Kittencal's Spicy Mexican Chicken Corn Chowder

Dive into a bowl of Kittencal's Spicy Mexican Chicken Corn Chowder, a hearty and flavor-packed soup that combines tender shredded chicken, sweet corn, and creamy russet potatoes with a zesty kick of jalapeño, smoky paprika, and lime. This vibrant chowder is elevated by a medley of bold spices and a velvety touch of heavy cream and melted cheddar cheese. Perfect for cozy weeknight dinners or casual gatherings, this one-pot wonder is ready in just an hour and comes together with simple ingredients like chicken broth, bell peppers, and fresh cilantro. Whether you're craving comfort or looking to spice up your soup repertoire, this Mexican-inspired chicken corn chowder is the ultimate crowd-pleaser.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 pieces Chicken breast
• 2 tablespoons Olive oil
• 1 large, diced Yellow onion
• 3 minced Garlic cloves
• 1 diced (seeds removed for less heat) Jalapeño pepper
• 1 diced Red bell pepper
• 4 cups Chicken broth
• 2 cups Frozen corn kernels
• 3 medium, peeled and diced Russet potatoes
• 1 teaspoon Cumin
• 1 teaspoon Chili powder
• 1 teaspoon Smoked paprika
• 1 teaspoon (adjust to taste) Salt
• 0.5 teaspoon Black pepper
• 1 cup Heavy cream
• 1 cup, shredded Cheddar cheese
• 0.25 cup, chopped Fresh cilantro
• 1 juiced Lime

Directions

Step 1

Heat the olive oil in a large soup pot over medium heat.

Step 2

Season the chicken breasts lightly with salt and pepper, then cook them in the pot until golden brown on both sides, about 6-8 minutes. Remove the chicken and set aside.

Step 3

In the same pot, add the diced onion, minced garlic, jalapeño, and diced red bell pepper. Sauté for 5 minutes or until the vegetables are softened.

Step 4

While the vegetables are cooking, shred the cooked chicken breasts using two forks.

Step 5

Add the chicken broth, frozen corn, and diced potatoes to the pot. Stir well and bring the mixture to a gentle boil.

Step 6

Lower the heat to a simmer and add the cumin, chili powder, smoked paprika, salt, and black pepper.

Step 7

Cover the pot and let it simmer for about 20 minutes, or until the potatoes are tender.

Step 8

Use a potato masher or immersion blender to partially blend the soup for a creamier consistency, leaving some chunks for texture.

Step 9

Stir in the shredded chicken, heavy cream, shredded cheddar cheese, and lime juice. Cook for an additional 5 minutes, stirring frequently, until the cheese is melted and the soup is heated through.

Step 10

Taste and adjust the seasonings as needed.

Step 11

Serve hot, garnished with fresh cilantro and additional cheddar cheese, if desired.

Nutrition Facts

Serving size	(2859.5g)

Amount per serving	% Daily Value*
Calories	2936.1

Total Fat 155.7g	0%
Saturated Fat 74.3g	0%
Polyunsaturated Fat 3.9g
Cholesterol 540.2mg	0%
Sodium 6583.8mg	0%
Total Carbohydrate 241.7g	0%
Dietary Fiber 28.8g	0%
Total Sugars 44.8g
Protein 136.4g	0%

Vitamin D 0IU	0%
Calcium 766.4mg	0%
Iron 15.8mg	0%
Potassium 6490.1mg	0%

*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.

Source of Calories

Fat: 48.1%

Protein: 18.7%

Carbs: 33.2%