Description
This flavorful Fiesta Chicken Corn Chowder is a creamy, comforting soup packed with tender chicken, sweet corn, and a blend of Mexican-inspired spices. Perfect for cozy dinners, it features a rich combination of cheeses and optional garnishes like sour cream, cilantro, and avocado for an elevated taste experience.
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 (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
Optional Garnishes
- Sour cream
- Additional shredded cheese
- Fresh cilantro
- Avocados, sliced
- Diced tomatoes
- Tortilla chips
Instructions
- Sauté the chicken and aromatics: In a large Dutch oven or soup pot, melt the butter in the olive oil over medium-high heat. Add the chopped chicken breasts (or shredded rotisserie chicken if using later), diced onion, minced jalapeno, and the cumin, salt, chili powder, smoked paprika, and oregano. Sauté together for about 3 minutes until the chicken is slightly cooked and onions are translucent.
- Add bell peppers, garlic, and flour: Stir in the chopped red bell pepper and minced garlic, then sprinkle the flour evenly over the mixture. Cook while stirring constantly for 2 minutes to form a roux that will thicken the chowder.
- Add chicken broth gradually: Reduce the heat to low and gradually whisk in 3 cups of the chicken broth, stirring continuously to avoid lumps and to create a smooth base.
- Mix cornstarch slurry and add remaining ingredients: Whisk together the cornstarch and the remaining 1 cup of chicken broth until smooth, then pour it into the pot. Stir in the cream-style corn, sweet corn, fire-roasted diced tomatoes, and diced green chilies to combine all flavors.
- Simmer the chowder: Bring the mixture to a boil, then lower the heat to a gentle simmer. If using shredded rotisserie chicken instead of raw, add it now. Let the chowder simmer uncovered for 10 minutes, stirring occasionally to prevent sticking.
- Melt cheeses into the chowder: Reduce the heat further to low. Stir in the softened cream cheese until fully melted and incorporated. Then add the shredded sharp cheddar and Monterey Jack cheeses in small handfuls, stirring continuously until all cheese is completely melted and the chowder is creamy.
- Serve with garnishes: Ladle the chowder into bowls and top with your favorite garnishes such as sour cream, extra cheese, fresh cilantro, avocado slices, diced tomatoes, and crunchy tortilla chips for texture and freshness.
Notes
- For a spicier chowder, leave the jalapeno seeds in or add extra diced jalapenos.
- You can substitute chicken thighs for breasts for a juicier texture.
- If gluten-free, replace the all-purpose flour with a gluten-free flour blend or cornstarch only for thickening.
- For a smoother chowder, use an immersion blender to blend part of the soup before adding cheese.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen in portions for longer storage.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 65 mg
