Name: Fiesta Chicken Corn Chowder Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
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 ½ 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; ½ cup shredded sharp cheddar cheese; ½ cup shredded Monterey Jack cheese; Hot sauce to taste; Sour cream (optional, highly recommended); Cilantro (optional garnish); Avocados (optional garnish); Tomatoes (optional garnish); Tortilla chips (optional garnish)

There's something so comforting and vibrant about a bowl of homemade chowder that's bursting with flavor, and this Fiesta Chicken Corn Chowder Recipe is no exception. Creamy, spicy, and packed with colorful ingredients, it’s the kind of dish that fills your kitchen with warmth and your belly with happiness.

The image shows a close-up of a thick creamy soup with a yellow base, filled with bright yellow corn kernels and red tomato pieces, topped with small green cilantro leaves scattered throughout. The soup is in a white pot with a silver ladle lifting a portion that highlights the mix of ingredients and creamy texture. The background is a white marbled surface, enhancing the colorful and warm look of the soup. 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

I can’t get enough of this Fiesta Chicken Corn Chowder Recipe because it’s that perfect mix of creamy comfort with a little Southwestern kick. It’s quick enough for weeknights but still feels special. Every spoonful is a fiesta, trust me!

Flavor-packed: Layers of spices, sweet corn, and fire-roasted tomatoes deliver a truly vibrant taste.
Comforting yet fresh: Creamy and rich but balanced by fresh veggies and a touch of heat from jalapeños.
Adaptable: You can use leftover rotisserie chicken or fresh chicken breasts — whatever's easiest for you.
Great for any occasion: Perfect for casual dinners, meal prep, or serving guests who love bold flavors.

A close-up of a creamy yellow soup filled with small bright yellow corn kernels and chunks of red tomato scattered throughout. The soup also has green chopped herbs sprinkled on top, adding a fresh touch. A silver spoon is dipped into the soup, holding a scoop that shows the thick texture with the same colorful ingredients visible. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic behind this Fiesta Chicken Corn Chowder Recipe really lies in its ingredients — a harmony of creamy textures, smoky spices, and fresh veggies that come together effortlessly. Here’s a peek at what you’ll need and why it all works so well.

Flat lay of a small pat of unsalted butter, a small white bowl of olive oil, half a large yellow onion diced, one green jalapeno pepper whole and uncut, raw chopped chicken breast pieces, a small white bowl of ground cumin, a small white bowl of salt, a small white bowl of chili powder, a small white bowl of smoked paprika, a small white bowl of dried oregano, one whole red bell pepper chopped, a small white bowl of all-purpose flour, four whole garlic cloves unpeeled, a small white bowl of low sodium chicken broth, a small white bowl of cornstarch, a small white bowl filled with cream-style corn, a small white bowl with sweet corn kernels, a small white bowl of fire-roasted diced tomatoes, a small white bowl of mild diced green chilies, a small block of cream cheese, small piles of shredded sharp cheddar cheese and shredded Monterrey Jack cheese, a small white bowl of hot sauce, and fresh cilantro sprigs, 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: Adds richness and a subtle creamy base to build flavor without overpowering.
Olive oil: Helps sauté ingredients smoothly while adding a bit of fruity depth.
Onion and jalapeño: The onion provides sweetness, while jalapeño brings that gentle heat that wakes up your palate.
Chicken breasts or rotisserie chicken: Fresh chicken adds texture and protein; rotisserie is a lifesaver for busy days.
Ground cumin, chili powder, smoked paprika, dried oregano, salt: This combo gives the soup its warm, smoky, and layered Southwest flavor.
Red bell pepper: Adds freshness and a touch of sweetness to balance the spices.
Flour: Used as a thickener to create that lovely chowder consistency.
Garlic: Because garlic makes everything better, adding aromatic depth.
Chicken broth: The liquid base that ties everything together with savory notes.
Cornstarch: Helps thicken the soup without making it gluey.
Cream-style corn and sweet corn: For natural sweetness and that distinct corn flavor you want in a chowder.
Fire-roasted diced tomatoes: Bring smoky acidity to add complexity.
Mild diced green chilies: Offer subtle heat and tang without overwhelming the dish.
Cream cheese: Creates creaminess and a velvety mouthfeel.
Sharp cheddar and Monterey Jack cheeses: Melts smoothly to enrich the chowder and add all that gooey, cheesy goodness.
Hot sauce (optional): To personalize the heat level — I always keep it handy!
Garnishes (sour cream, cilantro, avocado, tomatoes, tortilla chips): These add fresh bursts of flavor and texture contrast that bring the soup alive.

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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

One of the things I love about this Fiesta Chicken Corn Chowder Recipe is how easy it is to make your own. Whether you want it milder or spicier, dairy-free, or packed with veggies, there’s room to play and make it perfect for your taste.

Variation: I sometimes swap the cream cheese for coconut milk and use vegan cheese to make a dairy-free version — it’s just as rich and creamy without the dairy.
Spice level: Feel free to leave the jalapeño seeds in if you like it hotter, or add a pinch of cayenne for an extra kick.
Protein: Using shredded rotisserie chicken cuts down cooking time and adds a smoky flavor from the rotisserie spices — a game-changer for busy nights.
Add-ins: Try stirring in fresh corn kernels when it’s in season or toss in some black beans for extra protein and texture.

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

Step 1: Sauté the Aromatics and Chicken

Start by melting butter in olive oil over medium-high heat in a big soup pot or Dutch oven — this combo gives you a silky base. Toss in your diced onion, seeded and minced jalapeño, and chopped chicken. I like to season right here with cumin, chili powder, smoked paprika, oregano, and salt. Sauté everything for about 3 minutes until the chicken starts turning white and the veggies soften up — keep stirring so nothing sticks or burns.

Step 2: Add Peppers, Garlic, and Flour

Next, add your chopped red bell pepper and minced garlic. Stir in the flour — this step is important because it helps thicken the chowder later on. Let it cook for about 2 minutes, stirring constantly. This also cooks off the raw flour taste and helps the flour soak up all those tasty fat and spice flavors in your pot.

Step 3: Stir in the Stock and Thicken

Turn the heat down to low and slowly pour in 3 cups of chicken broth, stirring like crazy to avoid lumps. Separately, whisk the cornstarch with the remaining 1 cup of chicken broth until smooth, then add that to the pot. This double step ensures your chowder gets that perfect thick and creamy texture without being too gloopy.

Step 4: Add the Corn, Tomatoes, and Chilies

This is where the fiesta really starts! Add the cream-style corn, drained sweet corn, fire-roasted diced tomatoes, and mild diced green chilies. Give it a good stir, turn the heat up just enough to bring it to a boil, then reduce to a gentle simmer. If you’re using rotisserie chicken, now’s the time to fold it in. Let it simmer uncovered for 10 minutes, stirring occasionally so nothing sticks to the bottom.

Step 5: Stir in the Cheeses

Lower the heat to low and add softened cream cheese in dollops, stirring until it melts completely and creates a velvety base. Then, add your shredded sharp cheddar and Monterey Jack cheese in handfuls, stirring steadily until smooth and gooey. By doing it little by little, you avoid clumps and get that perfect cheesy texture. Taste and adjust salt or heat here, maybe splash in some hot sauce if you want that extra zing.

Step 6: Serve and Garnish

Ladle your Fiesta Chicken Corn Chowder into bowls and pile on your favorite garnishes. I’ve got a soft spot for a dollop of sour cream, sliced avocado, chopped cilantro, fresh diced tomatoes, and a handful of crunchy tortilla chips for that irresistible texture play.

Top Tip

Over the years making this Fiesta Chicken Corn Chowder Recipe, I’ve learned a few tricks that make all the difference between good and unforgettable chowder. Here’s what helped me nail it consistently:

Sauté with patience: Don’t rush the sautéing of the chicken and spices – it builds layers of flavor and juicy texture.
Slow melt the cheese: Adding cheese gradually over low heat prevents clumping and gives you a silky finish.
Use fresh jalapeño: Ditching pre-packaged peppers in favor of fresh jalapeños gives your chowder a brighter, fresher heat.
Avoid boring broth: Use good-quality chicken broth or homemade if you can – it’s the backbone of the soup’s flavor.

How to Serve Fiesta Chicken Corn Chowder Recipe

Fiesta Chicken Corn Chowder - Serving Suggestion

Garnishes

I always top my chowder with a hearty dollop of sour cream first — it balances the spice and adds richness. Then, I sprinkle on some fresh cilantro and diced tomatoes for brightness, creamy avocado slices for silkiness, and crushed tortilla chips for crunch because, why not? These garnishes complete each bite with bursting flavor and texture.

Side Dishes

Since this chowder is loaded and substantial, I love pairing it with simple side salads — maybe a crisp lime and cabbage slaw or a refreshing cucumber salad. Warm corn muffins or crusty bread also work wonderfully to soak up every last delicious drop.

Creative Ways to Present

For a party or special dinner, I sometimes serve this chowder in mini bread bowls or hollowed-out bell peppers to amp up the fun factor. You can also set up a toppings bar with all the garnishes so guests can customize their bowls themselves — it’s always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

After we've enjoyed dinner, I store leftovers in airtight containers in the fridge. This chowder actually tastes better the next day because the flavors meld beautifully overnight. Just make sure to cool it before sealing to keep everything fresh.

Freezing

I’ve frozen this chowder a few times by portioning it into freezer-safe containers. It freezes well but I recommend leaving out the garnishes and avocado until you reheat because those don’t freeze well. Thaw overnight in the fridge before reheating.

Reheating

Reheating is simple: warm it gently on the stovetop over low-medium heat, stirring often. If it looks a bit thick, splash in some chicken broth or water to loosen it. Avoid the microwave if you want to preserve that velvety texture.

Frequently Asked Questions:

Can I use rotisserie chicken instead of raw chicken breasts?

Absolutely! Using shredded rotisserie chicken is a fantastic shortcut. You add it near the end of cooking during the simmer step, letting it warm through without drying out. It saves cooking time and adds extra flavor.

How spicy is this Fiesta Chicken Corn Chowder Recipe?

The spice level is moderate, thanks to the jalapeño and chili powder, but you can always adjust to your preference by adding more or less jalapeño, including the seeds for more heat, or simply using milder peppers.

Can this recipe be made dairy-free or vegan?

Yes, you can substitute the butter and cream cheese with dairy-free alternatives like vegan margarine and vegan cream cheese. Use vegetable broth instead of chicken broth and leave out the cheese or try a vegan cheese alternative for a similar creamy texture.

What is the best way to thicken the chowder if it feels too thin?

The recipe uses a combination of flour and cornstarch to thicken the chowder. If it’s still too thin, you can mix a little more cornstarch with cold broth and stir it in gradually over low heat until it reaches your desired consistency. Make sure to whisk well to avoid lumps.

Final Thoughts

I keep coming back to this Fiesta Chicken Corn Chowder Recipe because it’s like a warm hug on a plate — creamy, colorful, and bursting with flavor and texture. Plus, it’s forgiving enough to tweak however you like and quick enough to whip up even on hectic days. Next time you want a cozy meal that feels both homey and festive, give this one a go — I promise you’ll be inviting it back to your dinner table often.