Description
Fiesta Chicken Corn Chowder is a creamy, cheesy soup infused with Mexican-inspired spices and loaded with chicken, corn, and vegetables. This comforting one-pot meal comes together quickly, perfect for a flavorful weeknight dinner or a family favorite that’s both hearty and easy to prepare.
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 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
Optional Garnishes
- Hot sauce, to taste
- Sour cream
- Additional shredded cheese
- Chopped cilantro
- Diced avocados
- Diced tomatoes
- Tortilla chips
Instructions
- Heat Butter and Oil: Melt the butter in the olive oil over medium-high heat in a large Dutch oven or soup pot.
- Sauté Chicken and Vegetables: Add the chopped chicken, onions, jalapenos, and seasonings (cumin, salt, chili powder, smoked paprika, oregano). Cook and stir for 3 minutes until the chicken starts to brown and vegetables soften.
- Add Bell Pepper, Garlic, and Flour: Stir in the chopped red bell pepper, minced garlic, and flour. Cook, stirring constantly, for 2 minutes to coat and slightly cook the flour.
- Add Chicken Broth: Reduce heat to low and gradually stir in 3 cups of the chicken broth to avoid lumps.
- Prepare Cornstarch Mixture and Add Remaining Ingredients: Whisk 2 tablespoons cornstarch with the remaining 1 cup chicken broth until smooth, then add to the pot. Stir in the cream-style corn, drained sweet corn, fire-roasted diced tomatoes, and green chilies.
- Simmer the Chowder: Bring the mixture to a boil, then reduce heat to a gentle simmer. If using shredded rotisserie chicken, add it now. Simmer uncovered for 10 minutes, stirring occasionally.
- Add Cream Cheese and Shredded Cheeses: Lower heat to low and stir in the softened cream cheese until melted and smooth. Then, add shredded sharp cheddar and Monterey Jack cheeses a handful at a time, stirring continuously until fully melted and creamy.
- Serve and Garnish: Ladle the chowder into bowls and garnish with hot sauce, sour cream, extra cheese, cilantro, diced avocados, tomatoes, and tortilla chips as desired.
Notes
- This chowder is rich and creamy without using heavy cream, thanks to the cream cheese and cheeses.
- Using rotisserie chicken saves time; otherwise, cook raw chicken during the sauté step.
- You can adjust the heat by adding more or less jalapeno and hot sauce.
- Use low sodium chicken broth to control salt levels.
- Tortilla chips add a nice crunchy texture when served on the side or crushed on top.
- Leftovers store well in the fridge for up to 3 days and can be reheated gently on the stovetop or in the microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg
