Mexican Chicken and Corn Chowder

This is great recipe and not difficult to prepare or cook. Tastes so great off the stove, so you know it’s going to be killer tomorrow.
Thanks

Terence

Mexican (inspired) Chicken and Corn Chowder. It’s like taco night in a bowl! This flavourful, filling and straightforward recipe is sure to be a winner with the entire family!

A base of olive oil, onion, bell peppers, garlic, corn, diced tomatoes, jalapeños, chicken broth, chili powder, smoked paprika, salt, pepper, black beans, grilled chicken thighs, topped with shredded cheddar, cilantro, & avocado.

Ingredients

• Chicken thighs 
• Chicken seasoning
• Olive oil 
• Yellow onion
• Red bell pepper
• Garlic,
• All-purpose flour
• Whole milk 
• Chicken broth
• Diced tomatoes
• Corn
• Jalapeños
• Ground cumin
• Ancho chili powder
• Salt and pepper
• Black beans
• Cheddar
• Cilantro

For Serving, optional

• Avocado
• Cheese
• Cilantro
• Jalapeños
• Limes
• Hot sauce
• Tortilla chips

See recipe card for quantities.

Instructions

Season the chicken with the seasoning mix and set aside.

Heat the oil in a large pot over medium heat.

Add onions, bell pepper and sauté until softened, about 8 minutes. Next add garlic, sauté 1 minute longer. Add in flour, sauté 1 minute more. 

While whisking pour in milk and chicken broth. Stir in tomatoes, corn, jalapeños, cumin, chili powder and season with salt and pepper.

Bring mixture to a light boil stirring frequently. Reduce heat to low and simmer for 20-25 minutes.

While the soup simmers, preheat the grill (or griddle pan) on medium high heat.

Place the chicken thighs on the grill (or griddle pan) and cook for 4 minutes. Flip and cook for 4 minutes more. Remove the chicken to a plate cover tightly with foil and let rest for 10 minutes.

Next, cut chicken into bite sized cubes.

Once the soup has simmered, stir in black beans and warm through. Stir in chicken and resting juices and cook for 1-2 minutes. Remove from heat, then stir in the cheese and cilantro.

Serve warm with avocado, more cheese, cilantro, jalapeño slices, lime wedges, hot sauce and tortilla chips.

This Mexican chicken corn chowder recipe was made and served in my stunning Hestan CopperBond Induction Copper 4-Quart Saucepan and cooked on our equally gorgeous Hestan Dual Fuel Range in Pacific Blue. Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are my own.

Mexican Chicken and Corn Chowder

It’s like taco night in a bowl! This flavourful, filling and straightforward recipe is sure to be a winner with the entire family!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Main Course, Soup

Cuisine Mexican

Servings 6

Ingredients

  

1x2x3x

• 6 boneless/skinless chicken thighs (approx. 18 oz/510 g)
• chicken seasoning – mix together 1 teaspoon each: chili powder, paprika, granulated onion, granulated garlic, salt, pepper
• 5 tablespoons olive oil (75 mil)
• 1 medium yellow onion, chopped (1½ cups)
• 1 large red bell pepper, chopped (1½ cups)
• 4 cloves garlic, minced
• 5 tablespoons all-purpose flour
• 3 cups whole milk (710 ml)
• 3 cups chicken broth, no salt added (710 ml)
• 1 can diced tomatoes 13½ oz/398 ml)
• 3 cobs of corn, cooked, kernels removed (approx. 3 cups) Note: if it’s not fresh corn season, substitute 3 cups off frozen corn.
• 3 jalapeños, seeded and membranes removed, finely diced
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons ancho chili powder
• Salt and freshly ground black pepper
• 1 can black beans, drained and rinsed (13½ oz/398 ml)
• 1½ cups shredded cheddar
• ⅓ cup chopped cilantro

For Serving

• 1 avocado, diced
• Shredded cheese
• chopped cilantro
• sliced jalapeños
• lime wedges
• hot sauce
• tortilla chips

Instructions

 

• Season the chicken with the seasoning mix and set aside.
• Heat the oil in a large pot over medium heat.
• Add onions, bell pepper and sauté until softened, about 8 minutes. Add garlic, sauté 1 minute longer. Add in flour, sauté 1 minute more. 
• While whisking pour in milk and chicken broth. Stir in tomatoes, corn, jalapeños, cumin, chili powder and season with salt and pepper.
• Bring mixture to a light boil stirring frequently. Reduce heat to low and simmer for 20-25 minutes.
• While the soup simmers, preheat the grill (or griddle pan) on medium high heat.
• Place the chicken thighs on the grill (pan) and cook for 4 minutes. Flip and cook for 4 minutes more. Remove the chicken to a plate cover tightly with foil and let rest for 10 minutes.
• Next, cut chicken into bite sized cubes.
• Once the soup has simmered, stir in black beans and warm through. Stir in chicken and resting juices and cook for 1-2 minutes. Remove from heat, then stir in the cheese and cilantro.
• Serve warm with avocado, more cheese, cilantro, jalapeño slices, lime wedges, hot sauce and tortilla chips.

Keyword corn soup mexican, easy chicken corn chowder recipe, mexican chicken corn chowder recipe, mexican corn chowder recipes

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