a quicker option to save time.
- Adjust the heat level by adding more or less jalapeno and hot sauce according to taste.
- Fresh corn can be used in place of canned, but be sure to cook it thoroughly.
- If you prefer a thicker chowder, increase the cornstarch slurry or add a bit more flour at the sauté stage.
- Leftovers store well refrigerated for 3-4 days and can be gently reheated on the stovetop.
- Serve with warm tortilla chips or crusty bread for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 65 mg
