Description
A creamy and flavorful Fiesta Chicken Corn Chowder packed with tender chicken, sweet corn, and a blend of Mexican spices, perfect for a hearty and comforting meal.
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)
- 1 (14 oz) can fire-roasted diced tomatoes, drained
- 1 (4 oz) can mild diced green chilies
- 4 oz block cream cheese, very soft
- ½ cup shredded sharp cheddar cheese
- ½ cup shredded Monterrey Jack cheese
- Hot sauce to taste
Garnish (optional)
- Sour cream (highly recommended)
- Additional cheese
- Cilantro
- Avocados
- Tomatoes
- Tortilla chips
Instructions
- Heat Butter and Oil: Melt the butter in olive oil over medium-high heat in a large Dutch oven or soup pot.
- Sauté Chicken and Aromatics: Add the chopped chicken, onions, jalapenos, and seasonings (cumin, salt, chili powder, smoked paprika, oregano); then sauté for 3 minutes until fragrant and chicken begins to cook.
- Add Bell Pepper, Garlic, and Flour: Stir in chopped red bell pepper, minced garlic, and flour; cook while stirring for 2 minutes to remove raw flour taste.
- Add Broth Gradually: Reduce heat to low and slowly stir in 3 cups of chicken broth, mixing thoroughly to form a thickened base.
- Prepare Cornstarch Slurry: Whisk 2 tablespoons cornstarch with the remaining 1 cup chicken broth until smooth, then add this mixture to the soup along with creamed corn, whole corn, diced tomatoes, and green chilies; stir to combine.
- Simmer the Chowder: Bring the mixture to a boil, then reduce heat to a simmer. If using shredded rotisserie chicken instead of raw chicken breast, add it now. Simmer uncovered for 10 minutes, stirring occasionally.
- Add Cream Cheese: Reduce heat to low, stir in the softened cream cheese until fully melted and incorporated into the chowder.
- Add Shredded Cheeses: Gradually add shredded sharp cheddar and Monterrey Jack cheeses a handful at a time, stirring continuously until completely melted.
- Adjust Taste and Serve: Add hot sauce to taste, and garnish servings with sour cream, additional cheese, cilantro, avocado, tomatoes, or tortilla chips as desired.
Notes
- Use rotisserie chicken for a quicker version and add after the broth mixture simmers.
- If fresh corn is unavailable, frozen or canned sweet corn will work well.
- Adjust the jalapeno quantity based on your heat preference.
- For a thicker chowder, increase the amount of cornstarch slightly.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg
