This Creamy Mexican Chicken Corn Chowder is pure comfort in a bowl—think tender chicken, sweet corn, black beans, and a swirl of creamy, cheesy goodness, all kissed with a hint of smoky spice! It’s a slow cooker dream that tastes like street corn met chicken chowder and decided to throw a flavor fiesta right in your kitchen.
Why You’ll Love This Recipe
- Bold Mexican Flavors: Every spoonful delivers zesty jalapeño, creamy cheese, and aromatic spices that will warm you from the inside out.
- Effortlessly Cozy: The slow cooker does all the heavy lifting, so you get a rich, homemade chowder with minimal fuss (and hardly any hands-on time!).
- Family-Friendly and Filling: Loaded with protein, veggies, and that irresistible creamy texture, this chowder is a hearty meal everyone will crave.
- Totally Customizable: Whether you love it mild or want it spicier, this recipe is a breeze to adapt to your favorite flavors and ingredient swaps.
Ingredients You’ll Need
The magic of Creamy Mexican Chicken Corn Chowder comes from a handful of simple—but seriously powerful—ingredients. Each one plays a special role, layering flavors and textures to deliver a chowder that’s colorful, satisfying, and restaurant-worthy right at home.
- Boneless, Skinless Chicken Breasts: They cook up juicy and tender, infusing the chowder with savory goodness and plenty of protein.
- Yellow Onion: Adds a sweet, mellow base that melts right into the chowder as it slow cooks.
- Jalapeño Peppers: Offer subtle heat and unmistakable Southwest flavor—seed them for less spice or leave a few in if you love some zing.
- Garlic: Gives the chowder that essential aromatic lift that brings every ingredient together.
- Fire-Roasted Corn Kernels: Packed with smoky char and natural sweetness; using both canned and creamed corn amps up the corn flavor.
- Cream-Style Corn: Makes the chowder extra luscious and thick, binding everything in creamy, corny richness.
- Diced Green Chiles: Mellow yet vibrant, they add a mild, tangy flavor that feels straight from the southwest.
- Black Beans: Bring a lovely texture and contrast—and a touch of earthiness for that authentic Mexican touch.
- Chili Powder, Cumin, Coriander, Ancho Chili Powder, Paprika, Black Pepper, Salt: This is your secret arsenal for authentic, layered, and complex flavor.
- Reduced Sodium Chicken Broth: The flavor foundation—use a good broth to really elevate the soup base.
- Shredded Monterey Jack Cheese: Quick melting and ultra creamy; it’s what gives the chowder that signature stretch and richness.
- Heavy Whipping Cream + Cornstarch: This mixture provides the crowning touch of silky thickness and body—restaurant-level chowder!
- Garnishes: A playful mix of sour cream, lime, cilantro, Tajin, cotija, black pepper, and crushed tortilla chips gives every bowl its own fiesta of textures and flavors.
Variations
One of the very best things about Creamy Mexican Chicken Corn Chowder is how adaptable it is. Don’t be afraid to swap out ingredients or add your own twist to make every bowl suit your taste buds or special dietary needs!
- Spicy Kick: Toss in extra jalapeños, a chopped chipotle pepper in adobo, or a dash of hot sauce to turn up the heat.
- Vegetarian Version: Skip the chicken and use an extra can of beans or hearty diced potatoes for a meatless main that’s just as satisfying.
- Lighter Dairy: Substitute half-and-half or evaporated milk for the heavy cream if you want to cut back on richness but keep that velvety texture.
- Different Protein: Use boneless thighs, leftover rotisserie chicken, or even cooked turkey—this chowder is forgiving and flexible!
- Keto-Friendly: Omit the beans and use more chicken or cauliflower florets to keep things low-carb.
How to Make Creamy Mexican Chicken Corn Chowder
Step 1: Layer Everything In the Slow Cooker
Start by spreading the chicken breasts in the base of your slow cooker. Add in the diced onion, jalapeños, garlic, both kinds of corn, green chiles, and black beans. Sprinkle in all the spices—chili powder, cumin, coriander, ancho chili powder, paprika, salt, and black pepper—right on top. Pour the chicken broth over everything and give it a gentle stir to mix the flavors together. The colors and aromas at this stage are already irresistible!
Step 2: Slow Cook to Perfection
Cover and set your slow cooker to LOW. Let it work its magic for 6–8 hours, allowing all the flavors to mingle and the chicken to become wonderfully tender. The aroma will slowly fill your home, making it nearly impossible to wait for dinnertime!
Step 3: Prep the Cream Mixture
When the chicken is cooked through and falling apart, take it out and set it on a cutting board. Meanwhile, whisk together the heavy cream and cornstarch until it’s totally smooth—this is your secret to a perfectly thick, creamy chowder.
Step 4: Shred Chicken and Finish the Chowder
Switch your slow cooker to HIGH. Stir in the cream-cornstarch mixture, then shred the chicken (it’ll be so tender, you can easily do this with two forks). Return the chicken to the slow cooker, add the Monterey Jack cheese, and stir to melt it into silky ribbons. Let everything cook, uncovered, for about 30 more minutes—this is when the chowder thickens up and achieves that classic velvety richness.
Pro Tips for Making Creamy Mexican Chicken Corn Chowder
- Don’t Over-Shred Your Chicken: For the most satisfying texture, shred chicken into bite-sized pieces rather than super-fine—it holds up better and soaks up more creamy goodness.
- Use Fire-Roasted Corn: The charred flavor from fire-roasted corn heightens the sweet-smoky combo—if using fresh corn, grill it for a minute before adding!
- Cornstarch Mix Must Be Smooth: Whisk your heavy cream and cornstarch until there are no lumps, or you risk a chowder that isn’t silky-smooth.
- Add Cheese in Batches: Stir in Monterey Jack gradually and let it melt gently for ultra-creamy results with no stringiness or clumps.
How to Serve Creamy Mexican Chicken Corn Chowder
Garnishes
When it comes time for serving, the garnishes make this Creamy Mexican Chicken Corn Chowder truly sensational! I love adding a dollop of cool sour cream, a sprinkle of crumbly cotija cheese, a shower of minced cilantro, and a dusting of Tajin or extra black pepper. Lime wedges add brightness, while crunchy tortilla chips scattered on top bring irresistible texture.
Side Dishes
This chowder shines as a main course, but it pairs perfectly with warm, fluffy Mexican rice, street corn on the cob (elote), or a fresh, zippy side salad loaded with veggies. If you really want to channel comfort food heaven, serve with extra tortilla chips or a cozy quesadilla for dipping!
Creative Ways to Present
To really wow your guests (or just yourself!), ladle Creamy Mexican Chicken Corn Chowder into rustic soup mugs and set up a DIY topping bar loaded with all the fixings. Or, serve it in hollowed-out bread bowls, bake some cheese on top for a bubbly finish, or pour into small cups as part of a gameday appetizer board. Every presentation sparks excitement—and maybe a little envy from anyone who spies your bowl!
Make Ahead and Storage
Storing Leftovers
Creamy Mexican Chicken Corn Chowder keeps beautifully in the fridge, so you can stash leftovers in an airtight container for up to four days. The flavors get even richer overnight, making tomorrow’s lunch a total treat!
Freezing
This chowder can be frozen, but because of the cream and cheese, it may separate a little on thawing. For best results, cool the soup completely, freeze in individual portions, and stir well when reheating—if needed, add an extra splash of cream to restore creaminess.
Reheating
Warm leftover chowder gently on the stovetop over medium-low, stirring occasionally to keep it smooth. You can also reheat individual bowls in the microwave—just go slowly and stir halfway to keep that velvety texture intact.
FAQs
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Can I make Creamy Mexican Chicken Corn Chowder on the stovetop instead of a slow cooker?
Absolutely! Sauté the onion, jalapeños, and garlic in a large pot until soft, then add the chicken, spices, and liquids. Simmer until the chicken is cooked through and tender, then follow the same steps for shredding and thickening as you would in the slow cooker.
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What’s the best way to make this chowder spicier?
If you crave heat, add an extra jalapeño (or don’t bother seeding them), sprinkle in more ancho or regular chili powder, or add a can of diced chipotle peppers in adobo for a wonderful smoky kick.
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Can I use rotisserie chicken for this recipe?
Definitely! Simply shred about 3 cups of rotisserie chicken and stir it in during the last 30 minutes of cooking, just before you add the cheese. It cuts down on cook time and is perfect for quick meal prep.
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What can I substitute for heavy cream?
You can use half-and-half or evaporated milk for a lighter texture, though the chowder may not be quite as rich. Add the cornstarch as called for, and adjust thickness to your liking.
Final Thoughts
If you’re looking for a soul-warming dish that brings people to the table and leaves them smiling, Creamy Mexican Chicken Corn Chowder is about to become your new favorite. With punchy flavors, loads of texture, and plenty of creamy comfort, it’s a recipe worth sharing (and making on repeat!). Give it a try—you’ll see why everyone asks for seconds!
Print
Mexican Street Corn Chicken Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Mexican Chicken and Street Corn Chowder is a delicious and hearty soup that’s perfect for a comforting meal. Packed with flavors of fire-roasted corn, black beans, and tender chicken, this chowder is creamy, slightly spicy, and incredibly satisfying.
Ingredients
Chowder
- 1 lb. boneless skinless chicken breasts
- 1 medium yellow onion, diced
- 2 jalapeño peppers, seeded and diced
- 3 cloves garlic, minced
- 2 (15 oz each) cans fire-roasted corn kernels, drained
- 15 oz can cream-style corn
- 4 oz can diced green chiles
- 15 oz can black beans, rinsed and drained very well
- 2 tsp chili powder
- 1 tsp kosher salt
- 1 tsp ground cumin
- 1/2 tsp black pepper
- 1/2 tsp ancho chile powder
- 1/2 tsp paprika
- 1/2 tsp ground coriander
- 2 cups reduced sodium chicken broth
- 1 1/2 cups shredded Monterey Jack cheese
Heavy cream mixture
- 2 cups heavy whipping cream
- 1/4 cup cornstarch
Garnishes
- sour cream
- minced fresh cilantro
- Tajin seasoning
- Black pepper
- cotija cheese
- lime wedges/slices
- crushed tortilla chips
Instructions
- Add to slow cooker – Add chicken, onion, jalapeno peppers, garlic, drained corn, creamed corn, green chiles, drained and rinsed black beans, chili powder, kosher salt, cumin, black pepper, ancho chile powder, paprika, and coriander to the insert of a 6 quart or larger slow cooker. Pour in chicken broth and give a quick stir.
- Slow cook – Cover and cook on LOW for 6-8 hours.
- Shred chicken – Remove chicken from slow cooker and transfer it to a cutting board. Set aside.
- Make heavy cream mixture – Combine heavy cream and cornstarch in a bowl, whisk until smooth.
- Thicken and finish cooking – Switch slow cooker to HIGH, stir in heavy cream mixture. Shred chicken, return to slow cooker. Add shredded cheese, stir to combine and melt. Cook on HIGH, uncovered, for about 30 minutes, stirring occasionally, until thickened.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 7g
- Sodium: 820mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 120mg
