Mexican Chicken Corn Chowder Recipe

Mexican Chicken Corn Chowder Recipe

How To Make Mexican Chicken Corn Chowder

Enjoy filling bites of chicken and corn, simmered in some chiles and a creamy soup, in this mouthwatering chicken corn chowder!

Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes



  • 1tbspbutter
  • 1small onion,chopped
  • 1jalapeno pepper,seeded and finely chopped
  • 3garlic cloves,minced
  • tspcumin
  • 1cupchicken broth
  • 2cupshalf and half cream
  • 2cupsMexican blend cheese,shredded, or cheddar cheese
  • 14ozcream style corn,(1 can), diced
  • 14ozgreen chilies,(1 can), diced
  • 14oztomatoes,(1 can), diced, drained
  • 2cupschicken,chopped, cooked
  • salt and pepper,to taste
  • tabasco sauce,if desired for more of a kick


  1. In a large pot or dutch oven, add the butter and melt over medium high heat. Add the onion, jalapeño, and garlic.

  2. Cook for 1 to 2 minutes until tender. Add the cumin. Add the broth and bring to a boil.

  3. Reduce the heat to low and add in the cream, shredded cheese, cream-style corn, green chilis, diced tomatoes, and chicken. Cook until the cheese has melted and all ingredients are heated through.

  4. Season with salt, pepper, tabasco sauce, and top with favorite toppings. Enjoy!


  • Calories: 639.08kcal
  • Fat: 50.15g
  • Saturated Fat: 28.09g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 15.25g
  • Polyunsaturated Fat: 3.37g
  • Carbohydrates: 28.20g
  • Fiber: 3.25g
  • Sugar: 10.51g
  • Protein: 23.65g
  • Cholesterol: 185.44mg
  • Sodium: 980.03mg
  • Calcium: 342.15mg
  • Potassium: 737.49mg
  • Iron: 2.46mg
  • Vitamin A: 495.49µg
  • Vitamin C: 177.96mg
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