Fiesta Chicken Corn Chowder Recipe

Ingredients

Main Ingredients

• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1/2 large onion, diced
• 1 jalapeno, seeded and minced
• 1 pound chicken breasts, chopped/uncoooked (or 2 ½ cups shredded rotisserie chicken)
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1 red bell pepper, chopped
• 1/4 cup flour
• 4 garlic cloves, minced
• 4 cups low sodium chicken broth, divided
• 2 tablespoons cornstarch
• 2 cans (14.75 oz each) cream-style corn
• 1 can (15 oz) sweet corn, drained and rinsed (or 2 cups fresh or frozen corn)
• 1 can (14 oz) fire-roasted diced tomatoes, drained
• 1 can (4 oz) mild diced green chilies
• 4 oz block cream cheese, very soft
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup shredded Monterrey Jack cheese

Optional Garnishes

• Hot sauce to taste
• Sour cream
• Extra shredded cheese
• Cilantro
• Avocados, sliced
• Tomatoes, chopped
• Tortilla chips

Instructions

1. Melt the butter with olive oil in a large Dutch oven or soup pot over medium-high heat. Add the chopped chicken breasts, diced onion, seeded and minced jalapeno, cumin, salt, chili powder, smoked paprika, and dried oregano. Sauté for 3 minutes, stirring occasionally.
2. Stir in the chopped red bell pepper, minced garlic, and flour. Cook while stirring constantly for 2 minutes to form a roux that thickens the chowder.
3. Reduce heat to low and gradually whisk in 3 cups of the chicken broth to the pot, stirring to combine well without lumps.
4. Whisk 2 tablespoons cornstarch with the remaining 1 cup of chicken broth until smooth. Pour this mixture into the pot along with the cream-style corn, sweet corn, drained fire-roasted diced tomatoes, and mild diced green chilies. Stir to combine all ingredients.
5. Bring the mixture to a boil, then reduce heat to a simmer. If using shredded rotisserie chicken, add it now. Simmer uncovered for 10 minutes, stirring occasionally to prevent sticking.
6. Lower the heat to low. Stir in the softened cream cheese until it melts completely. Gradually add the shredded sharp cheddar and Monterrey Jack cheeses handful by handful, stirring continuously until all cheese is melted and the chowder becomes creamy.
7. Ladle the chowder into bowls and top with optional garnishes such as sour cream, hot sauce, extra cheese, cilantro, sliced avocado, chopped tomatoes, and tortilla chips for added flavor and texture.

Notes

• For a vegetarian version, substitute chicken with tofu or extra vegetables and use vegetable broth instead of chicken broth.
• Use fresh corn if available for a sweeter flavor, but canned corn works well and saves time.
• When adding cheese, ensure the heat is low to prevent cheese from separating.
• The chowder thickness can be adjusted by varying the amount of flour and cornstarch used.
• Leftovers store well in the refrigerator for up to 3 days and reheat gently to preserve creaminess.