why make this recipe
Fiesta Chicken Corn Chowder is a quick and creamy dish that warms you up from the inside out. It combines the goodness of chicken, sweet corn, and zesty spices all in one bowl. This recipe is not only delicious but also simple to prepare, making it perfect for busy weeknights or cozy weekends. Plus, it’s a great way to use leftover rotisserie chicken, making it an easy meal option for the whole family.
how to make Fiesta Chicken Corn Chowder
Ingredients:
- 1 lb chicken (or 2 ½ cups shredded rotisserie chicken)
- 1 can cream-style corn
- 1 cup sweet corn (fresh or canned preferred)
- ¼ cup flour (for thickening)
- 3 cups chicken broth (low-sodium recommended)
- ½ medium yellow onion (chopped)
- 4 cloves garlic (minced)
- 1 medium jalapeno (minced, seeds removed for milder heat)
- 1 medium bell pepper (chopped)
- 1 can fire-roasted diced tomatoes (14.5 oz)
- 1 can diced mild green chilies
- 1 tbsp cornstarch
- To taste seasonings (cumin, chili powder, smoked paprika, dried oregano, salt, pepper)
- 8 oz cream cheese (softened)
- 1 cup shredded sharp cheddar cheese
Directions:
- Start by cooking the chicken. If you’re using raw chicken, boil or sauté it until fully cooked and then shred it. If you have rotisserie chicken, just shred it and set it aside.
- In a large pot, add the chopped onion, minced garlic, jalapeno, and bell pepper. Sauté them in a bit of oil over medium heat until they are soft, about 5 minutes.
- Sprinkle the flour over the vegetables and stir. Cook for another minute.
- Gradually pour in the chicken broth, stirring to avoid lumps. Then add the cream-style corn, sweet corn, diced tomatoes, green chilies, and shredded chicken. Mix well.
- Season with cumin, chili powder, smoked paprika, dried oregano, salt, and pepper to taste. Let it simmer for about 10 minutes.
- In a small bowl, mix the cornstarch with a little water to create a slurry, then add it to the soup to thicken it.
- Once thickened, stir in the softened cream cheese and shredded cheddar cheese until melted and creamy.
how to serve Fiesta Chicken Corn Chowder
Serve this chowder hot. You can garnish it with fresh cilantro, a dollop of sour cream, or some avocado slices for extra flavor. It goes great with crusty bread or tortilla chips on the side for dipping.
how to store Fiesta Chicken Corn Chowder
If you have leftovers, let the chowder cool completely. Then, store it in an airtight container in the refrigerator for up to 3 days. You can also freeze it in portions for longer storage; just make sure to leave some space in the container for expansion when freezing.
tips to make Fiesta Chicken Corn Chowder
- For a creamier texture, blend a portion of the soup and then mix it back in.
- Adjust the spices to your preference; add more jalapeno for heat or skip it for a milder version.
- Try adding black beans or diced potatoes for extra heartiness.
variation (if any)
You can substitute the chicken with cooked turkey for a post-holiday twist. If you are looking for a vegetarian version, skip the chicken and use vegetable broth, adding extra beans and veggies instead to boost flavor and nutrition.
FAQs
1. Can I make this recipe in a slow cooker?
Yes! Just add all the ingredients in your slow cooker and cook on low for 6-8 hours.
2. What can I use instead of cream cheese?
You can use Greek yogurt or a dairy-free cream cheese alternative for a lower-fat or dairy-free option.
3. How can I make this dish spicier?
Add more jalapeno, include some cayenne pepper, or stir in hot sauce according to your taste preference.
Fiesta Chicken Corn Chowder
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A quick and creamy dish that combines chicken, sweet corn, and zesty spices, perfect for busy weeknights or cozy weekends.
Ingredients
- 1 lb chicken (or 2 ½ cups shredded rotisserie chicken)
- 1 can cream-style corn
- 1 cup sweet corn (fresh or canned preferred)
- ¼ cup flour (for thickening)
- 3 cups chicken broth (low-sodium recommended)
- ½ medium yellow onion (chopped)
- 4 cloves garlic (minced)
- 1 medium jalapeno (minced, seeds removed for milder heat)
- 1 medium bell pepper (chopped)
- 1 can fire-roasted diced tomatoes (14.5 oz)
- 1 can diced mild green chilies
- 1 tbsp cornstarch
- To taste seasonings (cumin, chili powder, smoked paprika, dried oregano, salt, pepper)
- 8 oz cream cheese (softened)
- 1 cup shredded sharp cheddar cheese
Instructions
- Cook the chicken. If using raw chicken, boil or sauté until fully cooked and then shred it. If using rotisserie chicken, shred it and set aside.
- In a large pot, add the chopped onion, minced garlic, jalapeno, and bell pepper. Sauté in a bit of oil over medium heat for about 5 minutes until soft.
- Sprinkle flour over the vegetables and stir. Cook for another minute.
- Gradually pour in the chicken broth while stirring to avoid lumps. Then add the cream-style corn, sweet corn, diced tomatoes, green chilies, and shredded chicken. Mix well.
- Season with cumin, chili powder, smoked paprika, dried oregano, salt, and pepper to taste. Let it simmer for about 10 minutes.
- In a small bowl, mix cornstarch with a little water to create a slurry, then add it to the soup to thicken.
- Once thickened, stir in softened cream cheese and shredded cheddar cheese until melted and creamy.
Notes
For a creamier texture, blend a portion of the soup and then mix it back in. Adjust spices to preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Mexican