Description
Fiesta Chicken Corn Chowder is a creamy, cheesy, and flavorful soup infused with Mexican spices. Made in one pot with tender chicken, sweet corn, fire-roasted tomatoes, and a blend of cheeses, this chowder is comforting and perfect for a quick, satisfying meal.
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 and 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 Monterey Jack cheese
Optional Garnishes
- Hot sauce to taste
- Sour cream
- Additional shredded cheese
- Fresh cilantro
- Avocados, sliced
- Chopped tomatoes
- Tortilla chips
Instructions
- Heat butter and oil: Melt the butter in olive oil over medium-high heat in a large Dutch oven or soup pot.
- Sauté chicken and aromatics: Add chopped chicken, diced onions, minced jalapenos, and seasonings (cumin, salt, chili powder, smoked paprika, oregano) and sauté for 3 minutes to cook the chicken and soften the veggies.
- Add bell pepper, garlic, and flour: Stir in chopped red bell pepper, minced garlic, and flour; cook while stirring for 2 minutes to remove raw flour taste.
- Add chicken broth: Reduce heat to low and gradually stir in 3 cups of the chicken broth to create a smooth base.
- Mix cornstarch slurry and add remaining broth: Whisk 2 tablespoons cornstarch with remaining 1 cup chicken broth, then add this slurry to the soup to help thicken it.
- Add corn, tomatoes, and chilies: Stir in cream-style corn, sweet corn, fire-roasted diced tomatoes, and diced green chilies.
- Simmer with chicken: Bring the soup to a boil, then reduce to a simmer. If using shredded rotisserie chicken, add it now. Simmer uncovered for 10 minutes, stirring occasionally.
- Incorporate cheeses: Lower heat to low. Stir in softened cream cheese until melted and smooth. Gradually add shredded cheddar and Monterey Jack cheeses, stirring until fully melted and creamy.
- Serve and garnish: Ladle chowder into bowls and garnish with your choice of hot sauce, sour cream, extra cheese, fresh cilantro, avocado slices, chopped tomatoes, and tortilla chips.
Notes
- This chowder is made in one pot and ready in 30 minutes, perfect for a quick weeknight meal.
- You can use cooked rotisserie chicken instead of raw chicken breasts to reduce cooking time.
- For extra thickness, make sure to cook the flour and butter mixture (roux) properly before adding broth.
- Adjust the spiciness by adding or leaving out the jalapeno and hot sauce to your preference.
- If dairy-free, substitute cream cheese and shredded cheeses with vegan alternatives.
- This recipe freezes well; reheat gently on stovetop to prevent cheese separation.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 65 mg
