This Stovetop Mexican Chicken Corn Chowder {The Best} is loaded with juicy tender chicken, sweet corn, green chilis, and simmered in a creamy cheese blend. It’s simple, delicious, and will be one of the best chowders you will ever eat.
Stovetop Mexican Chicken Corn Chowder {The Best}
This Stovetop Mexican Chicken corn chowder is the best. It’s one of my favorite recipes in the Fall, when the weather starts cooling down and you want something to warm your soul. It’s comfort food at it’s finest.
It’s thick, rich, and has a touch of kick from the tabasco sauce, which is completely optional for this homemade chowder.
We love all things soup and chowder once the cooler weather is upon us.
This is a must make homemade chowder recipe and goes well with our Sweet Cornbread Recipe, or if you like your cornbread with a little kick, try our Sweet Jalapeno Cornbread.
Ingredients needed for Mexican chicken corn chowder
- Chicken Breast or Rotisserie Chicken
- Onion
- Minced Garlic
- Unsalted Butter
- Chicken Broth
- Cumin
- Salt And Pepper
- Half And Half
- Monterey Jack Cheese
- Green Chilis
- Creamed Corn
- Lime Juice
- Tabasco or Hot Sauce (optional)
How to make Mexican shredded chicken corn chowder
- In a large pot add butter and chopped onion, and sauté over medium-high heat until onions are soft and translucent.
- Add minced garlic, shredded chicken, salt, pepper and cumin to pot, stir to combine ingredients well.
- Pour in chicken broth and bring to a boil.
- Reduce heat to medium-low and pour in half and half, shredded Monterey jack cheese, diced green chilis, creamed corn, lime juice and tabasco.
- Continue to simmer until the cheese has melted and the soup is warm throughout.
- Serve immediately with tortilla strips, cilantro, and a lime wedge. Enjoy!
How to store chicken corn chowder
Once chowder has cooled completely, store in an airtight container in the fridge for up to 5 days. When your ready to eat, warm in the microwave or in a pot on the stovetop until warm throughout.
What to serve with Mexican chicken corn chowder
My favorite part of this Mexican corn chowder is the yummy toppings that can be added to the chowder. Try any of your favorite toppings, I will share our favorites below.
- Chopped Cilantro
- Lime Wedge
- Tortilla Strips
- Shredded Cheese
- Diced Avocado
- Crumbled Cotija Cheese
Other favorite soup recipes
- Cheesy Chicken Enchilada Soup
- Ham And Potato Soup
- Broccoli Cheddar Cheese Soup
- Instant Pot Butternut Squash Soup
- Crockpot Potato Soup
- Homemade Chicken Noodle Soup
- Instant Pot Wisconsin Cauliflower Soup
Stovetop Mexican Chicken Corn Chowder
Ingredients
- 1 1/2 lbs. cooked chicken breast, shredded rotisserie chicken works well
- 4 Tbsp. unsalted butter
- 1/2 onion, chopped
- 2 tsp. minced garlic
- 1/2 tsp. salt
- 1 tsp. black pepper
- 1 1/2 tsp. ground cumin
- 1 1/2 cups low sodium chicken broth
- 2 cups half and half
- 2 cups shredded Monterey jack cheese
- 1 4oz. can diced green chilis
- 1 can cream styled corn
- juice from one lime
- 1/2 tsp. Tabasco or more to taste (optional)
Instructions
- In a large pot add butter and chopped onion, and sauté over medium-high heat until onions are soft and translucent.
- Add minced garlic, shredded chicken, salt, pepper and cumin to pot, stir to combine ingredients well.
- Pour in chicken broth and bring to a boil.
- Reduce heat to medium-low and pour in half and half, shredded Monterey jack cheese, diced green chilis, creamed corn, lime juice and tabasco.
- Continue to simmer until the cheese has melted and the soup is warm throughout.
- Serve immediately with tortilla strips, cilantro, and a lime wedge. Enjoy!
Notes
Have you tried this recipe?
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