Description
Fiesta Chicken Corn Chowder is a flavorful, hearty soup combining tender chicken, sweet corn, and a blend of Mexican-inspired spices, perfect for a 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 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
- ½ cup shredded sharp cheddar cheese
- ½ cup shredded Monterrey Jack cheese
Garnish (Optional)
- Sour cream
- Extra cheese
- Cilantro
- Avocados
- Tomatoes
- Tortilla chips
Instructions
- Sauté Chicken and Vegetables: Melt the butter in olive oil over medium-high heat in a large Dutch oven or soup pot. Add the chopped chicken, diced onions, and minced jalapenos along with ground cumin, salt, chili powder, smoked paprika, and dried oregano. Sauté for 3 minutes until the chicken begins to cook and the vegetables soften.
- Add Bell Pepper, Garlic, and Flour: Stir in the chopped red bell pepper, minced garlic, and flour. Cook while stirring continuously for 2 minutes to cook out the raw flour taste and combine flavors.
- Add Chicken Broth: Reduce the heat to low and gradually pour in 3 cups of the chicken broth while stirring to form a smooth base for the chowder.
- Mix Cornstarch and Remaining Broth: Whisk together the 2 tablespoons of cornstarch with the remaining 1 cup of chicken broth until smooth, then add this mixture to the soup along with the cream-style corn, whole sweet corn, drained fire-roasted diced tomatoes, and mild diced green chilies. Stir to combine.
- Simmer the Soup: Bring the soup to a boil, then reduce heat to a simmer. If using shredded rotisserie chicken, add it now. Simmer uncovered for 10 minutes, stirring occasionally to prevent sticking and blend flavors.
- Add Cheese: Lower heat to low and stir in the very soft cream cheese until melted completely. Add the shredded sharp cheddar and Monterrey Jack cheeses a handful at a time, stirring continuously until all cheeses are melted and incorporated smoothly into the chowder.
- Serve and Garnish: Ladle the chowder into bowls and garnish with desired toppings such as sour cream, extra cheese, cilantro, diced avocados, chopped tomatoes, and tortilla chips for added texture and flavor.
Notes
- For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.
- Use fresh jalapeno and bell peppers for best flavor, but frozen can be substituted if needed.
- If you prefer a thicker chowder, increase the amount of flour or cornstarch slightly.
- Rotisserie chicken can be added for convenience and to save cooking time.
- Adjust the heat by including or omitting the jalapeno seeds and selecting hot sauce to taste at serving.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 65 mg
