Mexican Chicken Corn Chowder

Mexican Chicken Corn Chowder is creamy, cheesy and so easy to make!   It has just enough of a kick to it and the flavor is incredible.  This will be one of the best chowders that you will eat!


I sometimes get inspired for recipes in the most random places.  Being a homeowner you spend a lot of time at  The Home Depot.  I got talking with an associate and they asked me what I did for work.  I explained to them that I had a food blog.  He then told me that he had a recipe that I HAVE to try.   He said that this Mexican Corn Chowder is the best soup that he has ever had.

So the next time I was in he had the recipe for me.  He was so excited for me to make it.


One of the best parts about this recipe is that it is incredibly easy to make!!  I already loved the recipe. 😉  You literally just dump in a few cans and add some cheese and half and half and let it simmer.  I also used rotisserie chicken which made this recipe even easier to make.  It came together within 5 minutes.

As soon as I took my first bite I was blown away!  It was fantastic!



My favorite part was being able to top it with my favorite toppings.  You can also crumble some cotija on top and add some cilantro, diced avocado, or whatever your heart desires.  Our entire family loved this soup and I know that you will too.  It is the perfect soup for a chilly day and you will make it again and again!


Mexican Chicken Corn Chowder

Prep Time 10 minutes
Cook Time 15 minutes
Servings 6
Mexican Chicken Corn Chowder is creamy, cheesy and so easy to make! It has just enough of a kick to it and the flavor is incredible. This will be one of the best chowders that you will eat!


  • 1 tablespoon butter
  • 1 small onion chopped
  • 1 jalapeno pepper seeded and finely chopped
  • 3 garlic cloves minced
  • 1 1 ⁄2 teaspoons cumin
  • 1 cup chicken broth
  • 2 cups half and half cream
  • 2 cups shredded Mexican blend cheese or 2 cups cheddar cheese
  • 1 14 ounce can cream-style corn
  • 1 4 ounce can diced green chilies
  • 1 14 ounce can diced tomatoes, drained
  • 2 cups chicken chopped and cooked, I used rotisserie
  • salt and pepper to taste
  • Tabasco sauce if desired for more of a kick


  1. In a large pot or dutch oven add the butter and melt over medium high heat. Add onion, jalapeño, and garlic. Cook for 1-2 minutes until tender. Add the cumin. Add the broth and bring to a boil.
  2. Reduce the heat to low and add in the cream, shredded cheese, cream- style corm, green chilis, diced tomatoes, and chicken. Cook until the cheese has melted and all ingredients are heated through.
  3. Season with salt, pepper, tabasco sauce, and top with favorite toppings.
Nutrition Facts
Mexican Chicken Corn Chowder
Amount Per Serving
Calories 306 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 14g70%
Cholesterol 84mg28%
Sodium 467mg19%
Potassium 235mg7%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 1g1%
Protein 15g30%
Vitamin A 640IU13%
Vitamin C 8mg10%
Calcium 342mg34%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.




Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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    1. You could add unsweetened coconut milk. Sometimes I’ll purée cooked potatoes or cauliflower and add it to my soups to give a creamy mouthfeel without the cream.

  1. I made this yesterday to serve today during the Vikings game. It was fabulous!
    The only changes I made were: I added chopped celery and sautéed along with the onion, and also added a can of regular corn (so in other words 1 can of creamed corn and 1 can or regular corn)

  2. Sounds amazing!! Stopping at the store tonight to pick up the few things I need to make — It will be our Saturday dinner for sure! Thanks for the recipe 🙂

  3. Being from the very deep south quality veges year round is a must so I keep rolls of creamed corn in the freezer. Creamed corn in yellow and white that tastes field fresh!! If I remember I thaw it over night in the fridge, if not I remove the wrapper and put it in whatever it’s going in. (I monitor it closely to prevent scorching and/orburning).

  4. This is OUTSTANDING!!! I have made several times…first time followed exactly (delicious) 3rd time, substituted 1lb shrimp with 1lb jalapeño sausage sliced!(instead of chicken) and used fat free half and half (AMAZING) ABSOLUTELY DELICIOUS recipe!!!

  5. This soup is AMAZING!!!! I followed the recipe – I just added a can of whole kernel corn in addition to the cream corn. I couldn’t stop eating – my husband raved about it as well! Thank you so much for sharing!!!!

  6. This recipe was delicious! However, I used my whole can of green chilies (which was slightly larger than the 4 oz can in the recipe) and it was spicy enough that I didn’t need to extra kick of the tabasco. I also used 2% milk as I didn’t have cream and it was great!

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