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.


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:


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.

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.
- Creamy Chicken Gnocchi Soup
- Creamy Chicken Noodle Soup
- Eight-Can Taco Soup
- Healthy Chicken Vegetable Soup
- Hearty Chicken Tortilla Soup
- Instant Pot Creamy Chicken and Rice Soup
- Marry Me Chicken Soup
- Quick Italian Ground Turkey Soup
- Seven Can Chicken Tortilla Soup

Mexican Cheesy Chicken Corn Chowder Recipe
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)
Instructions
- 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!



















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