Mexican Chicken Corn Chowder – Soups On!

Mexican Chicken Corn Chowder

Mexican Chicken Corn Chowder is a delicious and easy-to-make soup. SHARE some soup today!

Mexican Chicken Corn Chowder

This is a delicious soup which is very easy to make, especially if you use rotisserie chicken. All you have to do is saute the onion, garlic and jalapeno. Then it’s just a matter of adding the rest of the ingredients and heating it to blend the flavors and melt the cheese. 

Initially, I hesitated to share this post because of my deluge of Mexican-themed recipes lately. I thought it might be best to just sit on this one for awhile. But to be honest, this is the most blog-worthy recipe I have cooked recently. Plus, with the onset of the Fall weather, a yummy soup seemed like just the right thing.

A Little Heat Strikes the Balance

When a recipe calls for 2 cups of half & half and 2 cups of cheese, you know it’s going to be good. But with all of that richness you need a little heat to balance things out. While the recipe does call for a jalapeno, I didn’t think that provided sufficient heat. Of course jalapenos vary in heat and this recipes calls for the jalapeno to be seeded. So one option, if you want more heat, add some or all of the seeds. The other options are to add some ground cayenne pepper and/or Tabasco. I added about 1/8 – 1/4 tsp. of cayenne and a few shakes of Tabasco. There is already a fair amount of acid from the tomatoes and the green chilies, so I didn’t want to go overboard with Tabasco (since it’s vinegar based.)

A Few Other Tips

I used Hunt’s Diced Fire Roasted Tomatoes and did not drain them as the recipe recommends. There was not a lot of liquid in the can, and what was there, seemed like a good flavor booster. For serving, I topped the soup with some chunks of avocado and chopped cilantro, both which I enjoy. You could also add some crushed tortillas chips, or make some Seasoned Tortilla Strips if you have a little extra time. I haven’t tried this specific tortilla strip recipe but have made variations of it in the past. I think they’re great for snaking as well as for topping soups and salads. However, feel free to follow your own taste buds and add whatever toppings you prefer. Enjoy!

Mexican Chicken Corn Chowder

Serving Size: Serves 6

Mexican Chicken Corn Chowder


  • 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 (I used Hunt's Diced Fire Roasted tomatoes and didn't drain them. Your choice to drain or not)
  • 2 cups chopped, cooked chicken (I used rotisserie)
  • salt and pepper to taste
  • cayenne pepper and/or Tabasco, to taste, if desired
    To Finish
  • chopped avocado, if desired
  • chopped cilantro, if desired


  • In a large pot or dutch oven add the butter and melt over medium high heat. Add onion and jalapeño and cook for about 5 minutes until tender. Add garlic and cook, stirring, for 1 minute. Add the cumin and stir. Add the broth and bring to a boil.
  • Reduce the heat to low and add half & half, shredded cheese, cream-style corm, green chilis, diced tomatoes, and chicken. Cook until the cheese has melted and all ingredients are heated through.
  • Season with salt, pepper. If you want some additional heat, add cayenne pepper and/or Tabasco sauce, to taste. Serve topped with chopped avocado and cilantro, if desired (I used both.) Enjoy!


Adapted from the Recipe Critic Mexican Chicken Corn Chowder

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