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Stovetop Mexican Chicken Corn Chowder

Stovetop Mexican Chicken Corn Chowder

April King
This Stovetop Mexican Chicken Corn Chowder 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.
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Chicken, Dinner, Soup
Cuisine American
Servings 6


  • 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)


  • 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!


Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. Nutrition facts are an estimate and not guaranteed to be accurate. I am not a certified nutritionist and any nutritional information shared on Modernmealmakeover.com should only be used as a general guideline.
Keyword Chicken Corn Chowder, Mexican Chicken Corn Chowder
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