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Mexican Cheesy Chicken Corn Chowder

Name: Mexican Cheesy Chicken Corn Chowder Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 Tablespoons butter; 1 ½ pounds boneless, skinless chicken breasts (cut into bite sized pieces); 1 onion (diced); ½ cup green bell pepper (diced); ½ cup red bell pepper (diced); 1 jalapeno pepper (seeded and diced (optional, omit if you don't want the heat)); 2 garlic cloves (minced); 1 cup chicken broth; 1 ½ teaspoons cumin; 2 cups half and half; 2 cups shredded Mexican blend cheese ((or sharp cheddar cheese)); 14 ounces canned cream style corn; 4 ounces diced green chilies ((undrained)); dash of hot pepper sauce ((optional)); 1 tomato (diced); Fresh cilantro, tortilla strips, Cotija cheese, and diced tomatoes ((optional toppings))

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1 Comment

5 from 1 vote

Our Mexican cheesy chicken corn chowder has so much flavor in every bite between all the cheese, butter, spices, and peppers.

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Let me tell you just how delicious this Mexican cheesy chicken corn chowder is. I am not sure if we could fit more flavor in this chicken corn chowder recipe, but it is not needed!

There is a good amount of vital ingredients to this easy soup recipe that make this the best Mexican chicken corn chowder recipe. Not to mention that it has a wonderful creamy base made with delicious butter, chicken broth, and half-and-half.

So, if you are looking to wow your tastebuds, you have picked the right chicken breast recipe. Don’t let the list of ingredients fool you, this is a simple recipe to pull together.

A bowl of creamy soup with chopped vegetables and crispy tortilla strips on top, surrounded by a few spoons and another bowl of soup partially in view.

A bowl of creamy soup topped with sliced jalapeños, cherry tomatoes, tortilla strips, and cheese, with a spoon inside. Small bowls of cheese and jalapeños are beside it.

Recipe Ingredient Notes

To make our Mexican cheesy chicken corn chowder, you need the following ingredients:

Butter
Boneless, skinless chicken breasts, cut into bite-sized pieces
Onion, diced
Green bell pepper, diced
Red bell pepper, diced
Jalapeno pepper, seeded and diced
Garlic cloves, minced
Chicken broth
Cumin
Half-and-half
Mexican-blend shredded cheese
Canned cream corn
Canned diced green chiles (undrained)
Hot pepper sauce
Tomato, diced
Fresh cilantro, tortilla chips, cotija cheese, and diced tomatoes (optional toppings)

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

A wooden ladle holds a serving of creamy soup with chunks of chicken, corn, red peppers, and green vegetables above a pot filled with the same soup.

A wooden ladle holds a serving of creamy soup with vegetables above a teal pot.

How to Make Our Mexican Cheesy Chicken Corn Chowder Recipe

To begin making this delicious chicken corn chowder dinner, place a large dutch oven or soup pot on the oven, turn the heat on high, and add the butter to the pot to melt it.
Once the butter is melted, add the chicken and diced onion to the pot and cook it all until the chicken is no longer pink.
Next add in the green bell pepper, red bell pepper, and jalapeno pepper all chopped, along with the minced garlic, and let it all cook together for another 1-2 minutes.
After those have all started to become tender, pour the chicken broth into the pot along with adding in the cumin and bring it all to a boil.
Once boiling, reduce the heat to low and let it simmer for 5 minutes.
Now it is time to stir in the half-and-half, shredded Mexican cheese, creamed corn, diced chiles, and hot pepper sauce if you want it, and stir it all together.
While the cheese melts, continue to stir everything together and let everything warm up.
Then lastly add the diced tomato and stir it into the creamy chicken corn chowder.
Now serve it up with your favorite toppings and enjoy!

Recipe Notes

Some of our favorite toppings include the following: chunky salsa, shredded cheese, sour cream, tortilla strips, Cotija cheese, fresh cilantro, fresh diced tomatoes, and sliced avocado. Please note that toppings are not included in nutritional data.

Seeding your jalapeño pepper depends on your personal preference. If you are a person that loves spicy dishes and can handle some heat, then I would give leaving some if not all of the seeds and give it a shot! However, if you are not one for super bold spicy flavor, I would skip the seeds for this recipe. If you aren’t sure how to seed a jalapeno, Williams Sonoma Taste has a great blog that will tell you how to seed a jalapeno pepper to make sure that you don’t have some surprise heat in the corn chowder.

A bowl of creamy soup garnished with sliced jalapeños, tomatoes, tortilla strips, and black pepper, with a spoon inside; a pot and another bowl are in the background.

Explore More Delicious Soup Recipes

Explore our collection of soup recipes made in the stovetop, slow cooker or Instant Pot. For more soup inspiration, check out our full list of soups.

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Questions & Reviews

Lindsay says:

Wow! I could not believe how delicious and hearty this soup recipe tasty.

About The Author:

Steph Loaiza

Steph lives in Southern California with her husband, Andrew, and her five kids: twin girls and 3 boys. She loves going to Disneyland with her family and reading in her spare time.