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.
Tried this recipe?
If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.
Cheers! James & Elaine
📖 Recipe
Mexican Chicken and Corn Chowder
Ingredients
- 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 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.
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
Hi Terence,
Thanks so much! Yes, this chowder is excellent the next day!
Thanks for stopping by our website!
Have a great night!
Elaine & James