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Top down image of a post of chowder, two bowls and some fresh corn.

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
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course, Soup
Cuisine Mexican
Servings 6

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)
  • cups shredded cheddar
  • 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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