There’s something incredibly cozy and vibrant about a bowl of Fiesta Chicken Corn Chowder Recipe. It’s creamy, a little spicy, and packed with flavors that feel like a warm hug after a long day. Trust me, this chowder isn’t just soup — it’s a fiesta in a bowl you’ll keep coming back to.
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Why You'll Love This Recipe
I’ve made this Fiesta Chicken Corn Chowder Recipe countless times, and every time it delivers that perfect balance of creamy, spicy, and fresh. It feels fancy enough for guests but is so simple you can whip it up on a busy weeknight. Here’s why it’s a winner every time.
- Flavor Explosion: The blend of spices like cumin, chili powder, and smoked paprika with fresh jalapeños and fire-roasted tomatoes creates a fiesta of flavors in every spoonful.
- Creamy Texture without Heaviness: Thanks to cream cheese and two kinds of corn, it’s richly comforting but never too heavy.
- Super Flexible: Whether you want to use fresh chicken, rotisserie leftovers, or make it extra spicy, you can totally customize it.
- Fast & Easy: From prep to bowl, it only takes about 30 minutes — perfect for a satisfying home-cooked meal that doesn’t take all day.
Ingredients & Why They Work
All the flavors here complement each other so well — spicy, smoky, sweet, and creamy. Plus, many ingredients are pantry staples, and the canned goods make this chowder easy to throw together anytime. Let’s break down the essentials:
- Unsalted butter: Adds richness and helps sauté the aromatics without overpowering the spices.
- Olive oil: Works with butter to give a nice flavor base and prevent browning too fast.
- Onion & Jalapeño: Fresh aromatics bring a mild heat and sweetness that’s crucial to the flavor profile.
- Chicken breasts or shredded rotisserie chicken: I love the option to use leftover chicken — it saves time and the shredded texture feels more homestyle.
- Ground cumin, chili powder, smoked paprika, dried oregano: The classic southwestern spice mix that makes this chowder sing.
- Red bell pepper: Adds a gentle sweetness and great color contrast.
- Flour: The secret thickener that creates a velvety broth without cream substitutes.
- Garlic: Because no savory dish is complete without it!
- Chicken broth (low sodium): Controls the salt and depth of flavor.
- Cornstarch: Gives an extra boost to the chowder’s thickness for that satisfying spoonful.
- Cream-style corn & whole corn (canned or fresh): Doubling up on corn layers in sweetness and texture — love that burst of kernels here.
- Fire-roasted diced tomatoes: Adds smokiness with a touch of acidity that cuts through the richness.
- Diced green chilies: Mild but flavorful, they add a gentle kick and color.
- Cream cheese: For silkiness and tangy creaminess that melts into the soup beautifully.
- Sharp cheddar & Monterey Jack cheese: A melty duo that rounds out the chowder with a touch of sharpness and mild gooeyness.
- Hot sauce: Totally optional but highly recommended for dialing up heat to your personal taste.
Make It Your Way
The beauty of this Fiesta Chicken Corn Chowder Recipe is how easy it is to adapt. I often switch up the protein or pack in different veggies depending on what’s in season or what I have on hand. Don’t be shy to tweak it — it’s all about making it feel like your own cozy, tasty meal.
- Variation: Once, I swapped chicken for shredded rotisserie turkey after Thanksgiving — the flavor was a revelation! You can also use beans for a vegetarian twist.
- Spice Level: Add more jalapeños or a splash of your favorite hot sauce if you like things fiery — I tend to go moderate, but a little extra heat never hurts.
- Dairy-Free Adaptation: Use coconut milk instead of cream cheese and plant-based cheese alternatives — it changes the flavor but keeps that creamy texture intact.
- Seasonal Additions: In summer, fresh corn straight off the cob works beautifully, and you can toss in diced zucchini or squash for extra veggies.
Step-by-Step: How I Make Fiesta Chicken Corn Chowder Recipe
Step 1: Sauté the Base with Care
Start by melting the butter in olive oil over medium-high heat in a large Dutch oven or heavy soup pot. Once sizzling, toss in your chopped chicken, diced onion, minced jalapeño (don’t forget to seed if you want mild heat), and all the spices. Sauté for about 3 minutes, stirring often so nothing sticks or burns. The goal here is to lightly brown the chicken and soften the aromatics, which builds flavor from the ground up.
Step 2: Add Bell Pepper, Garlic & Flour
Now stir in the chopped red bell pepper and minced garlic, and sprinkle the flour over the mix. Cook while stirring for about 2 minutes; this helps cook out the raw flour taste and starts to thicken the base. It’s key not to rush this part or you’ll miss that lovely thickened texture this chowder is known for.
Step 3: Gradually Add Broth & Cornstarch Slurry
Lower the heat to low now and slowly whisk in 3 cups of chicken broth, keeping it smooth. Separately, mix the cornstarch with the remaining cup of broth to create a slurry, then stir this into the pot. This step is crucial for that silky, thick chowder consistency that clings perfectly to your spoon.
Step 4: Add Corn, Tomatoes & Simmer
Add the cream-style corn, drained whole corn, fire-roasted diced tomatoes, and diced green chiles. Turn the heat back to medium-high and bring it just to a boil, then immediately reduce to a simmer. If you’re using rotisserie chicken instead of raw, stir it in now. Let everything simmer uncovered for 10 minutes, stirring occasionally — this lets flavors meld and thickens the chowder further.
Step 5: Melt in Cheeses and Finish
Turn the heat to low and stir in the softened cream cheese until it’s fully melted and smooth. Then add the shredded sharp cheddar and Monterey Jack cheeses, handful by handful, stirring continually so they melt evenly into the soup. This is where the magic happens — your chowder becomes irresistibly creamy with layers of gooey cheese.
Step 6: Serve with Your Favorite Toppings
Spoon the chowder into bowls and top with whatever you love — some fresh cilantro, sliced avocados, a dollop of sour cream, tortilla chips for crunch, or an extra sprinkle of cheese. Each garnish adds a fresh twist that makes every bite exciting.
Top Tip
From my many times making this Fiesta Chicken Corn Chowder Recipe, I’ve learned a few tricks that take it from good to unforgettable. These tips helped me avoid common pitfalls and achieve restaurant-quality results in my own kitchen.
- Don’t skip softening the cream cheese: Make sure your cream cheese is very soft before adding it to avoid lumps and get a perfectly smooth broth.
- Season gradually and taste often: The combination of spices is key, but you can always add a pinch more chili powder or cumin to suit your own palate.
- Use fresh corn when possible: If you can get fresh corn on the cob and slice it off, it adds a sweetness and pop you can’t beat with canned corn.
- Simmer uncovered: This helps thicken the chowder and concentrate the flavors — don’t rush this step by covering the pot.
How to Serve Fiesta Chicken Corn Chowder Recipe
Garnishes
I love topping my bowls with a generous dollop of sour cream for tanginess and creaminess. Fresh cilantro adds a bright herbal note, and sliced avocado brings buttery richness. And yes, crushing some crispy tortilla chips on top is my guilty pleasure for texture contrast — it’s like nachos met chowder and became best friends.
Side Dishes
This chowder stands beautifully on its own but pairs wonderfully with a simple green salad dressed in lime vinaigrette or warm, crusty cornbread to soak up every drop. For an extra festive meal, I like serving it alongside Mexican street corn salad or even some grilled veggies.
Creative Ways to Present
For dinner parties, I serve the Fiesta Chicken Corn Chowder Recipe in mini soup crocks garnished with vibrant toppings and a sprig of cilantro. You can even ladle portions into hollowed-out mini bell peppers for a fun, colorful presentation. It’s always a hit and makes the meal feel extra special.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge, and the chowder keeps well for up to 3 days. The flavors actually deepen overnight, making it even tastier the next day. Just make sure to give it a good stir when reheating.
Freezing
This chowder freezes nicely, though I recommend stirring in the cream cheese fresh when reheating if you want the creamiest texture. Freeze in portions and thaw overnight in the fridge before warming gently on the stove.
Reheating
Reheat your leftover Fiesta Chicken Corn Chowder Recipe gently over low heat, stirring often to prevent sticking. If it thickens too much, add a splash of broth or water to loosen it up without losing creaminess.
Frequently Asked Questions:
Absolutely! Swap out the chicken for your favorite beans, like black beans or pinto beans, and use vegetable broth instead of chicken broth. You can also add extra veggies like zucchini or corn to bulk it up and keep that hearty texture.
The heat is mild to medium by default thanks to the seeded jalapeño and mild diced green chilies. If you prefer spicier, keep the jalapeño seeds or add hot sauce at the end. For a milder version, reduce or omit jalapeño entirely.
Yes, frozen corn works perfectly here. Just make sure to thaw and drain any excess water before adding to avoid diluting the chowder. Fresh corn on the cob, cut off the cob, is the best for extra sweetness.
If you’re using cooked chicken breasts, the easiest trick is to use two forks to pull the meat apart quickly. Alternatively, pulse it a few times in a food processor — just be careful not to overdo it or you’ll end up with chicken paste!
Final Thoughts
This Fiesta Chicken Corn Chowder Recipe holds a special place in my kitchen rotation because it’s reliable, comforting, and full of bold flavors that somehow feel both festive and homey. It’s the kind of dish you’ll want to share with friends and family again and again. Give it a try — I promise it’ll become one of your go-to weeknight meals, turning any ordinary day into a little fiesta.
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Fiesta Chicken Corn Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Lactose
Description
Fiesta Chicken Corn Chowder is a creamy, flavorful soup that combines tender chicken, sweet corn, fire-roasted tomatoes, and a blend of Mexican spices. This rich chowder is enhanced with cream cheese and shredded cheeses, making it perfect for a comforting meal with a festive flair.
Ingredients
Main Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- ½ large onion, diced
- 1 jalapeno, seeded and minced
- 1 pound chicken breasts, chopped and uncooked (or 2 ½ cups shredded rotisserie chicken)
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 1 red bell pepper, chopped
- ¼ 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
- ½ cup shredded sharp cheddar cheese
- ½ cup shredded Monterey Jack cheese
- Hot sauce to taste
Garnishes (optional)
- Sour cream
- Extra cheese
- Cilantro
- Avocados
- Tomatoes
- Tortilla chips
Instructions
- Heat and Sauté: Melt the butter in the olive oil over medium-high heat in a large Dutch oven or soup pot. Add the chopped chicken, diced onions, minced jalapenos, and all seasonings including cumin, salt, chili powder, smoked paprika, and oregano. Sauté for 3 minutes until the chicken starts to cook and the aromatics soften.
- Add Vegetables and Flour: Stir in the chopped red bell pepper, minced garlic, and flour. Continue cooking and stirring for 2 minutes to cook off the flour taste and coat the ingredients.
- Add Broth: Reduce the heat to low and gradually stir in 3 cups of the chicken broth, mixing thoroughly to combine and form a base for the chowder.
- Mix Cornstarch Slurry and Add Corns and Tomatoes: Whisk the cornstarch with the remaining 1 cup of chicken broth until smooth, then add this slurry to the soup pot. Stir in the cream-style corn, drained sweet corn, fire-roasted diced tomatoes, and diced green chilies.
- Simmer: Bring the mixture to a boil, then immediately reduce to a simmer. If using shredded rotisserie chicken instead of raw chicken, add it now. Let the chowder simmer, uncovered, for 10 minutes, stirring occasionally to prevent sticking.
- Add Cheese: Reduce heat to low, then stir in the softened cream cheese until fully melted into the chowder. Gradually add the shredded sharp cheddar and Monterey Jack cheeses, stirring continuously until all the cheese melts and the chowder is creamy and thickened.
- Serve: Taste and adjust seasoning with hot sauce if desired. Ladle the chowder into bowls and garnish with optional toppings like sour cream, extra cheese, fresh cilantro, diced avocados, tomatoes, and tortilla chips for added texture and flavor.
Notes
- For a spicier version, keep the jalapeno seeds or add extra chili powder.
- Use rotisserie chicken to cut down prep time and cook time.
- If cream cheese is not available, use full-fat cream or a similar soft cheese, but adjust the amount to taste.
- Tortilla chips add a pleasant crunch; consider serving on the side if you want to keep them crispy.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 75 mg
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