Description
Fiesta Chicken Corn Chowder is a creamy, flavorful soup combining tender chicken, sweet corn, bell peppers, and a blend of Mexican-inspired spices. This hearty chowder is perfect for a comforting meal, topped with cheese, sour cream, and avocado for added richness.
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 and 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)
- 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 Monterey Jack cheese
Toppings (optional)
- Sour cream
- Cheese
- Cilantro
- Avocados
- Tomatoes
- Tortilla chips
Instructions
- Prepare the base: Melt butter with olive oil over medium-high heat in a large Dutch oven or soup pot. Add chopped chicken, onions, jalapenos, and seasonings (cumin, salt, chili powder, smoked paprika, oregano). Sauté for 3 minutes until aromatic and chicken starts to cook.
- Add bell pepper and garlic: Stir in chopped red bell pepper, minced garlic, and flour. Cook while stirring continuously for 2 minutes to cook out the raw flour taste and coat the veggies and chicken.
- Add broth gradually: Reduce heat to low. Slowly whisk in 3 cups of the chicken broth, stirring constantly to avoid lumps, creating a smooth base.
- Thicken chowder: Mix 2 tablespoons cornstarch with the remaining 1 cup chicken broth until smooth, then add to the pot. Stir in cream-style corn, sweet corn, diced tomatoes, and diced green chilies.
- Simmer soup: Bring soup to a boil, then reduce to a simmer. If using shredded rotisserie chicken instead of raw chicken, add it now. Simmer uncovered for 10 minutes, stirring occasionally to blend flavors.
- Finish chowder: Lower heat to low and stir in softened cream cheese until fully melted. Gradually add shredded sharp cheddar and Monterey Jack cheeses, stirring continuously until melted and creamy.
- Serve and garnish: Ladle the chowder into bowls and garnish with toppings like sour cream, extra cheese, cilantro, diced avocado, fresh tomatoes, and tortilla chips, as desired.
Notes
- Use rotisserie chicken for quicker preparation; add it after the broth to avoid overcooking.
- For spicier chowder, leave some seeds in the jalapeno or add hot sauce to taste.
- Fresh or frozen sweet corn can replace canned; adjust liquid if fresh corn is juicier.
- For a thicker chowder, increase cornstarch to 3 tablespoons, mixing well before adding.
- Garnishes add texture and freshness, so consider serving with a variety for customization.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 65 mg
