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.
You might be looking for some great recipes that you can pair with this chicken chowder recipe, and a few of my favorites are baked creamy chicken taquitos recipe, green chile and chicken quesadillas, and of course our copycat Disneyland chili lime corn on the cob recipe.
Ingredients You Need to Make Our Mexican Cheesy Chicken Corn Chowder Recipe:
- 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
- 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)
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!
To Make This Easy Soup Recipe You Will Need:
- Dutch oven or large soup pot (one like THIS will do!)
- Knife and cutting board
- Wooden spoon
- Ladle (for easy serving)
Toppings For Mexican Chicken Corn Chowder:
These would all taste amazing with this corn chowder recipe!
- Chunky salsa
- Shredded cheese
- Sour cream
- Tortilla strips
- Cotija cheese
- Fresh cilantro
- Fresh diced tomatoes
- Sliced avocado
Should You Seed the Jalapeno Pepper?
The answer to this is 100% up to 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.
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With Fall in Full Swing, Make Sure to Save These Soup and Stew Recipes:
- Instant Pot Lasagna Soup
- Instant Pot Cream Cheese Chili Recipe
- Instant Pot Copycat Panera Broccoli Cheddar Soup Recipe
- Instant Pot Creamy Chicken Soup Recipe
- Slow Cooker Ham and Bean Soup Recipe
- Slow Cooker Cream Cheese Chili Recipe
- Creamy Chicken Broccoli Casserole Recipe
- Cheesy Ham and Potato Soup Recipe
Mexican Dishes You Will Love to Enjoy:
- Slow Cooker Cheesy Chicken Enchiladas Recipe
- Instant Pot Sweet Pork Chimichangas Recipe
- Cornbread Taco Bake Recipe
- Instant Pot Chile Colorado Beef Burritos Recipe
- Slow Cooker Mexican Hamburger Hashbrown Casserole Recipe
- Homemade Ground Beef Crunchwrap Supreme (Taco Bell Copycat Recipe)
- 5 Ingredient Ground Beef Enchilada Casserole Recipe
- Ranch Pasta Salad (Easy Side Dish) Recipe
- Caprese Salad Recipe
- Green Beans with Candied Pecans Recipe
Mexican Cheesy Chicken Corn Chowder Recipe
- 3 Tablespoons butter
- 1½ 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
- 1½ 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)
- Place a large Dutch oven or large soup pot over medium high heat on the stove top. Add in the butter and let it melt.
- Add in chicken and onion and cook until chicken is no longer pink. Add in green bell pepper, red bell pepper, jalapeno pepper and garlic and cook for 1-2 minutes.
- Pour in the chicken broth and cumin and bring to a boil.
- Reduce the heat down to low and let simmer for 5 minutes.
- Stir in the half-and-half, shredded cheese, corn, chiles, and hot pepper sauce (if using).
- Continue to stir the soup over low heat while the cheese melts. Add in the tomato and stir, then serve. Top with favorite toppings and enjoy!
- Dutch Oven or Large Soup Pot
- Knife and Cutting Board
- Wooden Spoon
If you made our recipe be sure to tag us on Instagram so we can see your hard work using #sixsistersstuff.