Description
A hearty, creamy Mexican corn chowder packed with tender chicken, sweet corn, and bold spices that’s ready in just 30 minutes.
Ingredients
Scale
- 5 tablespoons butter, diced into 1 tablespoon pieces
- 1 medium yellow onion, chopped (1½ cups)
- 1 medium red bell pepper, chopped (1 cup)
- 4 cloves garlic, minced (1½ tablespoons)
- 5 tablespoons all-purpose flour
- 3 cups whole milk
- 3 cups low-sodium chicken broth
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 (14.4 oz) bag frozen petite corn (3 cups)
- 1 (7 oz) can mild green chilies
- 1½ teaspoons ground cumin
- 1½ teaspoons ancho chili powder
- Salt and freshly ground black pepper
- 1 (14.5 oz) can black beans, drained and rinsed
- 2½ cups cooked shredded rotisserie chicken
- 1½ cups shredded cheddar or monterey jack cheese
- ⅓ cup chopped cilantro
- 1 avocado, diced
Instructions
- Melt butter in a large pot over medium heat. Add onions and bell pepper and sauté until softened, about 10 minutes.
- Add garlic, sauté 1 minute longer. Add in flour and sauté 1 minute more.
- While whisking pour in milk and chicken broth. Stir in tomatoes, corn, green chilies, cumin, chili powder and season with salt and pepper to taste.
- Bring mixture to a light boil stirring frequently. Stir in black beans and warm through.
- Remove from heat. Stir in chicken, cheese and cilantro. Serve warm with avocado.
Notes
- Don’t rush the vegetable sautéing process – properly softened onions and peppers create the flavor foundation
- Whisk constantly when adding milk and broth to prevent lumps
- Remove from heat before adding cheese to prevent it from becoming stringy
- Always use whole milk for the creamiest texture
- Fire-roasted tomatoes add significantly more flavor than regular diced tomatoes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
Keywords: corn chowder recipe, creamy chicken soup, Mexican soup recipes, one pot meals, comfort food, weeknight dinner, hearty soup