Description
Fiesta Chicken Corn Chowder is a creamy, spicy, and flavorful soup combining tender chicken, sweet corn, bell peppers, and a blend of Mexican-inspired seasonings. This hearty chowder is perfect for a comforting meal, garnished with fresh toppings like sour cream, avocado, and tortilla chips for added texture and taste.
Ingredients
Scale
Base 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
Corn and Tomato Mix
- 2 cans (14.75 oz each) cream-style corn
- 1 can (15 oz) sweet corn, drained and rinsed (or 2 cups fresh or frozen corn)
- 1 can (14 oz) fire-roasted diced tomatoes, drained
- 1 can (4 oz) mild diced green chilies
Dairy and Cheese
- 4 oz block cream cheese, very soft
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterrey Jack cheese
Garnish (Optional)
- Sour cream
- Additional shredded 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 until fragrant and melted completely.
- Sauté Chicken and Veggies: Add chopped chicken breasts (or rotisserie chicken later), diced onions, minced jalapenos, and the ground cumin, salt, chili powder, smoked paprika, and dried oregano. Sauté for 3 minutes, stirring occasionally to combine flavors.
- Add Bell Peppers, Garlic, and Flour: Stir in chopped red bell peppers, minced garlic, and flour. Continue cooking and stirring for 2 minutes to cook out the raw flour taste.
- Add Broth Gradually: Reduce heat to low and slowly add 3 cups of the chicken broth while stirring to create a smooth base.
- Mix Cornstarch and Broth: Whisk 2 tablespoons of cornstarch with the remaining 1 cup chicken broth until dissolved, then add to the soup to thicken the chowder.
- Add Corn and Tomatoes: Stir in the cream-style corn, sweet corn, drained fire-roasted diced tomatoes, and diced green chilies, fully incorporating into the soup mixture.
- Simmer the Chowder: Bring the soup to a boil, then reduce heat to a simmer. If using rotisserie chicken instead of raw, add it now. Simmer uncovered for 10 minutes, stirring occasionally to prevent sticking.
- Incorporate Cream Cheese: Lower heat to low and stir in the softened cream cheese until it is completely melted and blends into the chowder, creating a creamy texture.
- Add Shredded Cheeses: Gradually add shredded sharp cheddar and Monterrey Jack cheeses a handful at a time, stirring continuously to melt them smoothly into the chowder.
- Serve and Garnish: Ladle the chowder into bowls and top with desired garnishes such as sour cream, extra cheese, cilantro, avocado slices, diced tomatoes, and crunchy tortilla chips for added flavor and texture.
Notes
- For a faster option, use shredded rotisserie chicken instead of raw chicken breasts to save prep and cook time.
- Adjust jalapeno amount or omit seeds to control the spiciness level of the chowder.
- Substitute low-fat cream cheese and cheese to make a lighter version if preferred.
- This chowder pairs well with warm tortillas or crusty bread for a complete meal.
- Leftovers store well refrigerated for up to 3 days and reheat on stovetop gently to avoid curdling the cheese.
