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 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); 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 (highly recommended); Extra shredded cheese for topping; Cilantro for garnish; Avocados for garnish; Tomatoes for garnish; Tortilla chips for serving

There’s something incredibly comforting about a hearty, creamy soup that bursts with bold flavors, and this Fiesta Chicken Corn Chowder Recipe fits the bill perfectly. It’s like a warm hug on a chilly day, loaded with zesty spices, tender chicken, and sweet corn that sings with every bite.

A large white pot filled with thick creamy orange soup, with visible layers of bright yellow corn kernels and small red tomato pieces mixed throughout. The soup is topped with scattered green cilantro leaves for a touch of color. A shiny silver ladle is partially submerged in the soup, held by a woman's hand on the right side of the pot, lifting a spoonful that shows the same colorful mix of corn, tomato, and cilantro. Around the pot, there are fresh green cilantro sprigs, half a green avocado, halved limes, and a small white bowl of diced tomatoes, all set on a white marbled surface. 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 honestly say this recipe is one of my go-to comfort foods when I want something quick but still feels special. It's so flavorful and creamy without being heavy, and the combination of spices adds a vibrant, fiesta-like kick that keeps everyone asking for seconds.

One-Pot Wonder: You’ll only need a single pot to pull this off, making cleanup a breeze.
Easy Ingredients: Most of what you need is probably already in your pantry, plus a few fresh veggies.
Flavor-Packed: Smoky paprika, cumin, and jalapeño come together for layers of delicious taste.
Versatile Comfort Food: It’s creamy and cheesy but uses no heavy cream, so it feels lighter but still indulgent.

This image shows a close-up of a thick, creamy soup in a white pot. The soup has a smooth yellow base mixed with bright yellow corn kernels, small red tomato pieces, and dots of green herbs on top. A metal ladle is lifting a portion of the soup, clearly showing the colorful mix of ingredients and the creamy texture. The background is out of focus but has a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Fiesta Chicken Corn Chowder Recipe is a beautiful balance of fresh and pantry staples that come together for a rich, creamy flavor with a bit of a kick. Each ingredient plays a critical role—from the sweetness of the corn to the smoky depth of cumin and paprika.

Flat lay of unsalted butter in a small white ceramic dish, a small white bowl of olive oil, a halved large onion diced, one whole jalapeno with bright green skin, raw chopped chicken breast pieces arranged neatly, a small white bowl with ground cumin powder, salt and chili powder mixed finely, a small white bowl containing smoked paprika and dried oregano, one chopped red bell pepper, a small white bowl filled with flour, four whole garlic cloves unpeeled, a small white bowl of low sodium chicken broth, a small white bowl with cornstarch powder, a white ceramic bowl with cream-style corn kernels, fresh whole ears of sweet corn with husks partially removed, a small white bowl holding diced fire-roasted tomatoes, a small white bowl of mild diced green chilies, a block of soft cream cheese, a small pile of shredded sharp cheddar cheese, a small pile of shredded Monterrey Jack cheese, a small white bowl of hot sauce, a dollop of sour cream on a simple white plate, fresh cilantro sprigs, two sliced avocados with bright green flesh, several ripe tomatoes quartered, and triangular tortilla chips arranged sharply—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: Adds richness and helps soften the veggies gently while letting you control the saltiness.
Olive oil: Boosts flavor and helps keep everything from sticking to your pot.
Onion: The foundation of flavor — diced finely so it melts into the chowder.
Jalapeño: Adds heat and brightness but feel free to seed it for milder spice.
Chicken breasts: Lean, tender protein that soaks up all the spices beautifully.
Ground cumin: Brings warm, earthy notes essential for that fiesta flair.
Chili powder: Adds complexity and a mild smoky heat.
Smoked paprika: Deepens the soup’s flavor with smoky, slightly sweet undertones.
Dried oregano: For an herbal brighten up to balance the creamy texture.
Red bell pepper: Sweet and crunchy contrast, chopped for a bit of texture.
Flour: Helps thicken the chowder slightly for that perfect creamy consistency.
Garlic cloves: No fiesta is complete without garlic’s punchy depth.
Chicken broth (low sodium): The soup’s liquid base—low sodium means you control the seasoning perfectly.
Cornstarch: A little extra thickening power to give that chowder body.
Cream-style corn: Brings sweetness and creaminess that coats your palette.
Sweet corn (canned, fresh, or frozen): Textural bursts of corn flavor that elevate every spoonful.
Fire-roasted diced tomatoes: Adds subtle smokiness and acidity to balance richness.
Mild diced green chilies: Mild heat and a tangy zip that lifts the flavors.
Cream cheese: The secret weapon for creamy richness without heaviness.
Sharp cheddar and Monterey Jack cheese: Melts in beautifully to add gooey, cheesy goodness.
Hot sauce: To taste—perfect for when you want to dial the heat up or down.
Sour cream, cilantro, avocados, tomatoes, and tortilla chips: Gorgeous garnishes that bring freshness and crunch for serving.

📝

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 that this Fiesta Chicken Corn Chowder Recipe is super versatile. I often switch up the protein or tweak the heat level depending on my mood or who I’m cooking for. Don’t hesitate to make it your own — it’s built for customization.

Variation: When I’m in a rush, shredded rotisserie chicken works wonders and even enhances the flavor since it’s already seasoned.
Mild version: Remove the jalapeño seeds or swap for a milder pepper if you prefer less heat but want to keep the flavor punch.
Vegetarian twist: Replace chicken broth with vegetable broth and omit chicken for a veggie-loaded fiesta soup — just add extra corn and bell peppers.
Extra veggies: Throw in some diced zucchini or carrots for more texture and nutrients.

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

Step 1: Sauté Your Aromatics and Chicken

Start by melting the butter into the olive oil over medium-high heat in a large Dutch oven or heavy-bottomed soup pot. Toss in your diced onions, minced jalapeños, and the chopped chicken breasts with the cumin, chili powder, smoked paprika, oregano, and salt. Sauté everything for about 3 minutes, stirring often to keep the chicken from sticking. You want the onions softened and the chicken slightly browned, but not fully cooked yet. This step really builds the flavor base, so don’t rush it.

Step 2: Build the Chowder Base

Add the chopped red bell peppers and minced garlic next, stirring everything around for about 2 minutes so the garlic becomes fragrant and the peppers soften a bit. Sprinkle in the flour and keep stirring—it cooks out the raw flour taste and helps thicken your chowder later.

Step 3: Add Broth and Thicken

Lower the heat to medium-low, then slowly pour in 3 cups of the chicken broth, stirring constantly to avoid lumps. In a separate small bowl, whisk together the cornstarch and the remaining cup of broth until smooth before adding it to the pot. This little trick gives your chowder a luscious, thick-but-not-too-heavy texture.

Step 4: Mix in the Corn and Tomatoes

Stir in the cream-style corn, the drained sweet corn, fire-roasted diced tomatoes, and the mild diced green chilies. Bring everything to a gentle boil, then reduce to a simmer and cover. If you're using shredded rotisserie chicken instead of raw chicken earlier, add it now. Let it simmer uncovered for about 10 minutes, giving it a gentle stir here and there.

Step 5: The Creamy Cheese Finish

Turn the heat down to low and stir in the softened cream cheese a little at a time until the chowder is luxuriously creamy. Then, add the shredded sharp cheddar and Monterey Jack cheeses gradually, stirring until they melt fully into the soup. This cheesy blend brings the chowder to that next level of comfort. Taste and add hot sauce as you like — I love that little extra kick!

Step 6: Serve with Your Favorite Toppings

Ladle the chowder into bowls and top with your favorite garnishes like dollops of sour cream, chopped cilantro, avocado slices, diced fresh tomatoes, and crunchy tortilla chips for texture contrast. Enjoy!

Top Tip

From my many tries making this Fiesta Chicken Corn Chowder Recipe, I’ve picked up a few pointers that really elevate the outcome and save you some stress.

Use room temperature cream cheese: It melts faster and blends smoother, avoiding lumps in your chowder.
Don’t rush the sautéing step: Properly cooking the onions and chicken first builds the deep flavor you want.
Adjust heat with hot sauce at the end: It’s easier to control spiciness after the cheeses have mellowed the broth.
Simmer uncovered: Letting the soup simmer with the lid off thickens it nicely and avoids excess wateriness.

How to Serve Fiesta Chicken Corn Chowder Recipe

Fiesta Chicken Corn Chowder - Serving Suggestion

Garnishes

My favorite garnishes for this chowder are a generous dollop of sour cream, fresh cilantro for brightness, creamy avocado slices that add richness, diced tomatoes for freshness, and crushed tortilla chips right on top for that irresistible crunch contrast. These toppings really personalize each bowl and bring out the fiesta vibes.

Side Dishes

I like pairing this chowder with warm, soft cornbread or crispy garlic bread to soak up all that delicious broth. A simple green salad with lime vinaigrette also complements the richness and keeps the meal balanced. It’s never complete without a side of your favorite hot sauce, of course!

Creative Ways to Present

For special occasions, I sometimes serve this chowder in mini bread bowls or hollowed-out bell peppers to impress guests. Another fun idea is layering the chowder in clear glass mugs and topping with colorful garnishes for a vibrant presentation at casual dinner parties.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer your leftover Fiesta Chicken Corn Chowder to an airtight container and refrigerate for up to 3-4 days. I find the flavors actually deepen overnight, making it even tastier the next day!

Freezing

This chowder freezes well — just let it cool completely, then portion it into freezer-safe containers or heavy-duty bags. It keeps up to 3 months. When you thaw it, you may notice the cheese separates a bit, so stir well while reheating to bring it back to creamy perfection.

Reheating

Reheat gently on the stove over low-medium heat, stirring often to prevent sticking and help the cheese re-incorporate smoothly. If it thickens too much, loosen it with a splash of broth or water until you reach your desired consistency.

Frequently Asked Questions:

Can I use rotisserie chicken instead of raw chicken breasts?

Absolutely! Using shredded rotisserie chicken is a fantastic shortcut that adds extra flavor. Add it later in the cooking process with the other ingredients after the broth is added, as described in the recipe.

Is this chowder spicy?

It has a mild to moderate heat depending on your jalapeño and hot sauce choices. Removing jalapeño seeds or cutting back on chili powder will make it milder, perfect for sensitive palates.

Can I make this dairy-free?

Yes! Skip the cream cheese and shredded cheeses, and use coconut milk or a dairy-free cream alternative to maintain creaminess. Nutritional yeast can add cheesy flavor without dairy.

What can I serve with this chowder?

Warm cornbread, crusty garlic bread, or a fresh salad complement this chowder perfectly. Don't forget garnishes like sour cream, avocado, and tortilla chips for a complete meal.

Final Thoughts

This Fiesta Chicken Corn Chowder Recipe holds a special place in my kitchen because it’s quick, incredibly satisfying, and full of personality. It’s one of those meals that brings everyone together around the table, and even the pickiest eaters find something to love. Give it a try — I promise it’ll become one of your favorite ways to enjoy a cozy, flavorful dinner that feels like a celebration.