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Bowl of spicy Mexican chicken corn chowder garnished with fresh herbs.

Mexican Chicken Corn Chowder

A delightful, creamy chowder combining juicy chicken, sweet corn, and spicy green chilies for a comforting meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds boneless, skinless chicken breasts, cut into bite-size pieces Ensure they stay juicy.
  • 1/3 cup chopped onion Adds a sweet and aromatic foundation.
  • 2 cloves garlic, minced Enhances the overall flavor.
  • 4 tablespoons butter, divided Essential for cooking.
  • 1.25 cups chicken broth Brings all the ingredients together.
  • 1 teaspoon cumin Crucial for an authentic Mexican flavor.
  • 2 cups half and half Provides a velvety creaminess.
  • 2 cups shredded Monterey Jack cheese Melts beautifully, adding a cheesy richness.
  • 1 can (14 3/4 oz) cream-style corn Enhances the texture.
  • 1 can (4 oz) diced green chilies, undrained Adds heat and flavor.
  • 1/2 teaspoon Tabasco sauce Adds kick; adjust to taste.
  • Salt & pepper to taste Essential for seasoning.
  • Fresh cilantro For garnish.
  • Tortilla strips For serving.
  • Sour cream For serving.
  • Grated cheese For serving.

Method
 

Preparation
  1. In a Dutch oven or a large saucepan, heat 3 tablespoons of butter over medium heat.
  2. Add the bite-size pieces of chicken, chopped onion, and minced garlic. Sauté until the chicken is no longer pink, about 5-7 minutes, and the garlic is fragrant.
Cooking
  1. Pour in the chicken broth and sprinkle the cumin over the mixture. Bring the ingredients to a boil, then reduce the heat and let it simmer for 5 minutes.
  2. Lower the heat further and slowly stir in the half and half, creamed corn, shredded Monterey Jack cheese, diced green chilies, and Tabasco sauce. Cook gently, stirring until the cheese has melted and the soup is creamy.
  3. Add the final tablespoon of butter and stir until melted. Season with salt and pepper as needed.
Serving
  1. Ladle the chowder into bowls and top with fresh cilantro, crispy tortilla strips, a dollop of sour cream, and additional grated cheese if desired.

Notes

For added depth of flavor, consider marinating the chicken in lime juice and spices for an hour before cooking. If you like your chowder thicker, simmer it a bit longer or add a cornstarch slurry to thicken. Adjust the amount of Tabasco sauce to your preferred spice level.