Creamy Mexican Corn Chowder


Anyone else living on soup lately? This Creamy Mexican Corn Chowder is the perfect soup to add to that soup rotation! It’s seriously satisfying, plus it uses frozen corn instead of fresh so you can make it any day of the year.

Creamy Mexican Corn Chowder

I love all the variation in this soup, yet it all comes together so well. You get lots of veggies – corn, chilies, peppers, tomatoes (I still consider them a veggies) and avocados.

Then you get the protein packed hearty chicken breasts and beans, and it’s all soaking in a rich, creamy, cheesy, Mexican spiced broth. Because it’s all about that base.


Creamy Mexican Corn Chowder

Feel free to up the spices here as you’d like I did want to let the flavor of the corn shine, plus I like to start on the lower end with spices because some people don’t like a lot.

You can always add more but you can’t take it out.

Then add more cheese if you like it really cheesy. And even use sharp cheddar for a stronger flavor if you’d prefer.

Creamy Mexican Corn Chowder

Then get ready to dive into this soup because it is so delicious! I love Mexican inspired recipes.

There’s just such a delicious blend of flavors. You know what I’m talking about, it’s those flavors we all crave.

Creamy Mexican Corn Chowder

If you love toppings on your soup feel free to add on some crushed tortilla chips, more cheese (even a different kind like queso fresco), sour cream, fresh lime juice, chipotle chile powder – just whatever seems right and what you’ve got on hand.

Then cozy up in your warmest sweater and fluffiest slippers and dig in! Recipes like so are the best way to warm up!

Creamy Mexican Corn Chowder


Creamy Mexican Corn Chowder

5 from 5 votes

A creamy, cheesy, veggie and chicken filled soup that's layered with Mexican flavors that are sure to satisfy! Recipe uses frozen corn so you can make this soup any day of the year but in the summer feel free to add in fresh. Just cook the fresh corn beforehand. 

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6


  • 5 Tbsp butter, diced into 1 Tbsp pieces
  • 1 medium yellow onion, chopped (1 1/2 cups)
  • 1 medium red bell pepper, chopped (1 cup)
  • 4 cloves garlic, minced (1 1/2 Tbsp)
  • 5 Tbsp all-purpose flour
  • 3 cups whole milk
  • 3 cups chicken broth
  • 1 (14.5 oz) can fire roasted diced tomatoes
  • 1 (14.4 oz) bag frozen petite corn (preferably sweet white and yellow blend. 3 cups)
  • 1 (7 oz) can mild green chilies
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp ancho chili powder
  • Salt and freshly ground black pepper
  • 1 (14.5 oz) can black beans, drained and rinsed
  • 2 1/2 cups cooked shredded rotisserie chicken
  • 1 1/2 cups shredded cheddar or monterey jack cheese (or a blend of both)
  • 1/3 cup chopped cilantro
  • 1 avocado, diced


  1. Melt butter in a large pot over medium heat. Add onions and bell pepper and saute until softened, about 10 minutes. 

  2. Add garlic, saute 1 minute longer. Add in flour and saute 1 minute more. 

  3. While whisking pour in milk and chicken broth. Stir in tomatoes, corn, green chilies, cumin, chili powder and season with salt and pepper to taste.

  4. Bring mixture to a light boil stirring frequently. Stir in black beans and warm through. 

  5. Remove from heat. Stir in chicken, cheese and cilantro. Serve warm with avocado.

  6. Recipe source: Cooking Classy

Creamy Mexican Corn Chowder - A creamy, cheesy, veggie and chicken filled soup that's layered with Mexican flavors and sure to satisfy! Uses frozen corn so it can be made year round. #soup #cornchowder #mexican #chicken #recipe


  • Jennie: How many cups would you say this recipe makes? December 18, 2017 at 12:51pm Reply

  • Lauren V: Made this tonight and it is EXCELLENT! Great blend of flavors. Not to spicy. Just the right amount of heat without it overpowering the flavor. December 4, 2017 at 9:17pm Reply

    • Jaclyn: Thanks for taking the time to leave a review Lauren! December 5, 2017 at 10:26am Reply

  • Karen: Loved the soup,made it last night.
    Served it with French bread and some vino blanco!
    The only change I made was to add a squish of lime to each bowl( my husbands suggestion) and wow it popped!
    Adding this one to my recipe book. This is a keeper
    ( I made your chocolate mousse pie yesterday too! OMG!!!)
    Keep the recipes coming! November 19, 2017 at 7:51am Reply

    • Jaclyn: Thanks Karen! November 20, 2017 at 3:14pm Reply

  • Lauren: I made this soup for my family last night, and it was delicious. It has everything that is so good in Mexican food, but with a different base than most tortilla soups, plus it’s pretty hearty. Loved it! November 17, 2017 at 12:36pm Reply

    • Jaclyn: I’m so glad your family enjoyed it Lauren! Thanks for leaving a review! November 18, 2017 at 9:53pm Reply

  • Shannon: Thank you so much for this recipie, Jaclyn! This soup was perfect for a cold, snowy, windy day up here in Alberta, Canada. Delicious! I’ll be making it again. Love all your recipies! Thank you again! November 15, 2017 at 7:30pm Reply

    • Jaclyn: I’m so glad you enjoyed this Mexican Corn Chowder Shannon! And happy to hear you like my other recipes too :)! Thanks for leaving a review! Stay warm! November 15, 2017 at 9:56pm Reply

  • Lauren: WOWZEER! The hubs and I love this soup. Satisfying and delicious. Served with a rustic bread and glass of beer or wine. Excellent! November 13, 2017 at 5:09pm Reply

    • Jaclyn: So glad you both loved this Mexican Corn Chowder Lauren! Thanks for your review! November 13, 2017 at 9:47pm Reply

  • Sarah: Could you substitute coconut milk for the whole milk? November 10, 2017 at 7:13pm Reply

    • Jaclyn: I wouldn’t recommend it here because the flavor wouldn’t quite fit. November 10, 2017 at 8:28pm Reply

  • Charlene: This was wonderful! Added some strips of corn tortilla’s to the soup – Easy to make and so good! November 10, 2017 at 9:56am Reply

    • Jaclyn: So glad you liked it Charlene! Thanks for the review! November 10, 2017 at 11:26am Reply

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