Mexican Chowder
Transform your dinner routine with this irresistible Mexican Chowder, a hearty and flavorful soup packed with bold Tex-Mex flavors! Tender shredded chicken, creamy broth, and vibrant ingredients like jalapeño, cumin, smoked paprika, and a squeeze of lime juice come together to create a dish that's as comforting as it is exciting. With sweet corn, black beans, and diced tomatoes adding a burst of texture and color, every bite is a celebration of Mexican-inspired cuisine. Garnished with freshly chopped cilantro, shredded cheddar cheese, and a sprinkle of crunchy tortilla chips, this one-pot meal is easy to prepare in under an hour and perfect for weeknight dinners or gatherings. Serve it warm and watch as it becomes a certified family favorite!
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 1 seeded and minced jalapeño
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 2 cups (fresh, canned, or frozen) corn kernels
- 1 14-ounce can diced tomatoes
- 1 15-ounce can, drained and rinsed black beans
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons lime juice
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 0.25 cup, chopped fresh cilantro
- 0.5 cup (optional, for garnish) shredded cheddar cheese
- 1 cup, crushed (optional, for garnish) tortilla chips
Instructions
Season the chicken breasts with a pinch of salt and black pepper.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken breasts and cook for 4-5 minutes on each side, until lightly browned. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion, garlic, and jalapeño. Sauté for 3-4 minutes, until the onion becomes translucent and fragrant.
Stir in the cumin, chili powder, and smoked paprika, cooking for 1 minute to toast the spices.
Add the corn kernels, diced tomatoes (with juice), and black beans to the pot. Stir to combine.
Pour in the chicken broth, then return the chicken breasts to the pot. Bring the mixture to a boil, then reduce the heat to a simmer.
Cover and simmer for 15 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F).
Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
Stir in the heavy cream and lime juice. Taste and adjust seasoning with additional salt and black pepper if needed.
Simmer for another 5 minutes to let the flavors meld together.
Remove the pot from the heat and stir in the chopped cilantro.
Ladle the chowder into bowls and garnish with shredded cheddar cheese and crushed tortilla chips, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 1046 mg | 45% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 7.6 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 166 mg | 13% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 763 mg | 16% | |
*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.
