Name: Mexican Chicken Corn Chowder
Prep time: 10 min
Cook time: PT-487697H28M15S
Total time: PT-487697H28M15S
Cuisine: Mexican-Inspired
Ingredients: 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces; 1/2 cup chopped onion; 3 tablespoons butter; 1 to 2 garlic cloves, minced; 1 cup hot water; 2 teaspoons chicken bouillon granules; 1/2 to 1 teaspoon ground cumin; 2 cups half-and-half cream; 2 cups shredded Monterey Jack cheese; 1 can (14-3/4 ounces) cream-style corn; 1 can (4 ounces) chopped green chiles, undrained; 1/4 to 1 teaspoon hot pepper sauce; 1 medium tomato, chopped; Optional: Minced fresh cilantro and fried tortilla strips

Why You’ll Love This Recipe

This recipe is a perfect balance of creamy, savory, and mildly spicy flavors. The chicken cooks tenderly in a rich chowder base, while the corn and green chiles add sweetness and subtle heat. Half-and-half and cheese make the soup luxuriously creamy without being too heavy. It’s easy to prepare, can be made ahead, and is versatile enough to customize with extra vegetables or toppings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup chopped onion
3 tablespoons butter
1 to 2 garlic cloves, minced
1 cup hot water
2 teaspoons chicken bouillon granules
1/2 to 1 teaspoon ground cumin
2 cups half-and-half cream
2 cups shredded Monterey Jack cheese
1 can (14-3/4 ounces) cream-style corn
1 can (4 ounces) chopped green chiles, undrained
1/4 to 1 teaspoon hot pepper sauce
1 medium tomato, chopped
Optional: Minced fresh cilantro and fried tortilla strips

Directions

In a large saucepan or Dutch oven, melt butter over medium heat. Add chopped onion and cook until softened, about 3–4 minutes.
Add garlic and cook for 1 minute until fragrant. Stir in hot water, chicken bouillon granules, and ground cumin. Bring to a gentle simmer.
Add chicken pieces and cook until no longer pink in the center, about 8–10 minutes.
Reduce heat to low and stir in half-and-half cream, shredded Monterey Jack cheese, cream-style corn, green chiles, and hot pepper sauce. Simmer gently, stirring occasionally, until cheese is melted and chowder is heated through.
Add chopped tomato and stir to combine. Cook for an additional 2–3 minutes.
Serve hot, garnished with minced cilantro and crispy tortilla strips if desired.

Servings and Timing

Makes about 6 servings
Preparation time: 10 minutes
Cooking time: 20–25 minutes
Total time: 30–35 minutes

Variations

Use rotisserie chicken or leftover cooked chicken to save time.
Add diced bell peppers or corn kernels for extra texture.
Substitute half-and-half with milk and cream for a lighter version.
Adjust the heat by adding more or less hot sauce or chopped jalapeños.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally, until warmed through. Avoid boiling to prevent curdling. This chowder can also be frozen for up to 2 months; thaw in the refrigerator before reheating.

FAQs

Can I make this chowder ahead of time?

Yes, prepare it a day in advance and reheat gently before serving.

Can I make it spicier?

Yes, increase the hot pepper sauce or add diced jalapeños to taste.

Can I use a different type of cheese?

Cheddar or Pepper Jack can be substituted for Monterey Jack for a slightly different flavor.

Is this chowder gluten-free?

Yes, all ingredients are naturally gluten-free.

What sides go well with this chowder?

Serve with warm tortillas, cornbread, or a fresh green salad.

Conclusion

Mexican Chicken Corn Chowder is a creamy, flavorful, and easy-to-make soup that’s perfect for family dinners or casual entertaining. With tender chicken, sweet corn, zesty green chiles, and a rich, cheesy base, this chowder is comforting and satisfying. Garnish with cilantro and tortilla strips for extra freshness and crunch, and you’ve got a Mexican-inspired dish that everyone will love.