Description
Fiesta Chicken Corn Chowder is a creamy, cheesy soup infused with Mexican-inspired spices and loaded with chicken, corn, and peppers. Ready in just 30 minutes, this comforting one-pot meal is perfect for family dinners, featuring layers of bold flavors and a smooth, hearty texture without any heavy cream.
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 (or 2 1/2 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 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
- 4 oz block cream cheese, very soft
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterrey Jack cheese
Optional Garnishes
- Hot sauce to taste
- Sour cream
- Extra shredded cheese
- Cilantro
- Avocados, diced
- Tomatoes, chopped
- 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 chopped chicken, diced onion, minced jalapeno, cumin, salt, chili powder, smoked paprika, and dried oregano. Sauté for 3 minutes until the chicken is lightly cooked and the aromatics are fragrant.
- Add Bell Peppers, Garlic, and Flour: Stir in chopped red bell pepper, minced garlic, and flour. Cook while stirring constantly for 2 minutes to toast the flour and develop flavor.
- Add Broth Gradually: Reduce heat to low and slowly stir in 3 cups of the chicken broth, mixing well to incorporate and avoid lumps.
- Prepare Cornstarch Mixture and Add Remaining Ingredients: Whisk 2 tablespoons cornstarch with the remaining 1 cup chicken broth until smooth. Add this mixture to the soup along with cream-style corn, sweet corn, drained fire-roasted diced tomatoes, and diced green chilies. Stir well to combine.
- Simmer the Soup: Bring the soup to a boil, then reduce to a simmer. If using shredded rotisserie chicken instead of raw, add it now. Let the soup simmer uncovered for 10 minutes, stirring occasionally.
- Add Cream Cheese and Cheeses: Lower heat to low and stir in the very soft cream cheese until melted and combined. Add shredded sharp cheddar and Monterrey Jack cheeses gradually, stirring continuously until completely melted and smooth.
- Serve and Garnish: Ladle the chowder into bowls and top with your choice of garnishes such as hot sauce, sour cream, extra cheese, cilantro, diced avocados, chopped tomatoes, and crunchy tortilla chips.
Notes
- This chowder is rich and creamy without using heavy cream, making it lighter but still indulgent.
- For a quicker option, use shredded rotisserie chicken instead of raw chicken breasts.
- Adjust the level of spiciness by varying the amount of jalapeno and hot sauce used.
- Fresh corn can be used when in season, but canned or frozen corn are excellent convenient alternatives.
- Tortilla chips add a great crunchy garnish but can be omitted for a smoother texture.
- Make sure the cream cheese is very soft before adding to ensure it melts smoothly for a creamy consistency.
- Store leftovers in the refrigerator for up to 3 days and reheat gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 65 mg
