Craving something warm, comforting, and a little spicy?
This Southwest Chicken Corn Chowder checks every box.
It’s a creamy soup loaded with tender chicken, sweet corn, smoky spices, and a pop of heat from green chiles.
Perfect for chilly nights, meal prep, or cozy weekends with the family.
Why You’ll Love This Southwest Corn Chowder
One-pot meal – easy cleanup and full flavor
Creamy and hearty – thanks to cream cheese and chicken
Southwest-inspired spices – cumin, chili powder, and green chiles
Great way to use leftover chicken
Freezer-friendly – store for quick meals later
Customizable heat level – mild or spicy, your choice!
What You’ll Need (Ingredient Highlights)
Cooked chicken – shredded or chopped
Corn – fresh, frozen, or canned
Green chiles – mild or spicy, for that Southwest kick
Cream cheese – creates the creamy base
Chicken broth – adds depth of flavor
Cumin & chili powder – the core Southwest spices
Heavy cream or milk – to enrich the soup
Optional toppings – cheese, green onions, tortilla strips
Pro Tips Before You Start
Use rotisserie chicken for a fast and flavorful shortcut
Soften cream cheese beforehand to help it melt faster
Simmer gently after adding dairy to avoid curdling
Taste and adjust spice levels to match your heat preference
Double the batch – it freezes beautifully!
How to Make Southwest Chicken Corn Chowder
Sauté aromatics
In a large soup pot, heat a little oil and sauté diced onion and garlic until fragrant.
Build the flavor base
Stir in cumin, chili powder, and a pinch of salt.
Add green chiles, corn, and cooked chicken. Mix well.
Add liquid and simmer
Pour in chicken broth and bring to a low boil.
Reduce heat and simmer for 10–15 minutes to let flavors meld.
Add creaminess
Lower heat and stir in softened cream cheese until fully melted and smooth.
Add heavy cream or milk.
Final seasoning and serve
Taste and adjust salt or spice if needed.
Serve hot with toppings like shredded cheese, chopped cilantro, or crushed tortilla chips.
What to Serve It With
Cornbread or garlic bread
Side salad with avocado and lime vinaigrette
Tortilla chips or a cheesy quesadilla
Salsa or guacamole as an appetizer
Chilled Mexican-style drinks like agua fresca or horchata
Variations / Substitutions
Swap chicken for turkey – perfect for leftovers
Make it vegetarian – use veggie broth and add black beans
Add heat – diced jalapeños or cayenne pepper
Use coconut milk instead of cream for a dairy-free twist
Add potatoes or bell peppers for more bulk
Storage & Leftovers
Refrigerator: Store in an airtight container for up to 4 days
Freezer: Freeze for up to 3 months (without cream for best texture)
Reheat: On stovetop or microwave, stir frequently to avoid curdling
Meal prep tip: Store in portioned containers for easy lunches
FAQs
Can I make this in a slow cooker?
Yes! Add all ingredients (except dairy), cook on low for 4–6 hours.
Stir in cream cheese and cream during the last 30 minutes.
Can I use canned chicken?
You can, though freshly cooked or rotisserie chicken is more flavorful.
Is this chowder spicy?
Mild green chiles give a gentle heat.
Use spicier peppers if desired.
How can I thicken it more?
Mash some of the corn or stir in a cornstarch slurry.
Can I skip cream cheese?
Yes, but the soup will be brothier.
Try adding shredded cheese for creaminess.
What’s the best corn to use?
Frozen fire-roasted corn adds great depth, but any type works.
Can I freeze leftovers with cream?
It’s better to freeze before adding cream, then stir it in after reheating.
Final Thoughts
This Southwest Chicken Corn Chowder is everything you love about soup season—rich, warm, flavorful, and easy to whip up.
Whether you’re serving it for a family dinner or storing some for busy days, it’s a cozy bowl of comfort that never disappoints.
