Description
Fiesta Chicken Corn Chowder is a creamy, cheesy, and flavorful soup bursting with Mexican-inspired seasonings. Made with tender chicken, roasted tomatoes, and a blend of cheeses, this one-pot meal comes together in under 30 minutes and is perfect for a comforting family dinner.
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 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
Liquid & Corn
- 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
Dairy & Garnishes
- 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
Instructions
- Sauté Aromatics and Chicken: Melt the butter in the olive oil over medium-high heat in a large Dutch oven or soup pot. Add the chopped chicken, diced onions, minced jalapenos, and seasonings including cumin, salt, chili powder, smoked paprika, and dried oregano. Sauté for 3 minutes until the chicken starts to cook through and the vegetables soften.
- Add Bell Peppers, Garlic, and Flour: Stir in the chopped red bell peppers, minced garlic, and flour. Cook while stirring continuously for 2 minutes to create a roux that will help thicken the chowder.
- Incorporate Broth Gradually: Reduce heat to low and slowly add 3 cups of the chicken broth to the pot, stirring constantly to combine with the roux and avoid lumps.
- Mix Cornstarch Slurry and Remaining Broth: In a separate bowl, whisk together 2 tablespoons of cornstarch with the remaining 1 cup of chicken broth until smooth. Add this mixture to the soup pot along with the cream-style corn, drained sweet corn, fire-roasted diced tomatoes, and mild diced green chilies. Stir well to combine.
- Simmer the Soup: Bring the soup to a boil, then reduce to a simmer. If using shredded rotisserie chicken instead of raw chicken, add it now. Let the chowder simmer uncovered for 10 minutes, stirring occasionally to blend flavors and thicken the soup.
- Add Cream Cheese and Shredded Cheeses: Reduce the heat to low. Stir in the softened cream cheese until fully melted into the chowder for creaminess. Then add the shredded sharp cheddar and Monterey Jack cheeses a handful at a time, stirring continuously until they are completely melted and smooth.
- Serve with Toppings: Ladle the chowder into bowls and garnish with desired toppings such as hot sauce, sour cream, extra shredded cheese, cilantro, diced avocados, chopped tomatoes, and serve with crunchy tortilla chips on the side or as a garnish.
Notes
- This chowder is packed with Mexican-inspired spices that give it a robust, layered flavor perfect for family meals.
- Using rotisserie chicken can reduce total cooking time and add extra flavor.
- The recipe is creamy without heavy cream by using cream cheese and a blend of cheeses.
- Adjust the jalapeno and hot sauce to control the heat level according to preference.
- Serve with fresh garnishes like avocado and cilantro to add freshness and texture contrast.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on stovetop.
- Tortilla chips add a nice crunch—consider breaking them up as a topping.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 75 mg
