Description
A flavorful and creamy Fiesta Chicken Corn Chowder packed with tender chicken, sweet corn, and a blend of Mexican-inspired spices. Perfect as a comforting main course to warm up your meal times with a festive twist.
Ingredients
Scale
For the Chowder:
- 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
Optional Garnishes:
- Sour cream
- Additional shredded cheese
- Cilantro
- Avocados, diced
- Tomatoes, diced
- Tortilla chips
- Hot sauce to taste
Instructions
- Saute chicken and aromatics: Melt the butter with olive oil over medium-high heat in a large Dutch oven or soup pot. Add chopped chicken breast, diced onions, jalapeno, and season with ground cumin, salt, chili powder, smoked paprika, and dried oregano. Sauté for 3 minutes until chicken starts to cook and vegetables soften.
- Add bell pepper, garlic, and flour: Stir in the chopped red bell pepper and minced garlic. Sprinkle the flour over the mixture and cook while stirring constantly for 2 minutes to form a roux and cook out the raw flour taste.
- Add chicken broth gradually: Reduce heat to low and gradually pour in 3 cups of the low sodium chicken broth while stirring to create a smooth base.
- Prepare cornstarch slurry and add remaining ingredients: Whisk 2 tablespoons cornstarch into the remaining 1 cup chicken broth until smooth, then stir this slurry into the pot. Add the cream-style corn, the drained whole corn, fire-roasted diced tomatoes, and mild diced green chilies. Stir everything well to combine.
- Simmer the chowder: Bring the soup to a boil, then reduce heat to a simmer. If using shredded rotisserie chicken instead of raw chicken breast, add it now. Let the chowder simmer uncovered for 10 minutes while stirring occasionally to thicken and develop flavors.
- Melt cheeses and finish: Reduce heat to low and add the softened cream cheese, stirring until fully melted and incorporated. Then add the shredded sharp cheddar and Monterrey Jack cheese a handful at a time, stirring continuously until fully melted and creamy.
- Serve with garnish: Ladle the chowder into bowls and top with desired garnishes such as sour cream, additional cheese, fresh cilantro, diced avocados, tomatoes, tortilla chips, and hot sauce for extra flavor and texture.
Notes
- Use shredded rotisserie chicken as a shortcut to save time and add extra flavor.
- The cream cheese adds richness and creaminess; soften it before adding for smoother incorporation.
- For a spicier chowder, leave some seeds in the jalapeno or add extra hot sauce.
- To make this recipe gluten free, substitute the all-purpose flour with gluten-free flour or cornstarch alone.
- Fresh or frozen corn kernels can be used as alternatives to canned corn.
- Garnishes are optional but highly recommended for added freshness and texture contrast.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 65 mg
