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Mexican Chicken Corn Chowder

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Mexican Chicken Corn Chowder is a creamy, comforting, and flavorful soup with tender chicken, sweet corn, zesty green chiles, and melted Monterey Jack cheese. Perfect for weeknight dinners or casual gatherings, topped with fresh cilantro and crispy tortilla strips.

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

Instructions

  1. Melt butter in a large saucepan or Dutch oven over medium heat. Add onion and cook until softened, about 3–4 minutes.
  2. Add garlic and cook 1 minute until fragrant. Stir in hot water, chicken bouillon, and cumin. Bring to a gentle simmer.
  3. Add chicken pieces and cook until no longer pink in the center, about 8–10 minutes.
  4. Reduce heat to low. Stir in half-and-half, 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.
  5. Add chopped tomato, stir to combine, and cook an additional 2–3 minutes.
  6. Serve hot, garnished with minced cilantro and crispy tortilla strips if desired.

Notes

Use rotisserie or leftover cooked chicken to save time.

Add diced bell peppers or extra corn for texture.

Substitute half-and-half with milk and cream for a lighter version.

Adjust heat by increasing or decreasing hot sauce or jalapeños.

Nutrition

Find it online: https://justsosavory.com/mexican-chicken-corn-chowder/