Tex Mex Chicken Corn Chowder
Warm, comforting, and packed with bold flavor, this Tex Mex Chicken Corn Chowder is the ultimate one-pot meal that combines creamy decadence with a zesty kick. Featuring tender chicken, sweet corn, hearty potatoes, and vibrant veggies like jalapeño and red bell pepper, this chowder is seasoned to perfection with smoky paprika, cumin, and chili powder for an irresistible Tex-Mex twist. A splash of heavy cream and melted cheddar cheese elevate the dish to creamy, crave-worthy perfection. Ready in just under an hour, this easy-to-make chowder is perfect for weeknight dinners or casual gatherings. Garnish with fresh cilantro, a squeeze of lime, and crunchy crushed tortilla chips for an extra layer of flavor and texture. Don't miss this hearty, flavorful dish that’s sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 medium, diced jalapeño
- 1 medium, chopped red bell pepper
- 1 pound, cut into bite-sized pieces chicken breasts
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups chicken broth
- 2 cups frozen corn
- 2 medium, peeled and diced russet potatoes
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 0.25 cup, chopped fresh cilantro
- 1 medium, cut into wedges lime
- 1 cup, crushed (for topping) optional tortilla chips
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, garlic, jalapeño, and red bell pepper, and sauté for 3-5 minutes, until softened.
Add the chicken pieces to the pot and cook for about 5 minutes, stirring occasionally, until lightly browned.
Sprinkle the cumin, chili powder, smoked paprika, salt, and black pepper over the chicken and vegetables. Stir to coat evenly.
Pour in the chicken broth and bring to a simmer.
Add the diced potatoes and frozen corn to the pot. Continue to simmer for 15-20 minutes, until the potatoes are tender.
Reduce the heat to low and stir in the heavy cream and shredded cheddar cheese. Cook for an additional 5 minutes, stirring occasionally, until the cheese melts and the chowder is creamy.
Remove the pot from heat and stir in the fresh cilantro.
Taste and adjust seasoning if needed.
Serve hot with a squeeze of fresh lime juice and optional crushed tortilla chips on top for added crunch.
Nutrition Facts
Calories |
3616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.3 g | 249% | |
| Saturated Fat | 85.8 g | 429% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 734 mg | 245% | |
| Sodium | 6287 mg | 273% | |
| Total Carbohydrate | 253.1 g | 92% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 28.1 g | ||
| Protein | 211.6 g | 423% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1163 mg | 89% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 4222 mg | 90% | |
*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.
