Last Updated on April 15, 2022 by Karen

Mexican Chicken Corn Chowder is a tasty spin on the classic corn chowder with lots of bold flavors! It’s a family-friendly comfort food that’s hearty, delicious, and so easy to prepare!

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Mexican Chicken Corn Chowder takes a comfort food classic and gives it a fun little kick (without being too spicy). It’s satisfyingly delicious, cooks up quickly in under 30 minutes, and makes for a nutritious meal. This soup is loaded with lean protein and veggies and also features Mazola® Corn Oil. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com.

I’m a firm believer that you can never have too many soup recipes. Growing up, I didn’t care much for soup, but now I can have it any time of the year. Soup is definitely one of my favorite things to make for dinner, so I’m always looking out for new soup recipes.

Now that we’re getting to the end of summer, I’ve slowly transitioning into meals with all the fresh summer produce we can still get, yet something that is a bit more hearty after loading up on pasta salads and fruit bowls the past couple of month. If you’re like me, though, you’ve likely eaten the last of the fresh corn and looking for more ways to use it – this corn chowder is one of the best ways to put it to good use! It has everything you’d want in a corn chowder and then some.

This Mexican Chicken Corn Chowder is a win all around and guaranteed to please all picky eaters. How could it not? This soup is loaded with diced chicken, fire roasted tomatoes, red bell peppers, fresh corn, green chiles, and a blend of spices. You’ll definitely want to add this to your soup rotation.

Here are three ingredient swaps I made to lighten up this corn chowder and make it better-for-you:

Milk and cornstarch – I used cornstarch and milk to help reproduce the texture of heavy cream or half and half. The mixture thickens the chowder nicely and adds a creamy consistency without the extra fat from heavy cream or half and half.

Low sodium chicken broth – To reduce the amount of sodium, I used low sodium chicken broth instead of regular chicken broth, which is still so rich and full of flavor, without all the salt.

Corn Oil – To lower saturated fats and cholesterol in the recipe, I used Mazola Corn Oil instead of butter for sautéing the veggies. Mazola Corn Oil is an all-purpose, cholesterol free cooking oil that is a smart heart-healthy* choice for your family. *See Mazola.com for more information on the relationship between corn oil and heart health. You can reduce saturated fats and cholesterol in your meals easily with simple swaps, such as substituting butter with Mazola Corn Oil.

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Mexican Chicken Corn Chowder

Servings 4

Author Karen @ The Tasty Bite

Ingredients

1 1/2 tbsps Mazola Corn Oil
1 medium yellow onion chopped
1 medium red bell pepper chopped
3 cloves garlic minced
4 cups low sodium chicken broth
1 14.5 oz can fire roasted diced tomatoes undrained
3 cups fresh or frozen corn kernels
1 7 oz can green chiles drained
1 1/2 tsp ground cumin
1/2 tbsp chili powder
2 tbsps cornstarch
1 1/2 cups milk whole milk or reduced fat milk will work
2 cups cooked chicken breast or rotisserie chicken diced
Salt and pepper to taste
1/4 cup chopped cilantro for garnish

Instructions

Heat oil in large pot over medium heat. Add onions and peppers and saute until softened, about 5 minutes. Add garlic and saute for 1 minute longer.
Add chicken broth, tomatoes, corn, green chiles, cumin, chili powder and bring it to a boil. Meanwhile, in a large mixing cup, whisk together cornstarch and milk. Once the soup is boiling, whisk in the cornstarch and milk mixture and stir frequently until the soup is thickened. Simmer for 15 minutes.
Stir in diced chicken and cook until it is warm through. Season the soup with salt and pepper to taste and garnish with cilantro.

Notes

*Don't drain the green chiles if you prefer the soup to have more heat. If you want the soup to be thicker, you can increase the amount of cornstarch, but leave the amount of milk as is (be sure to mix well before adding to the broth mixture).

This corn chowder makes a pretty big batch, and it reheats beautifully on the stove top or in the microwave for lunches or dinner later in the week. It also freezes well – just keep it in an airtight freezer-safe container. Hope you enjoy this tasty soup!