This southwest chicken corn chowder is perfect for a cold day. With simple ingredients and these easy-to-follow instructions, you can have this dreamy chowder ready in no time!
Chicken Corn Chowder
Nothing screams “soup” quite like a cold or rainy day. Not only does a good, warm soup warm you right up, they are so simple to put together! This chicken corn chowder is no exception to that! This simple and delightful soup uses ingredients that you probably have on hand (and if you don’t, it’s so easy to substitute them!) and is the perfect addition to those stay-inside kind of days.
This soup is added to our list of favorites like our Instant Pot Potato Soup, and broccoli cheddar soup. Pair any of these with our delicious French Bread and you have a meal your family will love!
Southwest Chicken Corn Chowder
Prep Time: 45 minutes
Cook Time: 50 minutes
Yield: One large family-sized pot of chowder
Ingredients
- 8 oz bacon (fried crispy and chopped)
- 1 cup celery (diced)
- ½ cup onion (chopped)
- 2 cloves garlic (finely chopped)
- 3 lb boneless skinless chicken breasts (cut into bite-size pieces)
- 1 tsp chili powder
- ½ tsp cumin
- 128 oz chicken broth
- 1 cup carrots (diced)
- 8 oz diced green chilies (2 – 4 oz cans)
- 1 large jalapeno pepper (diced)
- 1 cup roasted red peppers (diced)
- 2 cups black beans
- 4 cups corn (canned or frozen)
- ¾ cup fresh cilantro (diced) about 2-3 large sprigs
- 3 cups red potatoes (diced)
- 2 cups half and half
- 3 tbsp cornstarch
- 1 cup sour cream
- 2 cups Mexican cheese mixture (shredded) or cheddar cheese
How to Make Southwest Chicken Corn Chowder
- Fry bacon until crispy. Drain bacon on a paper towel and crumble. Do not discard grease.
- Transfer grease into a large pot. Add the onion, celery, and garlic to the bacon grease and saute until tender.
- Add chicken, cumin, and chili powder to the pan and saute until chicken is cooked through.
- Add half of the chicken broth and the remainder of the vegetables. Stir and simmer until vegetables are tender and soup is cooked down.
- Add the remainder of the chicken broth. Bring to a low boil.
- Stir cornstarch into the half and half and add to the soup, stirring to combine. Continue the low boil until soup is thickened.
- Remove from heat. Stir in sour cream.
- Stir in the cheese.
- Serve immediately in bowls topped with crumbled bacon, fresh cilantro, and a dollop of sour cream.
Tips Tricks and FAQs
- For a thicker soup, add another ½ to 1 cup of milk with several more tablespoons of cornstarch stirred in.
- Need a little more spice? Add some hot sauce directly into the soup or serve on the side for each person to decide how spicy they want it.
- Want to make this soup, but don’t need quite as much? This recipe can easily be cut in half for a smaller batch.
- Don’t skimp on the bacon grease! I know some of you might cringe at the thought of including bacon grease in your soup, but trust me when I say it brings so much INCREDIBLE flavor to this already amazing soup.
- Have leftovers? You can freeze leftovers that you won’t use in time. Completely cool the soup and then pour the leftover soup in a gallon-sized freezer bag (I like to double bag it in case the first bag leaks) and store it in your freezer for up to three months! When it’s time to serve, thaw overnight in the fridge and heat it up on the stove. Dinner has never been easier!
Storage
Store your southwest chicken corn chowder in an airtight container in your refrigerator. It should last for up to three days! When ready to enjoy, simply pop a serving in the microwave or heat the entire batch over the stove. Top with some more cheese, bacon, cilantro, and sour cream and it’ll be as good as the day you first made it!
Can I Substitute Some of the Vegetables?
The beautiful thing about soup is that it is so easy to make it your own! Use leftover veggies in place of the ones listed, or simply take out those that you and your family don’t enjoy. There is no limit to the number of possibilities with this amazing chowder!
Don’t forget to share your soup on Instagram and tag us @micheletripple! We can’t wait to see how it turns out!
Love soup? Try these other amazing soup recipes!
Southwest Chicken Corn Chowder
This southwest chicken corn chowder is perfect for a cold day. With simple ingredients and these easy-to-follow instructions, you can have this dreamy chowder ready in no time
Ingredients
- 8 oz bacon (fried crispy and chopped)
- 1 cup celery (diced)
- ½ cup onion (chopped)
- 2 cloves garlic (finely chopped)
- 3 lb boneless skinless chicken breasts (cut into bite-size pieces)
- 1 tsp chili powder
- ½ tsp cumin
- 128 oz chicken broth
- 1 cup carrots (diced)
- 8 oz diced green chilies (2 - 4 oz cans)
- 1 large jalapeno pepper (diced)
- 1 cup roasted red peppers (diced)
- 2 cups black beans
- 4 cups corn (canned or frozen)
- ¾ cup fresh cilantro (diced) about 2-3 large sprigs
- 3 cups red potatoes (diced)
- 2 cups half and half
- 3 tbsp cornstarch
- 1 cup sour cream
- 2 cups Mexican cheese mixture (shredded) or cheddar cheese
Instructions
- Fry bacon until crispy. Drain bacon on a paper towel and crumble. Do not discard grease.
- Transfer grease into a large pot. Add the onion, celery, and garlic to the bacon grease and saute until tender.
- Add chicken, cumin, and chili powder to the pan and saute until chicken is cooked through.
- Add half of the chicken broth and the remainder of the vegetables. Stir and simmer until vegetables are tender and soup is cooked down.
- Add the remainder of the chicken broth. Bring to a low boil.
- Stir cornstarch into the half and half and add to the soup, stirring to combine.
- Continue the low boil until soup is thickened.
- Remove from heat. Stir in sour cream.
- Stir in the cheese.
- Serve immediately in bowls topped with crumbled bacon, fresh cilantro, and a dollop of sour cream.
Notes
- For a thicker soup, add another ½ to 1 cup of milk with several more tablespoons of cornstarch stirred in.
- Need a little more spice? Add some hot sauce directly into the soup or serve on the side for each person to decide how spicy they want it.
- Want to make this soup, but don’t need quite as much? This recipe can easily be cut in half for a smaller batch.
- Have leftovers? You can freeze leftovers that you won’t use in time. Pour the leftover soup in a gallon-sized freezer bag (I like to double bag it in case the first bag leaks) and store in your freezer for up to three months! When it’s time to serve, thaw overnight in the fridge and heat it up on the stove Dinner has never been easier!
Michele Tripple is a renowned author and expert in the fields of parenting, relationships, and personal development. With her degree in marriage and family studies, her experience as a Family Life Educator, and over a decade of experience as a professional writer, Michele has authored books that provide practical advice and insights into improving family dynamics and personal growth. Her work is celebrated for its blend of research-driven information and relatable, real-world applications. Michele has been a keynote speaker at conferences and has contributed to numerous publications and media outlets, solidifying her reputation as an authoritative voice in her field and helping families build relationships.