This Mexican Chicken Tortilla Chowder is a creamy, comforting soup packed with tender chicken, corn, black beans, and Tex-Mex spices. It’s an easy one-pot meal that’s endlessly customizable and perfect for chilly days. The aroma of cumin, chili, and lime will make your kitchen smell incredible.
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Why You’ll Love This Mexican Chicken Tortilla Chowder
- Comfort with kick: Cozy, creamy, and just spicy enough.
- Easy one-pot: Simple steps, mostly hands-off simmering.
- Meal prep friendly: Tastes even better the next day and freezes well.
- Totally customizable: Adjust heat, swap proteins, or load up on toppings.
Ingredients & Tools
- 1 lb boneless, skinless chicken thighs or breasts
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, finely chopped (seeds removed for less heat)
- 1 red bell pepper, diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn kernels, drained
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 2 tbsp olive oil
- Salt and black pepper to taste
- For serving: tortilla strips, shredded cheese, fresh cilantro, lime wedges, avocado slices
Tools: Large Dutch oven or heavy-bottomed pot, wooden spoon, measuring spoons and cups, sharp knife, cutting board
Notes: Don’t stress if you’re missing an ingredient—this recipe is wonderfully adaptable. Chicken thighs give more tender meat, but breasts work fine too.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 22 g |
| Carbs: | 30 g |
| Fiber: | 7 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thighs vs. breasts? Thighs stay juicier during simmering, but breasts work fine if that’s what you have. Just don’t overcook them—they can become dry if left boiling too long.
- Can I control the spice level? Absolutely! Remove the jalapeño seeds and membranes for mild heat, or leave them in and add a pinch of cayenne if you like it fiery. The cream will help balance whatever heat level you choose.
- What if I don’t have heavy cream? Half-and-half works beautifully, or even whole milk in a pinch (though it will be less creamy). For a dairy-free version, coconut milk adds a lovely subtle sweetness.
- Don’t skip the toppings! The tortilla strips, fresh cilantro, and lime wedges aren’t just garnish—they add crucial texture and brightness that elevate the entire dish from great to unforgettable.
How to Make Mexican Chicken Tortilla Chowder
Step 1: Start by prepping all your ingredients—dice the onion and bell pepper, mince the garlic, and chop the jalapeño. Having everything ready makes the cooking process smooth and enjoyable. Pat the chicken dry with paper towels and season both sides generously with salt and pepper. You’ll notice this simple step helps develop a nicer flavor in the finished chowder.
Step 2: Heat the olive oil in your Dutch oven or large pot over medium-high heat. Once the oil shimmers, add the chicken and cook for about 5-6 minutes per side until golden brown. Don’t worry about cooking it through completely—it will finish cooking in the broth later. Remove the chicken to a plate and set aside. The beautiful browned bits left in the pot are flavor gold!
Step 3: Reduce the heat to medium and add the diced onion to the same pot. Sauté for 3-4 minutes until it becomes translucent and fragrant. Then add the garlic, jalapeño, and red bell pepper, cooking for another 2 minutes until everything softens slightly. You should notice your kitchen filling with the most amazing aroma at this point.
Step 4: Sprinkle in all the spices—cumin, chili powder, smoked paprika, and oregano. Stir constantly for about 30 seconds until the spices become fragrant. This quick toasting really wakes up their oils and deepens their flavor profile in the final chowder. Be careful not to burn them though!
Step 5: Pour in the chicken broth, scraping the bottom of the pot to release all those delicious browned bits. Add the canned tomatoes with green chilies, black beans, and corn. Bring everything to a gentle boil, then reduce the heat to a simmer. The liquid should be bubbling lightly around the edges.
Step 6: Return the chicken to the pot along with any accumulated juices. Let it simmer uncovered for 15-20 minutes, until the chicken is cooked through and tender. The broth will reduce slightly and the flavors will meld together beautifully during this time.
Step 7: Remove the chicken to a cutting board and shred it using two forks. Meanwhile, stir the heavy cream into the pot. Return the shredded chicken to the chowder and simmer for another 5 minutes to heat through. Taste and adjust seasoning with more salt and pepper if needed.
Step 8: Ladle the hot chowder into bowls and top generously with tortilla strips, shredded cheese, fresh cilantro, and avocado slices. Serve immediately with lime wedges for squeezing over the top. The contrast between the hot, creamy soup and the cool, crunchy toppings is simply divine.
Storage & Freshness Guide
- Fridge: Store in airtight container for 3–4 days.
- Freezer: Freeze without cream for up to 3 months; add cream when reheating.
- Reviving: Reheat gently; thin with broth if too thick.
Serving Suggestions
Complementary Dishes
- Fresh cornbread — The slight sweetness pairs perfectly with the spicy, savory chowder, and it’s ideal for dipping.
- Simple green salad with lime vinaigrette — The bright, acidic dressing cuts through the richness of the chowder beautifully.
- Cheesy quesadillas — Because you can never have too much cheesy goodness, and they make the meal more substantial.
Drinks
- Classic margarita — The citrusy tang complements the spices in the chowder and makes the whole meal feel like a celebration.
- Mexican beer with lime — A cold, crisp lager helps balance the creaminess and spice in the most refreshing way.
- Sparkling water with cucumber and mint — For a non-alcoholic option that still feels special and cleanses the palate between bites.
Something Sweet
- Churros with chocolate dipping sauce — The cinnamon sugar coating and rich chocolate create the perfect sweet ending to your Mexican-inspired feast.
- Mango sorbet — Light, fruity, and refreshing, it cleanses the palate without feeling too heavy after a rich meal.
- Tres leches cake — Because this moist, milky cake is the ultimate Mexican dessert and worth every single calorie.
Top Mistakes to Avoid
- Overcooking the chicken. If you boil the chicken too long, it becomes tough and stringy. Remember, it only needs 15-20 minutes of simmering after browning—just until cooked through.
- Adding the cream too early. If you pour in the cream at the beginning, it can separate or become grainy during the long cooking process. Always stir it in at the very end.
- Not tasting before serving. Soups need proper seasoning, and the cream can dull the flavors a bit. Always taste and adjust the salt, pepper, and spices at the end.
- Skipping the toppings. Those tortilla strips, fresh herbs, and lime wedges aren’t just decorative—they add crucial texture and brightness that complete the dish.
Expert Tips
- Tip: For deeper flavor, try roasting your own corn instead of using canned. Just spread fresh or frozen corn on a baking sheet, drizzle with oil, and roast at 400°F for 15-20 minutes until slightly charred.
- Tip: Make it ahead! This chowder tastes even better the next day after the flavors have had time to meld. Just wait to add the cream until you reheat it.
- Tip: If the chowder becomes too thick upon standing, thin it with a little extra chicken broth or water when reheating. It tends to thicken as it cools.
- Tip: For extra smoky flavor, add a chipotle pepper in adobo sauce (minced) along with the other spices. Start with half a pepper and adjust to your heat preference.
FAQs
Can I make this Mexican Chicken Tortilla Chowder in a slow cooker?
Absolutely! Brown the chicken and sauté the vegetables as directed, then transfer everything except the cream to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Stir in the cream during the last 30 minutes of cooking. The slow, gentle heat develops incredible depth of flavor, though the texture will be slightly different than the stovetop version.
How long does this chowder keep in the refrigerator?
It will stay fresh in an airtight container for 3-4 days. The flavors actually improve over the first day or two. When reheating, do so gently over medium-low heat to prevent the cream from separating. You might need to add a splash of broth or water as it thickens when chilled.
Can I freeze this soup?
You can, but I recommend freezing it without the cream. Dairy-based soups can sometimes separate or become grainy when frozen and thawed. Make the soup up to the point before adding cream, freeze for up to 3 months, then add the cream when you reheat it. The texture of the vegetables might soften slightly, but the flavor will still be wonderful.
What’s the best way to shred the chicken?
I find using two forks works perfectly—just pull the meat apart in opposite directions. For super easy shredding, you can use a stand mixer with the paddle attachment on low speed for 10-15 seconds. If the chicken is still hot, wearing clean kitchen gloves lets you shred it with your fingers quickly.
Can I make this vegetarian?
Definitely! Omit the chicken and use vegetable broth instead of chicken broth. Add an extra can of beans (pinto beans work well) or some cubed potatoes for heartiness. You might want to increase the spices slightly since you’re losing the flavor from the chicken. The result is still incredibly satisfying and flavorful.
Mexican Chicken Tortilla Chowder
Make this easy Mexican Chicken Tortilla Chowder for a creamy, one-pot meal packed with flavor. Ready in under an hour. Get the recipe now!
Ingredients
For the main ingredients:
-
1 lb boneless, skinless chicken thighs or breasts
-
1 large yellow onion (diced)
-
3 cloves garlic (minced)
-
1 jalapeño (finely chopped (seeds removed for less heat))
-
1 red bell pepper (diced)
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1 can black beans (15 oz, rinsed and drained)
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1 can corn kernels (15 oz, drained)
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1 can diced tomatoes with green chilies (10 oz, like Rotel)
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4 cups chicken broth
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1 cup heavy cream or half-and-half
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2 tsp ground cumin
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1 tsp chili powder
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1 tsp smoked paprika
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0.5 tsp dried oregano
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2 tbsp olive oil
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Salt and black pepper (to taste)
For serving:
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tortilla strips
-
shredded cheese
-
fresh cilantro
-
lime wedges
-
avocado slices
Instructions
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Start by prepping all your ingredients—dice the onion and bell pepper, mince the garlic, and chop the jalapeño. Pat the chicken dry with paper towels and season both sides generously with salt and pepper.01
-
Heat the olive oil in your Dutch oven or large pot over medium-high heat. Once the oil shimmers, add the chicken and cook for about 5-6 minutes per side until golden brown. Remove the chicken to a plate and set aside.02
-
Reduce the heat to medium and add the diced onion to the same pot. Sauté for 3-4 minutes until it becomes translucent and fragrant. Then add the garlic, jalapeño, and red bell pepper, cooking for another 2 minutes until everything softens slightly.03
-
Sprinkle in all the spices—cumin, chili powder, smoked paprika, and oregano. Stir constantly for about 30 seconds until the spices become fragrant.04
-
Pour in the chicken broth, scraping the bottom of the pot to release all those delicious browned bits. Add the canned tomatoes with green chilies, black beans, and corn. Bring everything to a gentle boil, then reduce the heat to a simmer.05
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Return the chicken to the pot along with any accumulated juices. Let it simmer uncovered for 15-20 minutes, until the chicken is cooked through and tender.06
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Remove the chicken to a cutting board and shred it using two forks. Meanwhile, stir the heavy cream into the pot. Return the shredded chicken to the chowder and simmer for another 5 minutes to heat through. Taste and adjust seasoning with more salt and pepper if needed.07
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Ladle the hot chowder into bowls and top generously with tortilla strips, shredded cheese, fresh cilantro, and avocado slices. Serve immediately with lime wedges for squeezing over the top.08
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