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This cheesy Southwest Chicken Corn Chowder is a warm, creamy, and satisfying soup that works beautifully for a busy weeknight dinner. It is made with tender chicken, sweet creamed corn, Monterey Jack cheese, green chilies, pimientos, and a rich half-and-half base. If you already have cooked chicken on hand, this easy chicken corn chowder can be ready in under 30 minutes.
This Southwest chicken chowder is designed for simple stovetop cooking with minimal prep and everyday pantry ingredients. It has the comfort of a classic creamy chowder with Tex-Mex flavor from green chilies, cilantro, and crunchy tortilla chips. Serve it as a main dish on a cool evening, or pair it with a simple salad for a complete meal.
Video
Watch the recipe video if available, or follow the step-by-step instructions below for a creamy, cheesy Southwest Chicken Corn Chowder made on the stovetop.
What you need to make Southwest Chicken Corn Chowder
For the chicken corn chowder:
Boneless, skinless chicken breasts – Cut the chicken into bite-size pieces so it cooks quickly and evenly. Leftover cooked chicken or shredded chicken can also be used to shorten the cooking time. Boneless thighs may be used if your family prefers dark meat.
Oil – Use a neutral cooking oil such as avocado oil or vegetable oil for sautéing the chicken.
Garlic – Fresh minced garlic gives the chowder a savory base. Flattening the cloves with the side of a knife makes them easier to mince.
Chicken broth – Broth adds body and flavor to the soup. Homemade broth is especially flavorful, but boxed or canned broth works well for a quick meal.
Half and half – This creates a creamy chowder texture without making the soup too heavy. You can also use equal parts cream and whole milk.
Shredded Monterey Jack cheese – Monterey Jack melts smoothly and gives the chowder a mild, creamy cheese flavor.
Canned creamed-style corn – Creamed corn thickens the soup and adds natural sweetness. If you prefer less sweetness, partially thaw frozen corn and blend some of the kernels before adding them to the pot.
Diced green chilies – Green chilies bring mild Southwest flavor without making the soup overly spicy.
Diced pimientos – Pimientos add color and a gentle red pepper flavor that works well with the corn, chicken, and cheese.
For garnish:
- fresh chopped cilantro
- tortilla chips
See the recipe card below for exact quantities and full instructions.
How to make Southwest Chicken Corn Chowder
Chop the chicken into bite-size pieces. Heat the oil in a large soup pot or Dutch oven over medium-high heat, then sauté the chicken until it is cooked through. If you are using leftover cooked chicken, add it to the pot with the garlic and heat it just long enough to warm through.
Add the minced garlic and sauté briefly until fragrant and tender. Stir often so the garlic does not burn.
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat, cover the pot, and simmer for about 5 minutes so the flavors begin to blend.
Add the half and half, shredded Monterey Jack cheese, creamed-style corn, and drained diced green chilies. Cook over low heat, stirring gently and frequently, until the cheese is fully melted and the chowder is creamy. Keep the heat low to prevent sticking or scorching on the bottom of the pan.
Stir in the drained diced pimientos and heat the chowder until everything is hot. Ladle into bowls and garnish with chopped cilantro and tortilla chips just before serving.
Make it your own
This Southwest Chicken Corn Chowder recipe is easy to adapt based on your taste and what you already have in the kitchen.
Spice it up – For more heat, add chopped jalapeños with the garlic or stir in a small dash of cayenne pepper.
Tone it down – For a milder chowder, leave out the green chilies or use a smaller amount.
Pump up the flavor – Drained fire-roasted tomatoes can add depth without much extra work. Garlic salt and ground cumin may also be added to taste.
Make it vegetarian – Use vegetable broth instead of chicken broth and replace the chicken with diced potatoes or beans.
Switch up the garnish – Avocado slices, sour cream, chopped green onions, extra cheese, or crushed tortilla chips all work well with this creamy Southwest soup.
Use what you have – Cheddar cheese can be used instead of Monterey Jack. A red bell pepper or onion can be chopped and sautéed with the chicken, and black beans can be added for extra texture.
Storage & meal prep instructions
Store leftover Southwest Chicken Corn Chowder in an airtight container in the refrigerator for 4 to 5 days. Reheat gently on the stovetop over low heat, stirring often, or warm individual portions in the microwave. Because the soup contains dairy and cheese, avoid boiling it during reheating.
For freezer meal prep, sauté the chicken and garlic first, then place them in a freezer-safe bag with the other solid ingredients. Label the bag with the recipe name and date. Freeze for up to six months.
Southwest Chicken Corn Chowder Date____________________
Thaw the contents of the bag overnight in the refrigerator. Place the mixture in a large pot or Dutch oven with 1 ½ cups chicken broth and bring to a boil. Reduce the heat, cover, and simmer for 5 minutes. Add 2 cups half and half and bring to a gentle simmer, stirring frequently. Serve with cilantro, tortilla chips, avocado, or your favorite toppings.
Since this chowder is already quick to make, you can also prep only the chicken and garlic in advance. Freeze that portion, then finish the soup later by opening the cans, adding the dairy and cheese, and heating everything together.
FAQ
What defines a chowder?
A chowder is a thick soup commonly made with broth and cream, usually featuring chopped ingredients rather than a fully puréed texture.
Where did corn chowder originate?
Chowders have been made for hundreds of years. Corn chowder appeared in an 1884 cookbook by Mary Lincoln of the Boston Cooking School. Corn chowders later became popular with home cooks and restaurants in areas where corn was widely used.
Recipe
Southwest Chicken Corn Chowder
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons oil
- 1 teaspoon minced garlic, about 2 cloves
- 1 ½ cups chicken broth
- 2 cups half and half
- 3 cups shredded Monterey Jack cheese
- 29.5 ounces canned creamed-style corn
- 4.5 ounces diced green chilies, drained
- 4 ounces diced pimientos, drained
- fresh chopped cilantro
- tortilla chips, for garnish
Instructions
- Mince the garlic.
- Chop the chicken breasts into bite-size pieces.
- In a large pot, sauté the chicken in oil until cooked through. Add the garlic and sauté for 1 to 2 minutes.
- Add the chicken broth and bring to a boil. Reduce the heat, cover, and simmer for 5 minutes.
- Add the half and half, Monterey Jack cheese, creamed-style corn, and drained green chilies. Cook over low heat, stirring gently, until the cheese is melted. Reduce the heat if the chowder begins to stick to the bottom of the pot. Stir in the drained pimientos.
- Serve immediately with tortilla chips and fresh chopped cilantro, if desired.
Notes
Nutrition per serving
Carbohydrates: 32 g
Protein: 23 g
Fat: 35 g
Sodium: 1034 mg
Fiber: 3 g
Sugar: 6 g
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