Name: Mexican Chicken Corn Chowder Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
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; 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; Sour cream; Additional shredded cheese; Fresh cilantro; Avocados, sliced; Diced tomatoes; Tortilla chips

There’s something incredibly comforting about a bowl of creamy, hearty chowder that packs a punch of flavor, and this Mexican Chicken Corn Chowder Recipe nails it every time. It’s like a cozy fiesta in a bowl—rich, savory, and just the right amount of spicy to keep you coming back for more.

The image shows a close-up of a thick creamy soup in a white pot. The soup has a yellowish base mixed with small pieces of bright yellow corn and diced red tomatoes. There are flecks of green herbs sprinkled throughout, adding color contrast. A metal ladle is lifting a portion of the soup, filled with corn, tomatoes, and herbs, creating a textured and colorful mix against the smooth creamy background. The setting has a white marbled surface in the background. 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 Mexican Chicken Corn Chowder Recipe
Top Tip
How to Serve Mexican Chicken Corn Chowder Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Mexican Chicken Corn Chowder Recipe

Why You'll Love This Recipe

This Mexican Chicken Corn Chowder Recipe has quickly become one of my go-to comfort meals because it’s easy to make yet absolutely packed with flavor. It’s perfect for weeknights, but also impressive enough to serve when friends pop over unexpectedly.

Layered Flavors: The combination of smoky paprika, cumin, and mild heat from jalapeños gives this chowder a delicious complexity.
Comfort in a Bowl: That creamy texture with chunks of tender chicken and sweet corn feels like a warm hug on chilly days.
Flexible & Adaptable: You can easily swap chicken types or adjust the spice level to suit what you have on hand or your taste buds.
Quick to Prepare: With just about 30 minutes of effort, you’ll have a hearty, homemade meal that outshines canned soups any day.

The image shows a thick, creamy soup with a light orange color base filling the frame, mixed with small bright yellow corn pieces and scattered red chunks of tomatoes, topped with finely chopped green cilantro leaves. A silver ladle is partially submerged on the right side, holding some of the soup with visible corn, tomato pieces, and cilantro. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays its part in making this Mexican Chicken Corn Chowder Recipe shine. From the creamy cheeses to the fire-roasted tomatoes, everything blends perfectly for that rich, comforting bite. Here’s what you’ll need and why these choices matter:

Flat lay of a small white ceramic bowl of unsalted butter, a small white ceramic bowl of golden olive oil, half a large diced white onion, one green jalapeno pepper sliced and minced, raw chopped chicken breasts in a neat pile, a small white ceramic bowl of ground cumin powder, a small white ceramic bowl of chili powder, a small white ceramic bowl of smoked paprika, a small white ceramic bowl of dried oregano, one chopped red bell pepper, a small white ceramic bowl of all-purpose flour, four whole garlic cloves peeled, two small white ceramic bowls—one with cream-style corn and one with drained sweet corn kernels, a small white ceramic bowl filled with fire-roasted diced tomatoes, a small white ceramic bowl of mild diced green chilies, a block of very soft cream cheese, a small white ceramic bowl of shredded sharp cheddar cheese, and a small white ceramic bowl of shredded Monterey Jack cheese arranged symmetrically, 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 develop a flavorful base when combined with olive oil.
Olive Oil: Keeps the sauté process smooth and enhances the overall depth without overpowering.
Onion and Jalapeño: Give the chowder that classic aromatic and mild heat to wake up your taste buds.
Chicken Breasts (or Rotisserie Chicken): Tender protein that soaks up the spices and keeps each spoonful satisfying.
Ground Cumin, Chili Powder, Smoked Paprika, Oregano: This spice blend is what truly transforms this chowder, delivering that signature Mexican flair.
Red Bell Pepper: Adds sweetness and color contrast, making the chowder visually inviting.
Flour: Key to thickening the chowder to that perfect luscious consistency.
Garlic: Nothing beats fresh garlic for a flavor boost that sings against the creamy background.
Chicken Broth (Low Sodium): Gives body without making the soup too salty; controlling salt yourself is the secret to balance.
Cornstarch: Helps thicken the chowder further, keeping it creamy but not heavy.
Cream-Style Corn & Sweet Corn: Two textures of corn boost sweetness and that delightful bite.
Fire-Roasted Diced Tomatoes: Smoky, tangy notes that bring brightness to the chowder.
Mild Diced Green Chilies: A gentle kick of spice that ties flavors together without overwhelming.
Cream Cheese: This is the secret weapon for that velvety, luscious texture.
Sharp Cheddar & Monterey Jack Cheese: They melt beautifully adding richness and a hint of sharpness for balance.
Hot Sauce (to taste): Customize the heat exactly how you like it — I usually add a splash to mine.

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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

One thing I love about this Mexican Chicken Corn Chowder Recipe is how flexible it is. You can play with ingredients to suit your mood or pantry!

Variation: I often use shredded rotisserie chicken when I’m short on time—it saves so much prep but still tastes fantastic. On cooler nights, I’ll add diced potatoes for extra heartiness.
Spice Level: Feel free to leave the jalapeño seeds in if you like things hotter. Or swap them for a poblano pepper for a milder smokiness.
Dairy-Free Option: For a dairy-free twist, I’ve replaced the cream cheese with coconut cream and used a vegan cheese blend—it’s surprisingly good!
Seasonal Touch: In summer, fresh corn kernels shine best; in winter, canned or frozen works perfectly well.

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

Step 1: Sauté the Flavor Base and Chicken

Start by melting butter with olive oil over medium-high heat in a large Dutch oven or heavy pot. Toss in the diced chicken (or shredded rotisserie chicken if you’re using that), onions, jalapeños, and all the spices—cumin, chili powder, smoked paprika, oregano, and salt. Sauté for about 3 minutes until the chicken begins to cook and the onions soften. This step builds the base flavor; don’t rush it or skip the spices here, because they infuse the chowder beautifully.

Step 2: Add Bell Peppers, Garlic, and Flour

Next up, stir in the chopped red bell pepper and minced garlic. Sprinkle the flour over the mixture and cook while stirring for 2 minutes. The flour will help thicken the chowder later, and cooking it now removes that raw flour taste. Keep stirring so nothing sticks to the bottom or burns—this little step is key!

Step 3: Build the Broth and Corn Layers

Turn the heat down to low and slowly whisk in 3 cups of chicken broth, combining everything into a smooth base. Meanwhile, in a separate bowl, whisk the cornstarch with the remaining 1 cup of broth until fully dissolved and add that to your pot. This extra thickening step ensures the chowder ends up perfectly creamy without being gluey. Then, stir in the cream-style corn, sweet corn, fire-roasted tomatoes, and mild diced green chilies. These ingredients add the signature sweet and smoky elements that make this chowder stand out.

Step 4: Simmer and Melt the Cheeses

Bring everything to a boil, then reduce to a gentle simmer. I usually leave the pot uncovered so it thickens nicely over about 10 minutes, stirring occasionally. If you've held off on adding rotisserie chicken, now’s the time to fold it in so it warms through without drying out. When the chowder is thick and bubbly, lower the heat and stir in the softened cream cheese until it melts fully—creamy heaven right here! Then add shredded sharp cheddar and Monterey Jack cheeses a handful at a time, stirring until each batch dissolves completely. This layering of cheeses gives a luscious texture and rich flavor.

Step 5: Final Touches & Serve

Give the chowder a taste and adjust seasoning with salt or hot sauce if needed. Ladle it into bowls and top with your favorite garnishes. Oh, and don’t skip the sour cream—it adds a cooling counterpoint that brightens the whole dish.

Top Tip

From my experience, the secret to nailing this Mexican Chicken Corn Chowder Recipe every time lies in managing the texture and seasoning balance. Here's what I’ve learned along the way:

Layer Your Spices: Adding spices early during the sauté lets them bloom and deepen the flavor, don’t just sprinkle them in at the end.
Softened Cream Cheese: Always bring your cream cheese to room temperature beforehand; cold cheese will clump and resist melting smoothly.
Don’t Rush the Simmer: Letting the chowder simmer uncovered for about 10 minutes really concentrates the flavors and thickens it naturally.
Hot Sauce Adds Dimension: Adding hot sauce to your bowl rather than the pot gives each person control, especially helpful if you’re serving a crowd.

How to Serve Mexican Chicken Corn Chowder Recipe

Mexican Chicken Corn Chowder - Serving Suggestion

Garnishes

For toppings, I personally always go for a dollop of cool sour cream to balance the heat and add creaminess. Fresh cilantro sprinkled on top brings that hint of freshness, while diced avocados add creaminess and a lovely buttery texture. I’m also a fan of crumbled sharp cheddar cheese or extra shredded Monterey Jack melted right on top just before serving. And never underestimate the power of some crunchy tortilla chips or strips for a delightful contrast.

Side Dishes

This chowder is satisfying on its own, but I love pairing it with a simple side of warm, crusty cornbread or homemade flour tortillas to soak up all that delicious broth. A fresh green salad with lime vinaigrette also works great to cut through the richness and keep things light.

Creative Ways to Present

For a festive gathering, try serving the Mexican Chicken Corn Chowder in mini bread bowls or hollowed-out mini bell peppers for a colorful presentation. I once brought this chowder to a potluck and served it with an array of toppings on the side, turning it into a fun DIY bar—everyone loved customizing their bowls!

Make Ahead and Storage

Storing Leftovers

I store leftovers in a tightly sealed container in the fridge, where they last for about 3 to 4 days. When it cools overnight, the flavors actually deepen, sometimes making the chowder taste even better the next day.

Freezing

This chowder freezes pretty well when placed in an airtight, freezer-safe container. I usually freeze it in individual portions so it’s easy to thaw just what I need. Keep in mind, the texture of cheese-based soups can change slightly after freezing, so a gentle stir after reheating helps bring it back together.

Reheating

To reheat, I prefer warming it gently on the stovetop over low heat, stirring often to prevent sticking or curdling. If it seems thick, adding a splash of chicken broth or water helps loosen it without losing creaminess.

Frequently Asked Questions:

Can I make this Mexican Chicken Corn Chowder Recipe vegetarian?

Absolutely! You can replace the chicken broth with vegetable broth and omit the chicken altogether, or substitute it with hearty vegetables like diced potatoes, zucchini, or even plant-based meat alternatives. Just keep the spices and corn for that classic flavor.

What’s the best way to adjust the spice level in this chowder?

Start by keeping the jalapeño seeds out to reduce heat. You can always add chopped fresh jalapeño or hot sauce when serving for more kick. For milder options, try substituting with poblano peppers, which have a smoky flavor but less heat. Tasting as you go is key!

Can I prepare any ingredients ahead of time?

Definitely! You can dice all the vegetables and even shred or chop the chicken a day ahead to save yourself some chopping on cooking day. Cream cheese can be softened by leaving it out in advance. Pre-measuring your spices also speeds things up in the kitchen.

Is this recipe suitable for meal prepping?

Yes, this Mexican Chicken Corn Chowder Recipe is perfect for meal prepping. It stores and freezes well, making it easy to enjoy flavorful leftovers all week. Just portion it out and reheat gently when ready to eat for a quick, satisfying meal.

Final Thoughts

This Mexican Chicken Corn Chowder Recipe has become one of those dishes I turn to when I want something satisfying but not complicated. It’s rich, creamy, and bursting with flavor—yet straightforward enough that even a weeknight cook like me can whip it up easily. I hope you enjoy it as much as I do and that it becomes one of your staple recipes too. Serve it up, gather your favorite toppings, and savor every comforting spoonful!