Mexican Chicken Corn Chowder

Mexican Chicken Corn Chowder – so simple and delicious!! Ready in about 30 minutes!! Chicken, creamed corn, diced tomatoes and green chiles, cumin, onion, garlic, chicken broth, half-and-half, and cheese.  Add a sprinkle of crunchy tortilla strips, a dollop of sour cream, and a handful of shredded cheddar cheese to take this chowder to a whole new level of yum. Trust me, once you’ve tasted this creamy soup, you’ll be hooked!

bowl of chicken soup topped with cheese, tortilla chips, and cilantro with text overlay

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Chicken Corn Chowder Recipe

This Mexican Chicken Corn Chowder is a true crowd-pleaser! It is effortless to make and will leave you begging for more. Tender chunks of chicken and sweet corn all simmered together in a rich and creamy broth seasoned with cumin, chili powder, and smoked paprika. Oh my goodness! This is a flavor explosion. If you haven’t tried this yet, you are seriously missing out on one of the most delicious soups ever. 

bowl of mexican chicken corn chowder with toppings in bowls around it

How to Make Mexican Chicken Corn Chowder

This chicken chowder is super easy on the stove top with only a few simple ingredients. In a Dutch oven, combine cooked chopped chicken, Rotel diced tomatoes and green chilies, cream style corn, garlic, onion, cumin, chili powder, paprika, and chicken broth. Bring to a boil over medium-high heat. Reduce heat to simmer and stir in half-and-half and shredded cheese. Season with salt and pepper to taste. Cook until the cheese has melted and the soup is hot.

Helpful Tips and Frequently Asked Questions

  • I use rotisserie chicken in this recipe. You can use any cooked chicken you have on hand. Chicken breasts, chicken thighs, chicken tenderloins, or canned chicken work great.
    • Cut the chicken into bite-size pieces before adding it to the pot.
  • I use a Mexican cheese blend in this soup. Feel free to use any cheese that you enjoy. Monterey jack cheese and sharp cheddar cheese are both delicious.
  • Variations/Additions:
    • jalapeno
    • onion
    • bell peppers
    • cooked rice
    • black beans
    • hot pepper sauce
  • I use half-and-half. Can substitute half milk and half cream.
  • Can I make Chicken Corn Chowder in the crock pot? Yes! Add all of the ingredients to the slow cooker and cook on LOW heat for 6 hours.
    • If making this in the crock pot, you can substitute boneless skinless chicken breasts for the cooked chicken. Shred chicken with two forks before serving.
  • Store leftovers in an airtight container in the refrigerator.
bowl of chicken soup topped with cheese, tortilla chips, and cilantro

What to Serve with Mexican Chicken Soup

Top your bowl with your favorite toppings: freshly grated cheddar cheese, sliced avocado, a dollop of sour cream, a sprinkle of fresh cilantro, and a squeeze of lime take this chowder to a whole new level of deliciousness. 

I highly recommend serving this soup with some warm, freshly baked cornbread. Another fantastic option is a side of Mexican rice. And of course, you can never go wrong with a crisp green salad tossed with creamy Mexican ranch dressing. So, gather your ingredients and get cooking! Your taste buds will thank you!

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bowl of chicken soup topped with cheese, tortilla chips, and cilantro with text overlay

Mexican Chicken Corn Chowder

Yield: 6 people
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Mexican Chicken Corn Chowder – so simple and delicious!! Ready in about 30 minutes!! Chicken, creamed corn, diced tomatoes and green chiles, cumin, onion, garlic, chicken broth, half-and-half, and cheese.  Add a sprinkle of crunchy tortilla strips, a dollop of sour cream, and a handful of shredded cheddar cheese to take this chowder to a whole new level of yum. Trust me, once you've tasted this creamy soup, you'll be hooked!

Ingredients:

Instructions:

  • In a Dutch oven, combine chopped chicken, diced tomatoes and green chiles, creamed corn, garlic, onion, cumin, and chicken broth. Bring to a boil over medium-high heat.
  • Reduce heat to simmer and stir in half-and-half and shredded cheese. Season with salt and pepper to taste.
  • Simmer for 15 or 20 minutes.

Notes:

  • I use rotisserie chicken in this recipe. You can use any cooked chicken you have on hand. Chicken breasts, chicken thighs, chicken tenderloins, or canned chicken work great.
    • Cut the chicken into bite-size pieces before adding it to the pot.
  • I use a Mexican cheese blend in this soup. Feel free to use any cheese that you enjoy. Monterey jack cheese and sharp cheddar cheese are both delicious.
  • Variations/Additions:
    • jalapeno
    • onion
    • bell peppers
    • cooked rice
    • black beans
    • hot pepper sauce
  • I use half-and-half. Can substitute half milk and half cream.
  • Can I made Chicken Corn Chowder in the crock pot? Yes! Add all of the ingredients to the slow cooker and cook on LOW heat for 6 hours. 
    • If making this in the crock pot, you can substitute boneless skinless chicken breasts for the cooked chicken. Shred chicken with two forks before serving.
  • Store leftovers in an airtight container in the refrigerator.

Steph

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Pin This Recipe
bowl of chicken soup topped with cheese, tortilla chips, and cilantro with text overlay
bowl of chicken soup topped with cheese, tortilla chips, and cilantro with text overlay
bowl of chicken soup topped with cheese, tortilla chips, and cilantro with text overlay
spoonful of chicken soup topped with cheese, tortilla chips, and cilantro with text overlay

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Comments

  1. Loved this! Really good. Added toppings, sour cream, crushed chips, cheese, clinatro. Will definitely make again.

  2. I'm so ready for soup season – actually I started getting ready approximately July 5th. This looks amazing, can't wait to try it!

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