This fiesta chicken corn chowder is a cozy, flavorful soup I love making when I want something creamy, comforting, and filling without spending hours in the kitchen. It comes together in one pot, uses simple ingredients, and delivers bold Mexican-inspired flavors with tender chicken, sweet corn, and melty cheese. I always enjoy how rich it tastes even though it doesn’t rely on heavy cream.
Why You’ll Love This Recipe
I love this recipe because it’s quick, easy, and packed with layers of flavor. The sweetness of the corn pairs perfectly with the warm spices, and the creamy texture makes every bite comforting. I also like how flexible it is, since I can adjust the spice level, add vegetables, or make it extra cheesy depending on my mood and what I have available.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 can (14 ounces) fire-roasted diced tomatoes, drained
1 can (4 ounces) mild diced green chilies
4 ounces cream cheese, very soft
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
Hot sauce, to taste
Optional garnishes include sour cream, extra cheese, cilantro, avocado, tomatoes, and tortilla chips.
Directions
I start by melting the butter together with the olive oil in a large pot over medium-high heat. I add the chicken, onion, jalapeño, cumin, salt, chili powder, smoked paprika, and oregano, then sauté everything for about three minutes until the chicken begins to cook and the spices become fragrant.
Next, I stir in the bell pepper, garlic, and flour, cooking for about two minutes while stirring constantly to create a light roux.
I reduce the heat to low and slowly stir in three cups of the chicken broth until smooth. In a small bowl, I whisk the remaining one cup of broth with the cornstarch, then add it to the pot.
I stir in the cream-style corn, sweet corn, diced tomatoes, and green chilies. I bring the chowder to a gentle boil, then reduce it to a simmer and let it cook uncovered for about ten minutes, stirring occasionally.
Once the chowder thickens, I lower the heat and stir in the softened cream cheese until fully melted. I then add the shredded cheddar and Monterey Jack cheeses a little at a time, stirring until the chowder is smooth and creamy. I finish by adjusting seasoning and adding hot sauce if desired.
Servings And Timing
I usually get 6 to 8 servings from this recipe. The total cooking time is about 30 minutes, with roughly 10 minutes of preparation and 20 minutes of cooking.
Variations
I like adding extra vegetables such as diced potatoes, carrots, zucchini, or spinach when I want the chowder to be heartier. Sometimes I stir in black beans or pinto beans for extra texture and protein. When I want more heat, I add extra jalapeño, cayenne pepper, or more hot sauce. For a cheesier version, I simply increase the amount of shredded cheese at the end.
Storage/Reheating
I store leftover chowder in an airtight container in the refrigerator for up to five days. When reheating, I warm it gently on the stove over low heat, stirring often to keep the texture creamy. I avoid freezing the chowder once the cheese is added, since it can change the texture, but it freezes well if I leave out the cheese and add it after reheating.
FAQs
Can I Use Frozen Corn?
I can use frozen corn if needed, but I make sure it’s fully thawed before adding it so the chowder stays thick and creamy.
Can I Make This Chowder Mild?
I keep it mild by removing all the seeds from the jalapeño and using only mild green chilies. I can always add heat later if needed.
Can I Make This Without Cream Cheese?
I can skip the cream cheese if I want a lighter soup, but the chowder will be less creamy and more broth-like.
Can I Use Cooked Chicken?
I often use cooked or rotisserie chicken for convenience and add it during the simmering step so it warms through.
Does This Chowder Taste Better The Next Day?
I find the flavors deepen overnight, so leftovers taste even better the following day.
Conclusion
This fiesta chicken corn chowder is one of my favorite one-pot meals when I want something warm, creamy, and full of flavor. I love how easy it is to customize and how quickly it comes together. It’s the kind of recipe I keep coming back to whenever I’m craving comfort food with a little extra flair.
Fiesta Chicken Corn Chowder is a creamy, flavorful one‑pot soup featuring tender chicken, sweet corn, fire‑roasted tomatoes, and melty cheese with Mexican‑inspired spices. It’s comforting, easy to make, and customizable to your taste.
1 can (14 oz) fire‑roasted diced tomatoes, drained
1 can (4 oz) mild diced green chilies
4 ounces cream cheese, very soft
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
Hot sauce, to taste
Instructions
Melt butter and olive oil in a large pot over medium‑high heat.
Add chicken, onion, jalapeño, cumin, salt, chili powder, smoked paprika, and oregano; sauté about 3 minutes until spices are fragrant and chicken begins to cook.
Stir in red bell pepper, garlic, and flour. Cook 2 minutes, stirring constantly to make a light roux.
Lower heat and slowly stir in 3 cups of chicken broth until smooth.
In a small bowl, whisk remaining 1 cup broth with cornstarch; add to the pot and stir to combine.
Add cream‑style corn, sweet corn, diced tomatoes, and green chilies; bring to a gentle boil.
Reduce heat and simmer uncovered about 10 minutes, stirring occasionally, until slightly thickened.
Lower heat and stir in softened cream cheese until melted. Add shredded cheddar and Monterey Jack cheeses gradually, stirring until smooth and creamy.
Adjust seasoning and add hot sauce to taste. Serve warm with optional garnishes.
Notes
Pat corn and vegetables dry before adding if using thawed frozen corn to avoid thinning the soup.
Add diced potatoes, carrots, or zucchini for extra vegetables.
Stir in black or pinto beans for more texture and protein.
For a cheesier version, increase shredded cheese amounts.
Avoid freezing after adding cheese; freeze base and add cheese after reheating.
