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Bowl of Spicy Mexican Chicken Corn Chowder topped with cilantro and lime

Mexican Chicken Corn Chowder

A vibrant and hearty chowder combining tender chicken, sweet corn, and creamy richness, perfect for cozy gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces Tender and juicy, providing protein and heartiness.
  • 1/3 cup chopped onion Sweet and aromatic, adds depth of flavor.
  • 2 cloves garlic, minced Enhances the overall aroma.
  • 4 tablespoons butter, divided Helps to sauté and adds a luxurious finish.
  • 1.25 cups chicken broth Flavorful base of the chowder.
  • 1 teaspoon cumin Brings an earthy hint of spice.
  • 2 cups half and half Makes the chowder rich and satisfying.
  • 2 cups shredded Monterey Jack cheese Adds a gooey texture that binds the flavors.
  • 1 can (14 3/4 oz) cream-style corn Serves as a natural thickener.
  • 1 can (4 oz) diced green chilies, undrained Introduces a little kick.
  • 1/2 teaspoon Tabasco sauce Adds an extra layer of heat.
  • Salt & pepper to taste Essential seasonings.
  • Fresh cilantro For garnishing.
  • Tortilla strips For crunch.
  • Sour cream To add extra richness.
  • Grated cheese For a finishing touch.

Method
 

Preparation
  1. In a Dutch oven or large saucepan, add 3 tablespoons of butter over medium heat. Once melted, toss in the chicken pieces, onion, and garlic. Cook until the chicken is browned and no longer pink, about 5-7 minutes.
  2. Pour in the chicken broth and add the cumin. Bring to a boil, then reduce the heat and let it simmer for about 5 minutes.
  3. Lower the heat and stir in the half and half, cream-style corn, shredded cheese, diced green chilies, and Tabasco sauce. Cook over low heat until the cheese melts and the chowder becomes creamy.
  4. Add the remaining tablespoon of butter, and season with salt and pepper. Stir well to combine.
  5. Ladle the chowder into bowls and garnish with cilantro, tortilla strips, a dollop of sour cream, and additional grated cheese.

Notes

Consider marinating the chicken in lime juice and cumin for 30 minutes before cooking for extra flavor. For a vegan option, use plant-based proteins and almond milk or coconut cream instead of half and half.