Tex Mex Chicken Corn Chowder

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We all really love this chowder: it is delicious, quick to whip up, usually I have all the ingredients on hand and the leftovers taste even better. I am always here for the leftovers.

I use cooked chicken in mine, but if you want to use fresh chicken breasts, you can. You’ll just add them at the beginning while you are sautéing the potatoes.

I use our homemade salsa, herbs, broth and our home canned corn but if you are using store-bought, it is very forgiving for flavour.

We all need a little forgiveness sometimes at suppertime, don’t we ?

Love Jenn xx

Tex Mex Chicken Corn Chowder

A delicious hearty quick supper with loads of flavour
Cook Time 30 minutes
Course Soup
Servings 8


  • 2 tbsp olive oil or avocado oil
  • 3 cups cooked chopped chicken
  • 4 large potatoes, peeled and diced
  • 2 tbsp dried oregano
  • 1 Tbsp chili powder *this is mild. add More if you like it spicy
  • 1 tsp cumin
  • 5 cups Chicken broth
  • 2 cups medium salsa
  • 3 cups canned or frozen corn
  • 2 cups sour cream, divided
  • dried chives for garnish


  • Heat oil in a large dutch oven. Toss in diced potatoes, half the oregano, chilli powder, cumin. Stir often until potatoes are lightly browned.
  • Add the cooked chicken, salsa and the broth and bring to a boil. Simmer for 15 minutes.
  • Add oregano, and corn. Simmer for 3 minutes longer until potatoes are tender.
  • Remove from heat. Stir in 1 cup of sour cream.
  • To serve garnish with sour cream, and dried chives.
Keyword corn, easyfamilysupper, familysupper, quicksupper, soup, supper, texmex
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