Description
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.
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 1/2 cups cooked shredded 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 all‑purpose flour
- 4 garlic cloves, minced
- 4 cups low‑sodium chicken broth, divided
- 2 tablespoons cornstarch
- 2 cans (14.75 oz each) cream‑style corn
- 1 can (15 oz) sweet corn, drained and rinsed
- 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican‑Inspired
Nutrition
- Serving Size: 1 bowl (approx 1 1/2 cups)
- Calories: 300
- Sugar: 8g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg
