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 14.75 oz cans cream-style corn; 1 15 oz can sweet corn, drained and rinsed (or 2 cups fresh or frozen); 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 Monterey Jack cheese; Hot sauce, to taste; Sour cream; Additional shredded cheese; Chopped cilantro; Diced avocados; Diced tomatoes; Tortilla chips

Nothing beats a warm, comforting bowl of chowder, especially when it’s packed with vibrant flavors. The Fiesta Chicken Corn Chowder Recipe is just that—a creamy, cheesy, and delightfully spicy soup that feels like a hug in a bowl. Trust me, it’s one of those easy dishes you’ll find yourself making again and again.

A large white pot filled with thick, creamy orange-yellow soup mixed with yellow corn kernels, small red tomato pieces, and green cilantro bits scattered on top. A metal ladle inside the pot lifts a spoonful of the soup over the surface, showing the same colorful ingredients inside the ladle. Around the pot on a white marbled surface, there are fresh cilantro leaves, half an avocado, two lime halves, and a small white bowl filled with chopped red tomatoes. Some yellow tortilla chips are visible near the limes. A woman's hand holds the ladle handle, stirring the soup gently 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 has become one of my go-to comfort meals because it’s flavorful without being fussy—and it always brings a little festive spirit to the table. I love how it combines creamy textures with spicy, smoky, and fresh ingredients that make every spoonful sing.

One-pot wonder: You make this hearty chowder in just one pot, which means less cleanup and more time to enjoy your meal.
Flavor-packed: The combo of cumin, chili powder, smoked paprika, and jalapeño gives the soup an irresistible southwestern flair without overwhelming heat.
Cheesy and creamy without heavy cream: Cream cheese and sharp cheddar melt into the broth, creating richness without heaviness.
Flexible and customizable: Whether you use fresh chicken or rotisserie, fresh corn or canned, this recipe adapts beautifully to what you have on hand.

A close-up of a ladle holding creamy soup filled with bright yellow corn kernels, red bell pepper pieces, and small green herb bits, all mixed in a thick light orange broth that looks smooth and rich. The ladle is silver and dipping into a white pot, which shows more of the same soup with floating corn, red pepper, and herbs. The white marbled surface is barely visible around the pot. The soup texture has a shining, wet look, with the herbs on top adding a fresh green touch. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in the Fiesta Chicken Corn Chowder Recipe plays a special role in layering flavor and creating that signature creamy, savory texture. Shopping for fresh jalapeños and bell peppers really kicks up the flavor, but canned fire-roasted tomatoes add a nice smoky depth easily.

Flat lay of unsalted butter in a small square slab, golden olive oil in a small white ceramic bowl, a half large onion diced into small cubes, one fresh green jalapeno pepper whole, one raw chicken breast cut into chunks, small piles of ground cumin, salt, chili powder, smoked paprika, and dried oregano arranged symmetrically as fine powders, one red bell pepper chopped into pieces, a small mound of all-purpose flour, four whole garlic cloves peeled, two small white ceramic bowls one filled with low sodium chicken broth and another with cornstarch mixed in broth, a small bowl of cream-style corn with visible kernels, a bowl of bright yellow sweet corn kernels, a bowl with drained fire-roasted diced tomatoes, a bowl with mild diced green chilies, a block of very soft cream cheese, half cups of shredded sharp cheddar and Monterey Jack cheese separated neatly, fresh cilantro sprigs, two ripe avocado halves with the pit removed, one ripe tomato sliced, and a handful of golden tortilla chips 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: Provides a silky richness to the base when paired with olive oil, helping tenderize the chicken and build flavor.
Olive oil: Adds a subtle fruitiness while helping cook the aromatics without burning.
Onion (diced): Adds a foundational sweetness that balances the spices.
Jalapeño (seeded and minced): Delivers just the right amount of heat and freshness—seeding controls the spiciness!
Chicken breasts (chopped or shredded rotisserie chicken): The star protein that soaks up all the flavors perfectly.
Ground cumin: Brings an earthy, warm tone that grounds the soup’s spices.
Salt and chili powder: Enhances all the flavors, with chili powder adding mild smoky heat.
Smoked paprika and dried oregano: A duo that adds complexity with subtle smokiness and herbal notes.
Red bell pepper: Offers crunch and a pop of sweetness.
Flour: Helps thicken the chowder so it wraps around every bite beautifully.
Garlic cloves (minced): Classic aromatic that brightens the flavor.
Chicken broth (low sodium): Keeps sodium in check while giving the soup a savory base.
Cornstarch: Adds extra thickening power when whisked with broth.
Cream-style corn and sweet corn: Creates creamy texture and bursts of sweet corn flavor.
Fire-roasted diced tomatoes: Adds smoky acidity that balances the creaminess.
Mild diced green chilies: Adds gentle heat and depth.
Cream cheese (very soft): Imparts luscious creaminess and slight tang.
Sharp cheddar and Monterey Jack shredded cheese: Melted cheese layers in richness and melt-in-your-mouth comfort.
Hot sauce: Optional but it’s my secret weapon to bring brightness and heat to taste.
Sour cream, cheese, cilantro, avocados, tomatoes, tortilla chips: Classic toppings that turn this chowder into a festive meal with texture and freshness.

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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

I love tweaking this Fiesta Chicken Corn Chowder Recipe depending on the season or what’s in my fridge. The great thing? It’s incredibly forgiving, so there’s lots of room for personalization to suit your taste or dietary needs.

Variation: Sometimes I swap chicken breasts for shredded rotisserie chicken when I’m short on time—it adds a lovely smoky flavor and cuts cooking time.
Spice level: Adjust the jalapeño and hot sauce to your preferred heat; for a milder chowder, remove the seeds or swap jalapeño for a bell pepper only.
Dairy-free option: To make it dairy-free, try using coconut cream instead of cream cheese and omit cheddar—although it changes the texture, you still get a yummy chowder.
Fresh vs canned corn: Fresh corn adds a sweet pop, but canned corn works beautifully too and is a reliable pantry staple.

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

Step 1: Sauté the aromatics and chicken

Start by melting the butter in olive oil over medium-high heat in your favorite large Dutch oven or heavy pot. Toss in the chopped chicken, diced onions, minced jalapeño, and all those beautiful spices—cumin, chili powder, paprika, oregano, and salt. Let everything sauté for about 3 minutes until you smell those amazing aromas and the chicken starts to turn opaque. This is the flavor foundation, so don’t rush it!

Step 2: Build richness with peppers, garlic, and flour

Next, add your chopped red bell peppers and minced garlic. Stir everything together while sprinkling in the flour. Cook, stirring constantly for 2 minutes to cook out the raw flour taste. This step helps thicken your chowder beautifully later on.

Step 3: Stir in broth and thicken

Lower the heat to medium-low and gradually mix in 3 cups of chicken broth, stirring to combine. Meanwhile, whisk that cornstarch into the remaining 1 cup of broth and slowly add it your pot. This double-thickening technique is the secret to the chowder’s perfect creamy texture.

Step 4: Add corn, tomatoes, and chilies

Time to add the star veggies! Stir in the cream-style corn, sweet corn, drained fire-roasted diced tomatoes, and the mild diced green chilies. Bring everything up to a gentle boil, then reduce the heat to a simmer.

Step 5: Simmer and finish with cheese

Let your chowder simmer uncovered for about 10 minutes, stirring occasionally so nothing sticks. If you’re using shredded rotisserie chicken instead of raw chicken, add that now so it warms through. When your soup is bubbling and fragrant, turn heat to low and gently stir in the softened cream cheese until melted and creamy. Next, add the shredded cheddar and Monterey Jack cheeses a handful at a time, stirring until everything melts into a luscious, cheesy chowder.

Top Tip

After making this chowder a dozen times, I realized a few tricks that help it turn out perfect every single time—and they can make your cooking easier too.

Softening cream cheese first: Let your cream cheese sit at room temp while prepping other ingredients so it melts smoothly without lumps.
Don’t skip the sauté: Sauté chicken and spices first to unlock deep flavors—rushing this step results in a less vibrant chowder.
Control spice levels: Remove jalapeño seeds to tame heat, and add hot sauce gradually so you can customize perfectly.
Use a sturdy pot: A thick-bottomed Dutch oven prevents scorching and helps cook everything evenly.

How to Serve Fiesta Chicken Corn Chowder Recipe

Fiesta Chicken Corn Chowder - Serving Suggestion

Garnishes

I like topping each bowl with a big dollop of sour cream, a sprinkle of sharp cheddar cheese, fresh chopped cilantro, diced ripe avocados, and juicy chopped tomatoes. The contrast of creamy, fresh, and tangy toppings lifts every spoonful to the next level. And don’t forget some crispy tortilla chips on the side or crumbled on top for fun texture.

Side Dishes

This chowder is satisfying on its own, but I’ll often serve it with a simple side salad dressed in lime vinaigrette or warm, crusty cornbread—both are fantastic for soaking up those rich, flavorful juices.

Creative Ways to Present

For casual gatherings, I’ve served this chowder in mini bread bowls, turning each serving into an edible bowl that’s perfect for fall parties or game days. You could also layer toppings like avocado and sour cream in small glass jars for a grab-and-go fiesta feel!

Make Ahead and Storage

Storing Leftovers

I store any leftover chowder in airtight containers in the fridge, and it usually keeps well for 3-4 days. The flavors deepen overnight, making the next-day meal just as delicious—sometimes even better!

Freezing

This chowder freezes surprisingly well. I recommend portioning it out into freezer-safe containers or bags before freezing. When ready to eat, thaw in the fridge overnight and reheat gently on the stovetop to maintain creamy texture and avoid curdling.

Reheating

To reheat, warm the chowder slowly over medium-low heat, stirring frequently until hot and creamy again. If it thickens too much, splash in a little chicken broth to loosen it up. Avoid microwaving for the best texture.

Frequently Asked Questions:

Can I make this Fiesta Chicken Corn Chowder Recipe vegetarian?

Absolutely! Swap the chicken broth for vegetable broth and omit the chicken. To keep it hearty, add extra beans like black beans or cannellini beans, and consider adding diced potatoes for more texture.

Is this recipe spicy?

It has a gentle kick from the jalapeño and chili powder but isn’t overwhelmingly spicy. You can adjust the heat by seeding the jalapeño or skipping hot sauce altogether for a mild, family-friendly chowder.

Can I use frozen corn instead of canned?

Yes! Frozen corn works perfectly. Just thaw it before adding, or toss it in directly; it will cook through during the simmering step. Fresh corn is great too when in season.

How thick should the chowder be?

Your chowder should be rich and creamy but still spoonable, not too watery or too thick. The combination of flour and cornstarch helps achieve this balanced texture. If it’s too thick after resting, stir in a splash of broth or milk to loosen it.

Final Thoughts

This Fiesta Chicken Corn Chowder Recipe has become a beloved staple in my kitchen because it’s just so darn tasty and easy. Every time I make it, I’m reminded that comfort food doesn’t have to be complicated or time-consuming. Give it a try, garnish generously, and enjoy a bowl full of cozy, cheesy fiesta fun—you’ll be glad you did!