One-Pot Chipotle Chicken and Corn Chowder

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  • One-Pot Chipotle Chicken and Corn Chowder – A delicious and easy Mexican chowder recipe full of flavorful ingredients and is bold and spicy.

    My family and I could seriously eat Mexican food everyday. We just love the spices, textures and yummy flavors. Some of our favorite meals are make-ahead chicken fajita lunch bowls and a Mexican chopped salad with chipotle dressing.

    bowl of chicken and corn chowder topped with crushed chips, cheese and sour cream

    Mexican corn chowder

    I love a nice thick and chunky chowder recipe and this one pot chipotle chicken and corn chowder does not disappoint! It’s made with easy to find ingredients and is seasoned with taco seasoning mix and chopped green chilies for a nice spicy and warm flavor. You can add a squeeze of fresh lime juice, shredded cheese and sour cream to cool down the heat.

    This chicken corn chowder recipe is spicy, bold and the perfect comfort food. Made in just one pot, this Mexican chowder is ready to eat from prep to finish in just one hour. There is just something soothing about a warm bowl of chowder on a cold day that warms the soul. It’s perfect for cool fall and winter nights, but is also refreshing enough to enjoy all year long.

    two bowls of chipotle corn chowder on a counter with cilantro and lime wedges

    How to make chicken corn chowder

    Follow the simple steps below to get started. Scroll down for the printable chicken corn chowder recipe.

    Step 1: Add spices and liquids and bring to boil

    In a large dutch-oven or stock pot set over medium-heat, melt butter. Add garlic. When the garlic is fragrant and translucent, sprinkle in salt, pepper and taco seasoning along with the flour. Cook for 1-2 minutes or until the flour becomes lightly golden.

    Whisk in half and half and chicken broth. Add in the chipotle and green chilies. Bring to a boil.

    Step 2: Mix in potatoes and corn and simmer

    Once the mixture is boiling, add potatoes and corn and reduce to medium-heat again. Simmer until the potatoes are fork-tender, about 15 to 20 minutes.

    Step 3: Stir in chicken and cheese

    Stir in chopped chicken and cheese, stirring until the cheese is completely melted. Continue cooking for an additional 15 minutes. Garnish with desired toppings and enjoy!

    chicken corn chowder in a pan

    Favorite toppings

    Don’t forget to load on all your favorite toppings with serving this chipotle corn chowder. Below are a few of my top picks:

    • Tortilla chips
    • Shredded cheese
    • Chopped cilantro
    • Sour cream
    • Lime juice
    • Avocado

    bowl of chicken corn chowder with cilantro, chips, cheese and sour cream

    This chicken corn chowder recipe just might be our new favorite. It’s so, so delicious and perfect for these chilly autumn evenings. Enjoy!

    More Mexican soups:

    chicken corn chowder

    Chicken Corn Chowder Recipe

    Course: Soup
    Cuisine: Mexican
    Keyword: chicken corn chowder, chicken corn chowder recipe, Mexican chowder
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 8
    Calories: 414
    Author: Jamielyn Nye
    One-Pot Chipotle Chicken and Corn Chowder - A delicious and easy Mexican chowder recipe full of flavorful ingredients and is bold and spicy.

    Ingredients

    • 2 Tablespoons unsalted butter
    • 3 cloves garlic , minced
    • 1 teaspoon taco seasoning , more to taste
    • Salt and pepper , to taste
    • 2 to 3 Tablespoons all-purpose flour
    • 1/2 can chipotle chiles in adobo sauce , drained (less if you don’t like it too spicy)
    • 1/2 can green chiles
    • 32 ounce container chicken stock
    • 1 cup half and half
    • 5 small red potatoes , peeled and diced small
    • 2 cups shredded chicken , cooked (I like to use rotisserie)
    • 15 ounce can sweet corn , drained
    • 1 cup Monterey Jack cheese , shredded
    • 1 cup Cheddar cheese , shredded

    Optional Toppings: Tortilla chips, shredded cheese, chopped cilantro, lime wedges, sour cream

      Instructions

      • In a large dutch-oven or stock pot set over medium-heat, melt butter. Add garlic. When the garlic is fragrant and translucent, sprinkle in salt, pepper and taco seasoning along with the flour. Cook for 1-2 minutes or until the flour becomes lightly golden. Whisk in half and half and chicken broth. Add in the chipotle and green chilies. Bring to a boil.
      • Once the mixture is boiling, add potatoes and corn and reduce to medium-heat again. Simmer until the potatoes are fork-tender, about 15 to 20 minutes. Stir in chopped chicken and cheese, stirring until the cheese is completely melted. Continue cooking for an additional 15 minutes. Garnish with desired toppings and enjoy!

      Nutrition

      Calories: 414kcal | Carbohydrates: 39g | Protein: 23g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 77mg | Sodium: 676mg | Potassium: 869mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1222IU | Vitamin C: 15mg | Calcium: 261mg | Iron: 2mg
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