Description
Fiesta Chicken Corn Chowder is a hearty, creamy, and spicy soup that brings the bold flavors of Mexican cuisine into a cozy bowl. With tender chicken, sweet corn, spicy jalapeños, and creamy cheeses, it’s a delicious, comforting dish perfect for any occasion.
Ingredients
3 tablespoons unsalted butter
2 tablespoons olive oil
1/2 large onion, diced
1 jalapeño, 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 corn)
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 each shredded sharp cheddar and Monterrey Jack cheese
Hot sauce to taste (optional)
**Garnishes (optional):** Sour cream, Extra cheese, Cilantro, Avocados, Fresh tomatoes, Tortilla chips
Instructions
- In a large Dutch oven or soup pot, melt the butter in the olive oil over medium-high heat. Add the chopped chicken, diced onion, minced jalapeño, cumin, salt, chili powder, smoked paprika, and oregano. Sauté for about 3 minutes until the chicken is cooked through and the onions are soft.
- Stir in the chopped red bell pepper, minced garlic, and flour. Cook while stirring for about 2 minutes, allowing the flour to coat the ingredients.
- Reduce the heat to low and gradually stir in 3 cups of chicken broth, whisking to combine. In a small bowl, whisk together the remaining 1 cup of chicken broth with the cornstarch. Add this mixture to the pot and stir to thicken.
- Stir in the cream-style corn, sweet corn, diced tomatoes, and green chilies. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, stirring occasionally. If using rotisserie chicken, add it at this point.
- Lower the heat to low and stir in the softened cream cheese until melted and fully incorporated. Gradually add the shredded cheddar and Monterrey Jack cheese, a handful at a time, stirring until each handful is melted before adding more.
- Taste the soup and adjust with more salt, pepper, or hot sauce if desired. Ladle the soup into bowls and garnish with your choice of sour cream, extra cheese, cilantro, avocado, fresh tomatoes, and tortilla chips.
Notes
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- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 890 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 23 g
- Cholesterol: 55 mg
