Fiesta Chicken Chowder
Indulge in a hearty bowl of Fiesta Chicken Chowder, a deliciously creamy, flavor-packed soup that’s perfect for any weeknight dinner. This vibrant chowder combines tender chunks of chicken breast, colorful red and green bell peppers, sweet corn, and protein-rich black beans simmered in a comforting blend of chicken broth and heavy cream. The addition of zesty canned tomatoes with green chiles, smoky paprika, and aromatic cumin gives this dish its signature Tex-Mex flair. Ready in under an hour, this one-pot recipe is ideal for busy families, offering a satisfying balance of rich flavors and wholesome ingredients. Top it off with shredded cheddar cheese and fresh cilantro for a delightful finishing touch, and serve it alongside crusty bread or tortilla chips for a complete meal.
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 1.5 cups Frozen corn
- 4 cups Chicken broth
- 1 cup Heavy cream
- 1 can (15 ounces) Canned black beans, rinsed and drained
- 1 can (10 ounces) Canned diced tomatoes with green chiles (e.g., Rotel)
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Shredded cheddar cheese (optional, for topping)
- 0.25 cup Chopped fresh cilantro (optional, for garnish)
Instructions
Begin by preparing the chicken. Cut the chicken breasts into bite-sized pieces.
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the chicken to the pot and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic, red bell pepper, and green bell pepper. Cook for another 3-4 minutes until the vegetables are tender.
Add the frozen corn, chicken broth, canned diced tomatoes with green chiles, black beans, browned chicken, cumin, smoked paprika, oregano, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let the chowder simmer for 20 minutes, stirring occasionally.
After 20 minutes, stir in the heavy cream and let it cook for an additional 5 minutes.
Taste and adjust the seasoning with more salt or black pepper, if needed.
Ladle the chowder into bowls and serve warm. Optionally, top with shredded cheddar cheese and chopped cilantro for garnish.
Nutrition Facts
Calories |
2971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.5 g | 213% | |
| Saturated Fat | 81.3 g | 406% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 8610 mg | 374% | |
| Total Carbohydrate | 156.7 g | 57% | |
| Dietary Fiber | 41.6 g | 149% | |
| Total Sugars | 30.3 g | ||
| Protein | 206.4 g | 413% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1240 mg | 95% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 4867 mg | 104% | |
*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.
