Description
A creamy and flavorful Fiesta Chicken Corn Chowder packed with tender chicken, sweet corn, fire-roasted tomatoes, and a blend of Mexican 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 (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
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterrey Jack cheese
- Hot sauce, to taste
Garnishes (optional)
- Sour cream
- Additional cheese
- Cilantro
- Avocados
- Tomatoes
- Tortilla chips
Instructions
- Prepare the base: Melt the unsalted butter in olive oil over medium-high heat in a large Dutch oven or soup pot. Add the chopped chicken, diced onions, minced jalapenos, ground cumin, salt, chili powder, smoked paprika, and dried oregano. Sauté for 3 minutes until the chicken starts to cook and the aromatics are fragrant.
- Add vegetables and flour: Stir in the chopped red bell pepper, minced garlic, and flour. Cook the mixture while stirring for 2 minutes to cook out the raw flour taste and to start building the chowder base.
- Add chicken broth: Reduce heat to low and gradually pour in 3 cups of the low sodium chicken broth, stirring constantly to combine with the flour mixture smoothly.
- Incorporate cornstarch slurry: Whisk 2 tablespoons of cornstarch with the remaining 1 cup of chicken broth until smooth. Add this slurry to the soup pot, then stir in the cream-style corn, drained sweet corn, drained fire-roasted diced tomatoes, and mild diced green chilies.
- Simmer the chowder: Bring the chowder 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 to meld the flavors.
- Add cheeses: Turn the heat to low and stir in the softened cream cheese until it is fully melted and incorporated. Then add the shredded sharp cheddar and Monterrey Jack cheeses in small handfuls, stirring continuously until completely melted and the chowder is creamy.
- Serve and garnish: Ladle the hot chowder into bowls and garnish with sour cream, extra cheese, fresh cilantro, diced avocados, tomatoes, and tortilla chips as desired. Add hot sauce to taste for extra heat.
Notes
- For a quicker option, use pre-cooked shredded rotisserie chicken instead of raw chicken breasts.
- Adjust the spiciness by omitting the jalapeno seeds or using milder chili powder.
- To make it gluten-free, substitute the all-purpose flour with cornstarch or a gluten-free flour blend.
- If you prefer a thicker chowder, increase the amount of cornstarch slightly.
- Sour cream and tortilla chips add great texture and creaminess but can be omitted if desired.
- Keep stirring while melting the cheeses to avoid curdling and to ensure smooth creaminess.
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: 22 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg
