Mexican Chicken Corn Chowder

Warm your soul with this creamy and flavorful Mexican Chicken Corn Chowder, a hearty dish that combines tender shredded chicken, sweet corn, and velvety potatoes in a rich, spiced broth. Infused with bold flavors from cumin, chili powder, and smoky paprika, this chowder gets a zesty kick from diced green chilies and a creamy finish from heavy cream. Perfect for weeknight dinners or cozy gatherings, this one-pot recipe is ready in under an hour and serves up to six. Garnish with fresh cilantro and cheddar cheese for an extra layer of decadence. Whether you're craving comfort food or a taste of Mexican-inspired cuisine, this chicken corn chowder will leave you craving seconds!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 medium red bell pepper, diced
• 4 ounces green chilies (canned, diced)
• 2 cups frozen corn
• 4 cups chicken broth
• 1 cup heavy cream
• 2 medium Russet potatoes, peeled and diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped (optional)
• 0.5 cup shredded cheddar cheese (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Season the chicken breasts with a pinch of salt and pepper, then add them to the pot. Cook for 4-5 minutes per side until browned. Remove the chicken and set it aside.

Step 3

In the same pot, add the diced onion and red bell pepper. Cook for 3-4 minutes until softened.

Step 4

Add the minced garlic and cook for 1 minute until fragrant.

Step 5

Stir in the ground cumin, chili powder, smoked paprika, and green chilies. Cook for 1 minute to toast the spices.

Step 6

Pour in the chicken broth and add the diced potatoes. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 10-12 minutes, or until the potatoes are tender.

Step 7

Shred the cooked chicken breasts using two forks, then return the shredded chicken to the pot.

Step 8

Stir in the frozen corn and heavy cream. Simmer for an additional 10 minutes to heat through and thicken slightly.

Step 9

Taste and adjust seasoning with salt and black pepper as needed.

Step 10

Serve hot with optional toppings like fresh cilantro and shredded cheddar cheese.

Nutrition Facts

Serving size	2880.6 grams (2880.6g)

Amount per serving	% Daily Value*
Calories	2721

Total Fat 145.20g	186%
Saturated Fat 68.60g	343%
Polyunsaturated Fat 2.70g
Cholesterol 596mg	199%
Sodium 5819mg	253%
Total Carbohydrate 185.80g	68%
Dietary Fiber 25.40g	91%
Total Sugars 30.60g
Protein 159.20g	318%

Vitamin D 16IU	78%
Calcium 710mg	55%
Iron 17mg	93%
Potassium 5185mg	110%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.6%

Protein: 23.7%

Carbs: 27.7%