Name: Fiesta 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/un)cooked (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; 1/2 cup shredded sharp cheddar cheese; 1/2 cup shredded Monterrey Jack cheese; Sour cream; Additional shredded cheese; Cilantro; Avocados, diced; Tomatoes, diced; Tortilla chips; Hot sauce to taste

There’s something incredibly comforting about a rich, creamy chowder with a little kick, and that’s exactly what the Fiesta Chicken Corn Chowder Recipe delivers. It’s like a warm fiesta in every spoonful—hearty, cheesy, and packed with that vibrant Mexican-inspired flavor combo that makes you want to grab a tortilla chip and dig right in.

The image shows a close-up of a thick creamy soup with a yellow base, filled with bright yellow corn kernels and red tomato pieces, topped with small green cilantro leaves scattered throughout. The soup is in a white pot with a silver ladle lifting a portion that highlights the mix of ingredients and creamy texture. The background is a white marbled surface, enhancing the colorful and warm look of the soup. 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 Fiesta Chicken Corn Chowder Recipe
Top Tip
How to Serve Fiesta Chicken Corn Chowder Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Fiesta Chicken Corn Chowder Recipe

Why You'll Love This Recipe

I absolutely adore this Fiesta Chicken Corn Chowder Recipe because it’s my go-to when I want something that feels both cozy and festive. It’s quick to make, but it tastes like you spent hours simmering flavors together. Plus, it’s so versatile—you can tweak the heat or add extra veggies to fit your personal taste or what’s in your fridge.

Bold, layered flavors: The blend of cumin, smoked paprika, and chili powder gives this chowder a deep, smoky vibe that keeps you coming back for more.
Hearty and satisfying: The chicken and corn make it filling enough to serve as a full meal, not just a starter.
Easy to customize: You can swap out rotisserie chicken for fresh chicken or adjust the spice level by adding more jalapenos or hot sauce.
Perfect weeknight dinner: It comes together in about 30 minutes, making it a lifesaver when you want comfort food fast.

A close-up of a creamy yellow soup filled with small bright yellow corn kernels and chunks of red tomato scattered throughout. The soup also has green chopped herbs sprinkled on top, adding a fresh touch. A silver spoon is dipped into the soup, holding a scoop that shows the thick texture with the same colorful ingredients visible. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Fiesta Chicken Corn Chowder isn’t just a random mix—it’s a carefully layered set of ingredients that balance creaminess, spice, and freshness. Shopping for these ingredients is pretty straightforward, but fresh jalapeno and good quality cream cheese really make a difference here.

Flat lay of a small pat of unsalted butter, a small white bowl of olive oil, half a large yellow onion diced, one green jalapeno pepper whole and uncut, raw chopped chicken breast pieces, a small white bowl of ground cumin, a small white bowl of salt, a small white bowl of chili powder, a small white bowl of smoked paprika, a small white bowl of dried oregano, one whole red bell pepper chopped, a small white bowl of all-purpose flour, four whole garlic cloves unpeeled, a small white bowl of low sodium chicken broth, a small white bowl of cornstarch, a small white bowl filled with cream-style corn, a small white bowl with sweet corn kernels, a small white bowl of fire-roasted diced tomatoes, a small white bowl of mild diced green chilies, a small block of cream cheese, small piles of shredded sharp cheddar cheese and shredded Monterrey Jack cheese, a small white bowl of hot sauce, and fresh cilantro sprigs, 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 a rich, creamy base without overpowering the other flavors.
Olive oil: Helps sauté the chicken and veggies with a subtle fruity flavor.
Onion: Provides sweetness and depth when it caramelizes slightly.
Jalapeno: Brings just the right amount of heat—you control just how spicy it gets by leaving some seeds in or taking them all out.
Chicken breasts or rotisserie chicken: Either works wonderfully—you save time with rotisserie, but fresh chicken lets you control the cooking.
Ground cumin: Adds that signature warm, earthy Mexican flavor.
Chili powder: Puts a gentle smoky heat that layers well with other spices.
Smoked paprika: Elevates the smoky notes and gives a hint of sweetness.
Dried oregano: Adds a subtle herbaceous touch that rounds out the spices.
Red bell pepper: Sweet crunch that brightens the chowder texture.
Flour: Helps thicken the chowder so it’s perfectly creamy.
Garlic cloves: Essential for that savory depth.
Low sodium chicken broth: The liquid base that carries flavors without being salty.
Cornstarch: Gives extra body to the chowder so it’s rich but not gluey.
Cream-style corn: For creamy sweetness and texture that’s pure comfort.
Sweet corn kernels: Adds bursts of fresh crunch throughout.
Fire-roasted diced tomatoes: Lend smoky acidity and complexity.
Mild diced green chilies: Give subtle heat and depth without overwhelming.
Cream cheese: The secret weapon for ultra-smooth and tangy richness.
Sharp cheddar & Monterey Jack cheese: Melts into the chowder for cheesy comfort and gooey goodness.
Hot sauce: Optional, but I always add it for that personal punch of heat.

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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

I love tweaking this Fiesta Chicken Corn Chowder Recipe depending on what mood I’m in or what I have hanging out in the fridge. Feel free to get creative here—minor swaps only enrich the experience!

Variation: Sometimes I swap regular cream cheese for a spicy pepper jack cheese to kick up the heat without extra jalapenos—it's a fantastic twist.
Dietary mods: For a lighter version, try using half-and-half instead of cream cheese and cheese, or for keto, swap flour for almond flour or omit it altogether, thickening with pureed cauli.
Extra veggies: I’ve thrown in zucchini or corn on the cob kernels when in season, which adds freshness and texture that jazzes things up.
Protein options: Rotisserie chicken is a huge time-saver, but diced cooked turkey works wonderfully in a pinch too.

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

Step 1: Sauté the Chicken and Veggies

I start by melting the butter with olive oil over medium-high heat in my trusty Dutch oven. Then toss in the chopped chicken, diced onions, jalapenos, and all the dried spices. Sauté for about three minutes until the chicken starts to turn opaque and the onions soften. Keep an eye on the heat so the garlic and spices don’t burn—stirring often helps here.

Step 2: Layer in More Flavor with Peppers, Garlic, and Flour

Add the red bell peppers, minced garlic, and flour next. This step is so key because the flour helps thicken the chowder later. Stir constantly for two minutes to cook the flour—this cooks out the raw taste and helps form a nice roux base for your chowder’s creamy texture.

Step 3: Build the Broth and Thicken

Now reduce the heat to low and slowly whisk in three cups of chicken broth. In a separate bowl, mix the cornstarch with the remaining cup of broth until smooth, then stir it into the pot. This two-step technique ensures your chowder thickens evenly without clumpy bits.

Step 4: Add Corn, Tomatoes, and Chilies

Stir in the cream-style corn, drained sweet corn kernels, fire-roasted diced tomatoes, and diced green chilies. They bring bursts of sweetness, smokiness, and subtle heat that make every bite so interesting. Bring everything up to a boil, then lower to a gentle simmer.

Step 5: Simmer and Add Rotisserie Chicken (if using)

Let the chowder simmer uncovered for 10 minutes, stirring often to prevent sticking and to allow flavors to meld. If you’re using rotisserie chicken, stir it in now to warm through, no extra cooking needed since it's already cooked.

Step 6: Melt in the Cheeses

Finally, lower the heat and stir in the softened cream cheese until it melts smoothly. Then add the shredded cheddar and Monterey Jack cheeses a handful at a time, waiting for each to melt fully before adding the next batch. This slow addition prevents clumping and gives your chowder luscious creaminess.

Step 7: Serve with Your Favorite Toppings

Ladle the chowder into bowls and pile on your favorite garnishes—I love a dollop of sour cream, chopped cilantro, and diced avocados. Plus, don’t forget the crunch of tortilla chips on the side!

Top Tip

From my time making this recipe multiple times, I’ve learned a few tricks that really take your Fiesta Chicken Corn Chowder Recipe to the next level. These tips make it easier and tastier—trust me, I’ve made plenty of burn-the-onion soups before figuring this out!

Perfectly soften cream cheese: Always let your cream cheese get really soft at room temperature before adding—this prevents lumps and helps it integrate smoothly.
Even thickening: Mixing cornstarch with cold broth before adding it keeps your chowder silky instead of gluey or clumpy.
Control the heat: I remove the jalapeno seeds when I want just a hint of spice, but if you love heat, leave some in and add a few dashes of your favorite hot sauce when serving.
Sauté with patience: Don’t rush the sautéing—softening onions and chocolatey cumin fragrance will build all the beautiful layers of flavor.

How to Serve Fiesta Chicken Corn Chowder Recipe

Fiesta Chicken Corn Chowder - Serving Suggestion

Garnishes

For me, garnishes make or break a chowder. I’m all about a generous spoonful of sour cream to balance the spice and add creaminess. Fresh cilantro and creamy diced avocado bring brightness and coolness, while a sprinkle of sharp cheddar or extra cheese on top amps up the indulgence. Oh, and tortilla chips on the side? A must-have for that perfect crunch!

Side Dishes

This chowder shines best as a meal on its own, but if you want sides, a crisp green salad or roasted veggies complement it beautifully. Cornbread or warm flour tortillas also make great companions to soak up every last drop of that chowder goodness.

Creative Ways to Present

For cozy dinner parties, I like serving this chowder in small, hollowed-out mini bell peppers—turns it into a festive appetizer! Another fun trick is to layer it in clear jars with some crushed tortilla chips, avocado, and a cilantro sprig on top for a grab-and-go party snack that looks and tastes fabulous.

Make Ahead and Storage

Storing Leftovers

I store leftover chowder in airtight containers in the fridge for up to 3 days. It thickens as it chills, so just add a splash of broth or water when reheating to get it back to that lovely creamy consistency.

Freezing

I’ve frozen this chowder in freezer-safe containers without any problems. When you’re ready to eat, thaw overnight in the fridge and warm gently on the stove with a little extra broth if needed. The cream cheese can sometimes separate slightly, so stirring well while reheating helps smooth it out.

Reheating

To reheat, I prefer the stovetop over the microwave. Warm it slowly over medium-low heat, stirring frequently. Adding a bit of chicken broth or water helps restore the perfect chowder texture without thinning it too much. This way, you’ll get the freshest taste, almost like it’s just been made!

Frequently Asked Questions:

Can I make Fiesta Chicken Corn Chowder Recipe vegetarian?

Absolutely! Swap the chicken broth for vegetable broth, and omit the chicken or replace it with plant-based meat alternatives or hearty beans like cannellini. The flavors will still be robust and comforting.

How spicy is the Fiesta Chicken Corn Chowder Recipe?

The spice level is mild to medium, thanks to the jalapenos and chili powder. You can easily adjust the heat by removing jalapeno seeds for less spice or adding extra hot sauce or chopped fresh chilies if you like it hotter.

Can I make this chowder ahead of time?

Yes! This chowder actually tastes even better the next day as the flavors have more time to meld. Just store it in the refrigerator and reheat gently on the stovetop, adding a little broth if it thickens too much.

What’s the best way to thicken the chowder?

The combination of flour and cornstarch in this recipe ensures a creamy, thick texture. Whisk the cornstarch with cold chicken broth before adding it to avoid lumps. If you want a thicker chowder, you can simmer it uncovered for a bit longer to reduce.

Final Thoughts

This Fiesta Chicken Corn Chowder Recipe holds a special place in my kitchen because it’s the perfect blend of warming comfort and lively flavors that remind me of festive family dinners. It’s easy enough for any night, yet impressive enough when guests come over. I hope you give it a try—it’ll quickly become one of those meals you want to make over and over!