This Southwest Chicken Corn Chowder is a cozy and hearty soup made with tender chicken, fresh produce, and cups of sweet corn. Cooked on the stove top, part of the chowder is blended for a creamy broth while still keeping chunks of veggies and potatoes for texture. Itโs a great recipe to serve the whole family on a chilly day, and even better the next day when the flavors deepen.
Why Youโll Love This Recipe
- A delicious meal with bold flavor from spices, lime, and cilantro.
- Uses simple ingredients you can find at all major grocery stores.
- Made on the stove top in one large potโminimal cleanup.
- The perfect hearty meal for fall and winter.
- Easy to make a mild version by skipping the jalapeรฑo.
- Blending part of the soup gives it a naturally creamy texture without heavy cream.
- A good option for meal prep since it tastes even better the next day.
Looking for slow cooker recipes? Try our crockpot creamy white chicken chili or our slow cooker creamy chicken tortilla soup.
Ingredient Notes
- Boneless skinless chicken breast - you can also use rotisserie chicken or pre-cooked and shredded chicken.
- Yellow onion - you can swap with a white onion or red onion.
- Red bell pepper - can use a yellow or orange bell pepper.
- Yukon gold potatoes - can also use red potatoes.
- Corn kernels - you can use fresh corn, frozen corn, or canned corn for this recipe.
- Smoked paprika - you can also use regular paprika, but we like the smoky flavor that comes from the smoked paprika.
- Chicken broth - you can also use chicken stock or vegetable broth.
- Greek yogurt - can swap with sour cream or use heavy cream or coconut milk for an even creamier version. If you want another creamy soup option try our creamy chicken and gnocchi soup or our Thai inspired meatball soup with rice noodles.
- Optional toppings - monterey jack cheese, cheddar cheese, crispy tortilla strips or chips, chopped green onion, and chopped cilantro are great additions.
See the recipe card below for a complete list of ingredients and measurements for this southwest chicken chowder.
Recipe Tips & Variations
- Blend hot soup carefullyโstart on low and vent the lid to avoid steam pressure.
- Make it mild or spicy - Leave out the jalapeรฑo for a mild version, or keep the seeds for extra heat. You can also add cayenne pepper, red pepper flakes, green chiles, chipotle peppers, or hot pepper sauce for a spicy version.
- Swap the protein - try rotisserie chicken or leftover shredded chicken instead of fresh chicken breasts. You could also add some crispy bacon for extra flavor!
- Dairy-free option - Replace the Greek yogurt with a dairy-free plain yogurt or canned coconut milk for a creamy dairy-free chowder.
- Add extra veggies - Zucchini, black beans, or poblano peppers make a delicious addition and add more texture.
- Corn options - Use fresh sweet corn in season, or frozen/canned corn when itโs notโboth work well in this chowder.
- Meal prep friendly - This chowder reheats beautifully and is even more flavorful the next day.
- Vegetarian option - leave out the chicken and use a can of black beans or white beans for added protein. Use vegetable broth in place of chicken broth.
How to Make Southwestern Chicken Corn Chowder
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced chicken breast and season lightly with salt and pepper. Sautรฉ until the chicken is golden and cooked through, about 6โ8 minutes. Remove chicken from the pot and set aside.
Step 2: In the same pot, reduce heat to medium. Add diced onion and saute for 2-3 minutes.
Step 3: Add the garlic, red bell pepper, jalapeรฑo (if using), and celery. Sautรฉ for 3โ4 minutes, until softened and fragrant.
Step 4: Stir in the cumin, smoked paprika, oregano, chili powder, salt, and pepper. Cook for 1โ2 minutes.
Step 5: Add the diced Yukon gold potatoes, corn kernels, and chicken broth. Bring to a boil, then reduce heat and simmer covered for 15โ20 minutes, or until potatoes are fork-tender.
Step 6: Using a ladle, carefully transfer about 3 cups of the soup to a high-speed blender or bowl with an immersion blender. Blend the hot soup carefully until smoothโstart on low and vent the lid to avoid steam pressure. Pour it back into the pot. This helps give the chowder a creamy texture.
Step 7: In a small bowl, add the Greek yogurt. Slowly whisk in ยฝ cup of the hot soup (a few tablespoons at a time) to bring the yogurt to temperatureโthis prevents it from curdling. Once tempered, stir the yogurt mixture into the soup.
Step 8: Return the cooked chicken to the pot. Stir in the fresh lime juice and chopped cilantro. Let everything warm through for 2โ3 minutes. Taste and adjust seasoning if needed. Serve with shredded cheese, chopped green onions, chopped cilantro, and corn chips if desired.
Southwest Corn Chowder With Chicken FAQs
Let the chowder cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days. The flavors develop even more by the next day, making it a delicious meal prep option.
Yes! To freeze, let the chowder cool, then portion into freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove top, stirring in extra broth if needed to loosen the texture. Note that freezing and thawing the potatoes can result in a mushy/grainy texture so you can always reheat and cook the potatoes the day you serve it if preferred.
This recipe is gluten free. It can be dairy free with the use of dairy free yogurt or canned coconut milk in place of yogurt. For a vegetarian chowder, simply swap the chicken for white or black beans and use vegetable broth in place of chicken broth.
Other Favorite Soup Recipes
If you make this southwestern chicken chowder recipe, please let us know how it turns out in the comments below and/or rate the recipe! Donโt forget to tag us on Instagram to show us your finished productโit makes our day every time we see you trying the recipes we love!
Creamy Southwest Chicken Corn Chowder Recipe
Ingredients
- 1 tablespoon olive oil or avocado oil
- 1 ยฝ pounds boneless, skinless chicken breast, diced into small pieces
- 1 medium yellow onion, diced
- 1 tablespoon minced garlic
- 1 red bell pepper, diced
- ยฝ - 1 jalapeรฑo pepper, de-seeded and minced (omit if you prefer no spice)
- 3 ribs celery, diced
- 1 ยฝ teaspoons ground cumin
- 1 ยฝ teaspoons smoked paprika
- 1 ยฝ teaspoons oregano
- ยพ teaspoon chili powder
- 1 teaspoon salt (plus more to taste)
- ยฝ teaspoon pepper
- 1 pound Yukon gold potatoes, diced
- 3-4 cups corn kernels (fresh, frozen, or canned)
- 4 cups low-sodium chicken broth
- ยฝ cup plain Greek yogurt (can swap for sour cream or dairy-free sour cream if needed)
- 1 limed, juiced
- ยผ cup chopped cilantro
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced chicken breast and season lightly with salt and pepper. Sautรฉ until the chicken is golden and cooked through, about 6โ8 minutes. Remove chicken from the pot and set aside.
- In the same pot, reduce heat to medium. Add diced onion and saute for 2-3 minutes. Add the garlic, red bell pepper, jalapeรฑo (if using), and celery. Sautรฉ for 3โ4 minutes, until softened and fragrant.
- Stir in the cumin, smoked paprika, oregano, chili powder, salt, and pepper. Cook for 1โ2 minutes.
- Add the diced Yukon gold potatoes, corn kernels, and chicken broth. Bring to a boil, then reduce heat and simmer covered for 15โ20 minutes, or until potatoes are fork-tender.
- Using a ladle, carefully transfer about 3 cups of the soup to a high-speed blender or bowl with an immersion blender. Blend the hot soup carefully until smoothโstart on low and vent the lid to avoid steam pressure. Pour it back into the pot. This helps give the chowder a creamy texture.
- In a small bowl, add the Greek yogurt. Slowly whisk in ยฝ cup of the hot soup (a few tablespoons at a time) to bring the yogurt to temperatureโthis prevents it from curdling. Once tempered, stir the yogurt mixture into the soup.
- Return the cooked chicken to the pot. Stir in the fresh lime juice and chopped cilantro. Let everything warm through for 2โ3 minutes. Taste and adjust seasoning if needed.
Notes
- Save time/prep ahead:
- Chop veggies in advance โ Dice onion, celery, bell pepper, and jalapeรฑo (if using) up to 2 days ahead. Store in airtight containers in the fridge.
- Pre-measure spices โ Combine cumin, smoked paprika, oregano, chili powder, salt, and pepper in a small jar so theyโre ready to toss in.
- Cook chicken ahead of time โ Shred or dice boneless skinless chicken breast 1โ2 days in advance and refrigerate or use rotisserie chicken. Stir into the chowder when called for.
- Make it meal prep-friendly โ The chowder keeps well in the fridge, and the next day the flavors are even deeper.
- Freeze for later โ Let cool, then store in freezer-safe containers. If concerned about potato texture, add freshly cooked potatoes when reheating. See FAQs for freezer instructions.
- This recipe is gluten free. It can be dairy free with the use of dairy free yogurt or canned coconut milk in place of yogurt. For a vegetarian chowder, simply swap the chicken for white or black beans and use vegetable broth in place of chicken broth.
- The recipe can be found on My Fitness Pal by searching "BWB Southwest Chicken Corn Chowder." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
J
I think this is one of my all-time favorite soups! So much flavor. This might be one of my top Begin With Balance recipes! Well done!
Olivia & Annie
Thank you so much for letting us know, we're so glad to hear this recipe was a big win for you!
Christine
This is so good!
Olivia & Annie
We love this one too! So glad to hear it turned out well for you, thanks for letting us know!
Sam
Loved it!
Olivia & Annie
So glad to hear this was a winner for you Sam! Thanks so much for letting us know!
Janice Pehrson
This soup is easy to make and soooo flavorful!! We loved it!