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Mexican Corn Chowder

Easy to make on a busy night or over the holiday season, this Mexican Corn Chowder is packed with flavor and insanely delicious.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course, Soup
Cuisine: American
Servings: 8
Calories: 388kcal
Author: Sandra


  • 1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
  • 1/2 cup chopped onion
  • 1 clove garlic minced
  • 3 tablespoons butter
  • 3 cups chicken broth
  • 3/4 teaspoon ground cumin
  • 1 teaspoon taco seasoning
  • 2 cups half-and-half or heavy cream
  • 2 cups shredded Monterey Jack cheese
  • 14.5 ounce can cream-style corn
  • 4 ounces diced green chiles
  • 1 tomato chopped
  • 1/2 diced red pepper
  • 1/2 diced green pepper
  • 1/2 diced yellow pepper


  • In a large soup pot add butter and melt. Add in chicken, onion, and garlic in butter until chicken is completely cooked. The smaller the chunks the quicker it will cook. 
    *If you want to avoid doing raw chicken. Just add butter, onion, and garlic to the pot and cook until onion is tender then add 2 cups of cooked chicken breast shredded or cubed, I like to use a rotisserie chicken.
  • Add in chicken broth and seasonings. Allow the soup to come to a boil, then add in peppers, corn, and chiles. Bring back to a boil, then reduce heat to medium-low.  And simmer for 5-10 minutes, allowing it to thicken up.
  • Stir in half and half (or heavy cream), diced tomato and cheese. 
  • Continue to cook, stirring often, for about 15 -20 minutes.
  • Remove from heat, allow to cool 5 minutes. Serve with chopped cilantro, tortilla strips and even sour cream, yum!


Recipe adapted from Taste of Home.


Calories: 388kcal | Carbohydrates: 19g | Protein: 29g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 113mg | Sodium: 813mg | Potassium: 759mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1095IU | Vitamin C: 47.4mg | Calcium: 308mg | Iron: 1.7mg