This stovetop Mexican chicken corn chowder is creamy, comforting, and full of flavor. Tender shredded chicken, sweet corn, diced green chiles and a melty Monterey Jack cheese base combine with a touch of lime for brightness. It’s simple to make, cozy for cool evenings, and makes a satisfying weeknight dinner or weekend comfort meal.
Stovetop Mexican Chicken Corn Chowder
This stovetop version comes together quickly and yields a rich, slightly spicy chowder. Use rotisserie chicken for convenience or cook and shred chicken breasts. The optional hot sauce adds a gentle kick, but you can omit it if you prefer a milder soup.
Ingredients needed for Mexican chicken corn chowder
- 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 (4 oz) can diced green chiles
- 1 can cream-style corn
- Juice from one lime
- 1/2 tsp Tabasco or hot sauce (optional)
How to make Mexican shredded chicken corn chowder
- In a large pot, melt the butter over medium-high heat. Add the chopped onion and sauté until soft and translucent.
- Add the minced garlic, shredded chicken, salt, pepper and cumin. Stir to combine and warm the chicken through.
- Pour in the chicken broth and bring the mixture to a gentle boil.
- Reduce heat to medium-low. Stir in the half and half, shredded Monterey Jack cheese, diced green chiles, cream-style corn, lime juice and Tabasco (if using).
- Simmer, stirring occasionally, until the cheese has melted and the chowder is heated through and slightly thickened.
- Serve immediately with tortilla strips, chopped cilantro, shredded cheese, diced avocado or a lime wedge as desired.
How to store chicken corn chowder
Allow the chowder to cool completely, then transfer to an airtight container and refrigerate for up to 5 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through, stirring occasionally to maintain creaminess.
What to serve with Mexican chicken corn chowder
This chowder is delicious topped with fresh ingredients that add texture and brightness. Try any combination of the following:
- Chopped cilantro
- Lime wedge
- Tortilla strips or crushed tortilla chips
- Extra shredded cheese
- Diced avocado
- Crumbled cotija or queso fresco
Recipe details
Prep Time: 10 mins • Cook Time: 15 mins • Total Time: 25 mins • Servings: 6
Notes
Nutrition information varies based on ingredients and portion sizes; the values here are estimates only. Adjust salt, spice, and lime to taste. For a lighter version, substitute whole milk for half and half, though the texture will be slightly less rich.
Stovetop Mexican Chicken Corn Chowder
Ingredients
- 1 1/2 lbs cooked chicken breast, shredded (rotisserie 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 (4 oz) can diced green chiles
- 1 can cream-style corn
- Juice from one lime
- 1/2 tsp Tabasco or more to taste (optional)
Instructions
- In a large pot, melt butter and sauté chopped onion over medium-high heat until soft and translucent.
- Add minced garlic, shredded chicken, salt, pepper and cumin; stir to combine.
- Pour in chicken broth and bring to a boil.
- Reduce heat to medium-low. Stir in half and half, shredded Monterey Jack, diced green chiles, cream-style corn, lime juice and Tabasco if using.
- Simmer until the cheese melts and the chowder is heated through, stirring occasionally.
- Serve hot with tortilla strips, cilantro and a lime wedge. Enjoy!
Notes
Nutrition Disclaimer: Nutrition facts are estimates and not guaranteed to be accurate. Use this information as a general guideline only.
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