Description

This Chipotle Queso Chicken Corn Chowder is a rich and smoky soup bursting with bold flavors from smoky bacon, roasted poblano peppers, chipotle chilies, and creamy cheeses. Tender shredded chicken, sweet corn, and a blend of spices create a hearty, comforting chowder perfect for a satisfying meal. Topped with crispy bacon, fresh cilantro, avocado, and crispy tortilla chips, this chowder combines smoky, spicy, and creamy elements in every delicious bowl.

Ingredients

Scale

Meat and Dairy

6 strips thick-cut bacon, chopped
1 pound boneless chicken breasts
2 cups milk
4 ounces cream cheese, melted
2 cups shredded cheddar cheese

Vegetables and Aromatics

1 yellow onion, chopped
4 cloves garlic, chopped
4 cups yellow corn kernels (from 4–5 ears of corn)
2 poblano peppers
1/2 cup fresh cilantro, chopped
Avocado (for serving)

Liquids and Broth

3 cups broth (chicken or vegetable)
2 cups milk
4 ounces cream cheese, melted
2 cups red salsa

Spices and Seasonings

2 teaspoons ground cumin
1 teaspoon smoked paprika
Sea salt and black pepper to taste
1/4 cup canned chipotle chilies in adobo

Extras for Serving

Avocado slices
Additional shredded cheddar cheese
Cilantro leaves
Green onions (optional)
Tortilla chips

Instructions

Cook the Bacon: In a large pot over medium heat, cook the chopped bacon until it turns crispy. Once done, remove the bacon strips and set them aside to use as a topping later.
Sauté Vegetables and Peppers: Add the chopped onion, garlic, and poblano peppers to the same pot with the bacon fat and cook until fragrant, about 5 minutes.
Add Spices: Stir in the ground cumin, smoked paprika, and season everything with sea salt and black pepper. Continue to cook for another 5 minutes to deepen the flavors.
Add Broth, Corn, and Chicken: Pour in the broth, then add the corn kernels and whole boneless chicken breasts. Season again with salt and pepper to taste.
Simmer the Chowder: Partially cover the pot and simmer over medium-low heat for 15 minutes, or until the chicken is fully cooked.
Blend Part of the Chowder: Carefully transfer about three-quarters of the chowder (leaving the chicken breasts in the pot) to a blender. Add the red salsa and canned chipotle chilies. Blend until mostly smooth, then return the blended mixture back to the pot.
Shred the Chicken: Using two forks, shred the cooked chicken breasts directly in the pot with the chowder.
Add Dairy and Finish Cooking: Stir in the milk, melted cream cheese, and shredded cheddar cheese. Cook the chowder for another 10 minutes, or until the cheese has fully melted and the chowder has thickened.
Finish and Garnish: Remove the pot from heat and stir in the chopped cilantro. If the chowder is too thick, thin it out with a little more milk as needed.
Serve: Ladle the chowder into bowls and top with the crispy bacon, extra shredded cheddar, avocado slices, more cilantro, and tortilla chips. Enjoy warm!

Notes

You can substitute poblano peppers with mild green bell peppers if you want less heat.
For a thicker chowder, reduce the amount of milk or add a tablespoon of cornstarch slurry.
Use low-fat milk or a dairy alternative to reduce calories or fat content.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
If you prefer spicier heat, add more chipotle chilies or a dash of cayenne pepper.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican-American

Keywords: chipotle chicken chowder, corn chowder, smoky chicken soup, creamy chicken soup, Mexican chowder, spicy cheese soup