Mexican Chicken Corn Chowder is a simple corn chowder recipe with a southwestern twist. Lots of flavor in a delicious soup recipe that can be made in less than 30 minutes.
Soup is my favorite thing to eat when it’s cold outside (and sometimes even when it’s not!), and this is one of my favorites. This soup has a lot of protein, making this chowder recipe very filling even as a main dish. Pair with a salad and some bread and dinner is ready!
What is Mexican Chicken Corn Chowder?
This chicken chowder is a thick, creamy soup made with chicken, vegetables and cheese. The cumin, green chiles, hot pepper sauce and Monterey Jack cheese all add so much flavor to this delicious chowder recipe.
Ingredients in Mexican Chicken Corn Chowder
Boneless, chicken chicken breasts – You’ll need about 1 1/2 pounds which is about 3 large chicken breasts. If you need more protein, go ahead and add another chicken breast to the recipe.
Chopped onion – I always cheat with chopped onions and keep chopped onions in my freezer. It took years before I realized that you can buy them in the frozen vegetable section of the store and that little discovery has absolutely changed my life. I haven’t chopped onions in years and I never have to waste onions either because I can just use what I need and leave the rest of the onions in the freezer.
Garlic cloves – Use 1-2 garlic cloves and mince them. This is another ingredient I usually cheat with. You can buy a large jar of minced garlic to keep in the refrigerator and use any time you need it for a recipe. Every clove of garlic equals about 1/2 tablespoon of minced garlic.
Butter – Always a good idea!
Chicken bouillon cubes – You’ll need 2 cubes or 2 teaspoons of chicken bouillon.
Hot water – Needs to be pretty hot to dissolve the bouillon.
Cumin – Adds a ton of flavor to the soup!
Half and half – Makes the soup so rich and creamy. You can use 2% milk or 1% instead, but the soup won’t be quite as thick and rich if you swap out the half and half.
Monterey Jack cheese – I love using Monterey Jack cheese in this recipe, but you can use a cheddar/jack blend or a Mexican blend if you’d rather.
Cream corn – I don’t usually like cream corn, but it does taste really good in soup recipes! If you want to use regular canned corn, just make sure to drain it first.
Green chiles – A small can adds a lot of flavor. Make sure they chiles are chopped, but there is no need to drain before adding to the soup.
Hot pepper sauce – You only need 1/2 tsp to add quite a bit of flavor! It won’t be very spicy unless you choose to add a little more!
Tomato – Just one tomato. Fresh works best, but you can use a can of diced tomatoes if you prefer. Just make sure to drain them well before adding to the soup.
How to make Mexican Chicken Corn Chowder
Cut chicken into bite sized pieces. In a large skillet, brown chicken, onion and garlic in butter until chicken is no longer pink.
Dissolve the boullion in hot water and add to pan along with cumin. Bring to a boil.
Reduce heat, cover and simmer for 5 minutes. Add cream, cheese, corn, chiles and hot pepper sauce. Cook and stir over low heat until cheese is melted. Stir in tomato. Serve immediately. Garnish with cilantro.
Mexican Chicken Corn Chowder
- 1 1/2 lbs boneless chicken chicken breasts
- 1/2 cup chopped onion
- 1-2 garlic cloves minced
- 3 Tbsp butter
- 2 chicken boullion cubes
- 1 cup hot water
- 1/2-1 tsp. ground cumin
- 2 cups half and half
- 2 cups shredded Monterey Jack cheese
- 16 oz can cream corn
- 1 can chopped undrained green chiles (4 oz)
- 1/2 tsp hot pepper sauce
- 1 medium tomato diced
- Cut chicken into bite sized pieces. In a large skillet, brown chicken, onion and garlic in butter until chicken is no longer pink.
- Dissolve the boullion in hot water and add to pan along with cumin. Bring to a boil.
- Reduce heat, cover and simmer for 5 minutes. Add cream, cheese, corn, chiles and hot pepper sauce. Cook and stir over low heat until cheese is melted. Stir in tomato. Serve immediately. Garnish with cilantro.
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IS CORN CHOWDER HEALTHY?
Corn Chowder is full of chicken and vegetables, but also is typically made with half and half and Monterey Jack cheese. If you are trying to reduce calories, you can use 1% or 2% milk instead of half and half, but the consistency of the soup won’t be quite as thick. You can also reduce the amount of cheese in the soup, but I wouldn’t leave it all out because the cheese adds so much thickness and flavor!
HOW LONG IS CHICKEN CORN CHOWDER GOOD FOR?
If you properly store your leftovers in a covered container in the fridge, it can last for up to 3-5 days. Reheat before eating to bring it back up to a good temperature.
CAN I FREEZE CHOWDER?
I can’t recommend freezing chowder-like soups because the dairy product (in this case half and half) doesn’t hold up well to freezing and thawing. The results will be grainy and unappetizing as the dairy will separate.
MORE SAVORY SOUPS AND STEWS:
- Garden Zucchini Chowder
- Crockpot Sausage Tortellini Soup
- Easy Vegetable Chowder
- Classic Chicken Noodle Soup
- Creamy Wild Rice Soup
- Tomato Basil Cafe Zupas Copycat Soup
- Butternut Squash Soup
- French Onion Tomato Soup
- Slow Cooker Chicken Alfredo Soup
- Lasagna Soup
- 20 Minute Loaded Baked Potato Soup
- Lemon Chicken Vegetable Soup
- Slow Cooker Pizza Soup
- Easy Tomato Basil Soup
- Zucchini Sausage Soup
This chicken corn chowder is a fabulous and filling soup recipe. You’re going to love how simple and easy it is to make a warm and filling chowder recipe with a Mexican twist.
Mexican Chicken Corn Chowder is a creamy, cheesy soup recipe made with chicken, vegetables and cheese! Easy homemade corn chowder soup with bright, rich flavor for the perfect comfort food.