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
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 and uncooked (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 shredded sharp cheddar cheese
- 1/2 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
