Description
Fiesta Chicken Corn Chowder is a comforting, creamy soup infused with Mexican seasonings and packed with chicken, corn, and cheese. Made in one pot, it’s cheesy and flavorful without the use of heavy cream, perfect for a satisfying meal ready in 30 minutes.
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 (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
Optional Garnishes
- Hot sauce to taste
- Sour cream
- Extra shredded cheese
- Chopped cilantro
- Diced avocados
- Diced tomatoes
- Tortilla chips
Instructions
- Sauté Chicken and Vegetables: Melt the butter in olive oil over medium-high heat in a large Dutch oven or soup pot. Add chopped chicken, diced onions, minced jalapenos, and seasonings (cumin, salt, chili powder, smoked paprika, oregano). Sauté for 3 minutes, stirring occasionally.
- Add Bell Peppers, Garlic, and Flour: Stir in chopped red bell pepper, minced garlic, and flour. Cook while stirring for 2 minutes to eliminate raw flour taste and coat the vegetables and chicken.
- Add Broth and Cornstarch Mixture: Reduce heat to low and gradually pour in 3 cups of the chicken broth, stirring constantly. In a separate bowl, whisk cornstarch with the remaining 1 cup chicken broth until smooth, then add it to the soup. This will help thicken the chowder.
- Add Corn, Tomatoes, and Chilies: Stir in cream-style corn, drained sweet corn, fire-roasted diced tomatoes, and mild diced green chilies until combined.
- Simmer the Soup: Bring the soup to a boil, then reduce heat to a simmer. If using rotisserie chicken instead of raw chicken breasts, add it now. Simmer uncovered for 10 minutes, stirring occasionally to blend flavors.
- Add Cream Cheese and Shredded Cheeses: Lower heat to low and stir in softened cream cheese until fully melted and incorporated. Add shredded sharp cheddar and Monterey Jack cheeses a handful at a time, stirring continuously until melted and smooth.
- Serve with Garnishes: Ladle soup into bowls and garnish with hot sauce, sour cream, extra cheese, cilantro, diced avocados, tomatoes, and tortilla chips as desired.
Notes
- This chowder is cheesy and creamy without heavy cream, making it lighter but still rich.
- You can use either raw chopped chicken breasts or shredded rotisserie chicken for convenience.
- Make sure to whisk cornstarch well with broth to avoid lumps and achieve a smooth thickness.
- Adjust spice levels by adding more jalapeno or hot sauce according to your preference.
- Use a Dutch oven or heavy soup pot for even heating and easy sautéing.
- Garnishes like cilantro and avocado add freshness and balance the richness.
- Serve with tortilla chips for added crunch and authentic Mexican flair.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
