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Mexican Chicken Corn Chowder Recipe
Mexican Chicken Corn Chowder Recipe photo by Taste of Home

Mexican Chicken Corn Chowder Recipe

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I like to make this smooth, creamy soup when company comes to visit. Its zippy flavor is full of Southwestern flair. My family enjoys dipping slices of homemade bread in this chowder to soak up every bite! —Susan Garoutte, Georgetown, Texas
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6-8 servings


  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 1/2 cup chopped onion
  • 3 tablespoons butter
  • 1 to 2 garlic cloves, minced
  • 1 cup hot water
  • 2 teaspoons chicken bouillon granules
  • 1/2 to 1 teaspoon ground cumin
  • 2 cups half-and-half cream
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 can (4 ounces) chopped green chilies, undrained
  • 1/4 to 1 teaspoon hot pepper sauce
  • 1 medium tomato, chopped
  • Minced fresh cilantro, optional

Nutritional Facts

1 serving (1 cup) equals 368 calories, 21 g fat (13 g saturated fat), 114 mg cholesterol, 753 mg sodium, 14 g carbohydrate, 1 g fiber, 28 g protein.


  1. In a Dutch oven, brown chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
  2. Stir in the cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato. Sprinkle with cilantro if desired. Yield: 6-8 servings (2 quarts).
Originally published as Mexican Chicken Corn Chowder in Taste of Home October/November 1996, p25

Nutritional Facts

1 serving (1 cup) equals 368 calories, 21 g fat (13 g saturated fat), 114 mg cholesterol, 753 mg sodium, 14 g carbohydrate, 1 g fiber, 28 g protein.

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Reviewed May. 25, 2015

"I have made this several times. It is a wonderful soup."

Reviewed Apr. 22, 2015

"Quick, Easy - and so good - used corn I had grilled last season on the bbq and frozen - SUPER YUM!!! Also used some pepper jack cheese for a bit of zip!!! I get Cream in 1/2 gallons - and since I can't use it all at once - I put it in my cupcake pan and freeze it - Makes it easy to use portions!!! Brought the soup to work - shared and had to make several copies of the recipe! Thanks Susan!!"

Reviewed Mar. 29, 2015

"This is my all time favorite meal. Best soup ever! Almost everyone I have shared it with agrees. There is also plenty of room to play with proportions and small ingredients in this recipe"

Reviewed Mar. 4, 2015

"This has good flavor and it's easy to add or exchange ingredients. Instead of a tomato (which I didn't have on hand in winter), I threw is salsa. I also used frozen corn instead of canned cream of corn."

Reviewed Jan. 14, 2015

"This recipe is very good as written. However, it is a good starting point for a really great chowder! I add a can of white beans, whole kernel corn, chili powder and a 14.5 ounce can of diced tomatoes. I also used homemade chicken stock in place of the water and bouillon. It is a great chowder!"

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