Description
A hearty and flavorful Fiesta Chicken Corn Chowder combining tender chicken, sweet corn, creamy cheese, and vibrant Mexican spices for a comforting meal perfect for any occasion.
Ingredients
Scale
Base 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
Corn and Tomato Ingredients
- 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
Cheese and Garnishes
- 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)
Instructions
- Prepare the base: Melt the butter in the olive oil over medium-high heat in a large Dutch oven or soup pot. Add chicken, onions, jalapenos, and seasonings (cumin, salt, chili powder, smoked paprika, oregano), then sauté for 3 minutes until fragrant and chicken starts to cook.
- Cook vegetables and flour: Add the chopped red bell pepper, minced garlic, and flour to the pot. Stir continuously and cook for 2 minutes to combine and lightly toast the flour, which will help thicken the chowder.
- Add broth: Reduce heat to low and gradually pour in 3 cups of the chicken broth while stirring to avoid lumps.
- Mix cornstarch slurry and add corn and tomatoes: In a small bowl, whisk the 2 tablespoons cornstarch with the remaining 1 cup chicken broth until smooth. Stir this mixture into the pot along with the cream-style corn, sweet corn, diced fire-roasted tomatoes, and mild diced green chilies.
- Simmer: Bring the soup to a boil, then lower to a simmer. If using shredded rotisserie chicken instead of raw, add it now. Let simmer uncovered for 10 minutes, stirring occasionally to meld flavors.
- Add cheeses: Reduce heat to low. Stir in softened cream cheese until fully melted and incorporated. Then gradually add shredded sharp cheddar and Monterey Jack cheeses, stirring continuously until completely melted and smooth.
- Finish and serve: Adjust seasoning with hot sauce as desired. Garnish with sour cream, cilantro, avocado, tomatoes, and tortilla chips according to preference. Serve hot.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and omit chicken or replace with plant-based protein.
- To make it spicier, add more jalapeno or use hot diced green chilies instead of mild.
- If you prefer a thicker chowder, increase the flour to 1/3 cup and/or cornstarch to 3 tablespoons.
- Using rotisserie chicken saves time and adds extra flavor; add at simmering stage to warm through.
- Fresh corn can be used instead of canned for a sweeter, fresher taste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 65 mg
