Mexican Chicken Corn Chowder
Mexican Chicken Corn Chowder is loaded with flavor! It’s seriously one of the easiest soups to put together. Creamy goodness with little surprises of yum!
It’s no secret how I love any kind of soup or chowder, especially in the Winter! Nothing warms your heart and your tummy like chowder! I love the smell in my house and then grabbing a bowl of this goodness and staying inside away from the cold!
This is the first time I have made this glorious dish. Seriously, I decided this is one of my favorites! That’s really hard for this chowder to claim that spot!
TIPS AND TRICKS
CORN: I used can corn but go ahead and use frozen if that’s what you have. I used 2 cans of cream of corn if you are using fresh or frozen you can blend part of your corn to make the creamy goodness.
CHICKEN: I love using rotisserie chicken in soup because it cuts down on cooking time but if you have a couple of chicken breasts in the freezer, cook them up and shred.
VEGETABLES: You can absolutely add more veggies to this soup! Take it up a notch with carrots, zucchini, potatoes or anything you have in your crisper.
RICE: If you want a little more texture to your soup add a cup of cooked rice to the soup, or you can add it dry to the soup. If it’s dry you will have add a few more minutes of cooking time and a little more chicken broth.
STORAGE: You can store leftovers in the fridge for 3 to 4 days in an airtight container. Since we use cream cheese in this soup, it doesn’t freeze well.
STOVE TOP OR SLOW COOKER? I would make this on the stovetop because of the cream but you can make it ahead and then keep it warm for a party or right before dinner.
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 jalapeno, seeded, deveined, minced
- 1 rotisserie chicken, chopped
- 2 teaspoons ground cumin
- 1 tsp salt
- 1 Tablespoon chili powder
- 1 tsp smoked paprika
- 1 red bell pepper, chopped
- 1/4 cup flour
- 3 to 4 garlic cloves, minced
- 4 cups chicken broth, divided
- 2 14.75 oz. cans cream-style corn
- 1 15 oz. can corn, drained and rinsed
- 1 14 oz. can petite diced tomatoes, drained
- 1 4 oz. can mild diced green chilies
- 8 oz. cream cheese, softened (I use ⅓ less fat)
- 8 oz. Mexican cheese blend
- A pinch of pepper flakes
Melt butter in olive oil over medium high heat in a large Dutch oven/soup pot. Add onions, jalapenos and all seasonings and sauté for 3 minutes.
Add bell peppers, garlic, and flour. Cook, stirring constantly, for 2 minutes.
Turn heat to low and gradually stir in the chicken broth.
Stir in creamed corn, whole corn, diced tomatoes, and green chilies. Bring to a boil then reduce to a simmer, uncovered, for 10 minutes, stirring occasionally.
Turn heat to low and stir in the cream cheese and Mexican cheese. Continue to stir until completely melted.
Garnish individual servings with desired toppings.
- sour cream (highly recommended)
- Tortilla chips
Did you try our Mexican Chicken Corn Chowder recipe? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram!
CHOWDER IS IN THE HOUSE
Who knew Keto Creamy Cauliflower Chowder was so full of flavor! This beauty is easy enough to make a double batch and freeze half for later!
CORN AND BACON CHOWDER will become your go to recipe! This is full of flavor! This is oozing with corn, bacon, potatoes and creamy sauce. Do I need to say more?
This soup is perfect! When he has a chance to make it, it’s gone before you know it. If your lucky enough to have leftovers, it’s even better the next day.