Cheesy Salsa Chicken Chowder
Dive into a bowl of comfort with this Cheesy Salsa Chicken Chowder—an irresistible fusion of creamy, cheesy goodness and zesty salsa flavors. Tender bites of chicken, hearty russet potatoes, and sweet corn are simmered in a rich broth infused with smoky paprika and ground cumin, creating a flavor-packed soup that’s as satisfying as it is easy to make. Melty cream cheese and sharp cheddar bring a luscious, velvety texture, while mild salsa adds a hint of spicy zest to keep your taste buds dancing. Ready in just under an hour, this one-pot wonder is perfect for busy weeknights or cozy gatherings. Finished with a sprinkle of green onions for a fresh burst of flavor, this crowd-pleasing chowder will surely become a family favorite.
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Recipe Information
Ingredients
- 2 pieces chicken breasts, boneless and skinless
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 pieces garlic cloves, minced
- 4 cups chicken broth
- 2 large russet potatoes, diced
- 1 cup frozen corn
- 1.5 cups mild salsa
- 8 ounces cream cheese, softened
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 stalks green onions, sliced (optional for garnish)
Instructions
Cut the chicken breasts into bite-sized pieces and season them lightly with salt and pepper.
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces and sauté until they are lightly browned on all sides. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and sauté for another minute until fragrant.
Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the pot.
Add the diced potatoes to the pot and bring the mixture to a boil. Reduce the heat to a simmer and cook until the potatoes are tender, about 12-15 minutes.
Stir in the cooked chicken, frozen corn, and salsa. Cook for 5 minutes to let the flavors combine.
Lower the heat to medium-low and add the cream cheese, stirring until it melts into the soup and becomes creamy.
Add the shredded cheddar cheese, smoked paprika, ground cumin, salt, and black pepper. Stir until the cheese has melted and the soup is smooth.
Taste and adjust seasoning if necessary.
Serve the chowder hot in bowls and garnish with sliced green onions if desired. Enjoy!
Nutrition Facts
Calories |
3350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.3 g | 250% | |
| Saturated Fat | 104.0 g | 520% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 787 mg | 262% | |
| Sodium | 9809 mg | 426% | |
| Total Carbohydrate | 200.1 g | 73% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 37.0 g | ||
| Protein | 210.8 g | 422% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 2108 mg | 162% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 5290 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
