Tex Mex Cheesy Chicken Chowder
Creamy, hearty, and bursting with bold Tex-Mex flavors, this Tex Mex Cheesy Chicken Chowder is the ultimate comfort food with a kick! Featuring tender chicken, smoky spices, and a medley of colorful veggies like red bell pepper, jalapeño, and sweet corn, this chowder is elevated with melty sharp cheddar cheese and a splash of half-and-half for a rich, velvety finish. Russet potatoes add a satisfying heartiness, while diced tomatoes with green chilies bring a zesty touch. Perfect for cozy family dinners or casual gatherings, this one-pot meal is ready in just an hour and pairs beautifully with crunchy tortilla chips and a squeeze of fresh lime. Whether you’re craving a creamy chicken soup or a Tex-Mex-inspired dish, this chowder checks all the boxes!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 large red bell pepper, diced
- 1 small jalapeño, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 medium russet potatoes, peeled and diced
- 1 cup frozen corn kernels
- 1 14.5-ounce can diced tomatoes with green chilies, undrained
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups shredded sharp cheddar cheese
- 1 cup half-and-half
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 bag tortilla chips, for serving (optional)
- 1 whole lime wedges, for serving (optional)
Instructions
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
Season the chicken breasts with a pinch of salt and pepper. Add them to the pot, searing for about 4–5 minutes per side until golden brown. Remove and set aside.
Add the remaining tablespoon of olive oil to the pot. Sauté the diced onion, red bell pepper, and jalapeño for 4–5 minutes until softened.
Stir in the minced garlic and cook for another minute, being careful not to burn it.
Pour in the chicken broth and add the diced potatoes. Bring the mixture to a boil, then reduce the heat to a simmer.
Dice the seared chicken breasts into bite-size pieces and return them to the pot.
Stir in the frozen corn, diced tomatoes with green chilies, smoked paprika, cumin, chili powder, salt, and black pepper. Simmer for 20 minutes, or until the potatoes are tender and the chicken is fully cooked.
Lower the heat to medium-low and stir in the shredded cheddar cheese, a handful at a time, allowing it to melt completely before adding more.
Slowly pour in the half-and-half, stirring gently to combine. Simmer for an additional 5 minutes, but do not let the chowder boil.
Taste and adjust seasoning, if needed. Ladle the chowder into bowls.
Garnish with fresh cilantro, and serve with tortilla chips and lime wedges if desired.
Nutrition Facts
Calories |
3951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.4 g | 254% | |
| Saturated Fat | 81.6 g | 408% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 709 mg | 236% | |
| Sodium | 7488 mg | 326% | |
| Total Carbohydrate | 313.4 g | 114% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 42.3 g | ||
| Protein | 253.2 g | 506% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 2308 mg | 178% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 5971 mg | 127% | |
*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.
