Mexican Chicken Corn Chowder

5 from 4 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Alyssa Rivers
Servings 6 people
Print Review
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!
Course Appetizer, Dinner, Main Course, Side Dish, Soup
Cuisine American, Mexican


  • 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, jalapeƱo, 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.

Recipe Notes

Updated on October 3, 2019

Original post on October 6, 2016

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.