If you’re craving something hearty, bursting with bold flavors, and filled with comforting textures, then you’re going to love this Tex Mex Chicken Chowder Recipe. Imagine tender chunks of chicken swimming in a rich, savory broth packed with potatoes, corn, black beans, and a delightful blend of Tex Mex spices. This chowder brings together all the best parts of southwestern cooking in one warm, satisfying bowl that’s perfect for a cozy dinner or feeding a crowd. It’s a vibrant, delicious twist on classic chowder that’s sure to brighten up any day.
Ingredients You’ll Need
This Tex Mex Chicken Chowder Recipe calls for simple yet essential ingredients that work harmoniously to create its inviting flavors and textures. Each component plays a vital role, from the sweetness of the corn to the earthiness of cumin, and together they build a colorful, nourishing meal.
- 2 large boneless skinless chicken breasts: The protein base that turns this chowder into a hearty main dish.
- 1 large sweet onion, chopped: Adds sweetness and depth, balancing the savory spices perfectly.
- 1 teaspoon minced garlic: Provides aromatic warmth and a savory kick to the broth.
- 4 large potatoes, peeled and chopped: These give the chowder comforting creaminess and bulk.
- 4 large carrots, peeled and sliced: Adds a subtle sweetness and wonderful texture contrast.
- 4 stems celery, cut into bite-size pieces: Brings crunch and a refreshing note to the chowder.
- 1 package (12 ounces) organic frozen corn: Sweet bursts of golden color that brighten each spoonful.
- 1 package FLAV-R-PAC Santa Fe Medley: A mix that packs in extra veggies and that signature southwestern flavor.
- 1 can organic black beans: Adds creaminess and protein for a fully satisfying bowl.
- 1 can chopped green chiles (6 ounces): Brings a gentle spicy heat without overpowering the dish.
- 1 large can stewed tomatoes (28 ounces): Gives the broth a rich, slightly tangy foundation.
- 1 gallon filtered water: Forms the base of the broth, enough to fully infuse all those delicious ingredients.
- 4 chicken bouillon cubes: Enhances the savory flavor, making the broth pop with deep chicken richness.
- 1 tablespoon cumin: Essential Tex Mex spice delivering earthiness and warmth.
- 1 tablespoon chili powder: Adds vibrant spice and signature southwestern flair.
- 1 teaspoon garlic salt: Amplifies the garlic flavor while seasoning the chowder evenly.
- 1 teaspoon seasoned salt: Gives a well-rounded savory boost.
- 2 tablespoons brown sugar: Balances heat and acidity with a subtle sweet note that ties the flavors beautifully.
How to Make Tex Mex Chicken Chowder Recipe
Step 1: Sauté the Chicken
Start by melting a teaspoon of butter in a large stock pot or soup pot. Place the chicken breasts in the pot and cook them thoroughly, about 30 minutes, until no pink remains. This slow cooking builds a tender texture and forms the flavorful foundation for your chowder.
Step 2: Chop the Chicken
Once the chicken is cooked through, cut it into small, bite-sized pieces. This will make every spoonful of chowder packed with tender chicken morsels that are easy to enjoy.
Step 3: Cook the Onions
Add the chopped onion to the pot and cook for another 10 minutes. The onions soften and their sweetness melds into the broth, deepening the overall flavor.
Step 4: Add Broth Base
Add the 4 chicken bouillon cubes along with about a quarter of the gallon of water. Let it simmer for 3 minutes, breaking up the bouillon so it fully dissolves into the water. This creates a rich, savory base for your chowder.
Step 5: Add Vegetables and Ingredients
Now it’s time for the stars of the show: potatoes, carrots, celery, corn, Santa Fe Medley, black beans, chopped green chiles, stewed tomatoes, and the rest of the water. Stir it all together well so the ingredients blend and begin marrying their flavors.
Step 6: Add Spices and Simmer
Sprinkle in the cumin, chili powder, garlic salt, seasoned salt, and brown sugar. Stir to combine and bring the mixture to a boil. Then, reduce the heat to low, cover, and simmer for 2 hours, stirring occasionally. This slow simmer allows the spices to fully infuse the chowder, giving it that irresistible Tex Mex charm.
Step 7: Taste and Adjust Seasoning
Scoop a small amount of chowder into a cup and let it cool to taste the seasoning. If you want more cumin, garlic salt, seasoned salt, or chili powder, add a little extra now. Stir and cook for at least another 15 minutes to let the spices deepen.
Step 8: Final Garlic Addition and Finishing Touches
Add the minced garlic, cooking for an additional 10 minutes. This last addition ensures the garlic flavor remains bright and fresh, rounding out the chowder’s spice profile. At this point, your Tex Mex Chicken Chowder Recipe is ready to serve or keep warm until mealtime.
How to Serve Tex Mex Chicken Chowder Recipe
Garnishes
Add vibrant toppings like shredded cheese for melt-in-your-mouth richness, or crisp tortilla chips for a delightful crunch. A sprinkle of fresh cilantro or a dollop of sour cream can also brighten up the flavors, making every spoonful exciting and fresh.
Side Dishes
This chowder pairs wonderfully with hearty cornbread or buttery breadsticks that soak up its flavorful broth. If you want a lighter option, a crisp green salad or simple avocado slices complement the dish beautifully and provide fresh balance.
Creative Ways to Present
Serve your chowder in rustic bread bowls for a charming, edible presentation that’s perfect for entertaining. Or offer it in individual small crocks with diverse toppings on the side so guests can customize their bowls to their taste preferences.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your chowder to airtight containers and refrigerate. It will stay fresh for up to 4 days, making it an ideal make-ahead meal that tastes even better the next day as the flavors continue to meld.
Freezing
You can freeze the chowder in appropriate containers for up to 3 months. Just be mindful that potatoes can slightly change texture after freezing, but the overall flavor and enjoyment remain delightful when reheated.
Reheating
Reheat your chowder gently on the stove over medium-low heat, stirring frequently until warmed through. If it’s too thick, add a splash of water or chicken broth to loosen the texture and bring back that perfect chowder consistency.
FAQs
Can I use rotisserie chicken instead of cooking raw chicken breasts?
Absolutely! Using rotisserie chicken can save you time and add extra flavor, just add it during the last stages of cooking to warm it through without drying it out.
Is this recipe very spicy?
The level of spice is moderate, thanks to the green chiles and chili powder. You can always adjust the amount of chili powder and remove the seeds from the chiles if you prefer a milder chowder.
Can I make this Tex Mex Chicken Chowder Recipe vegetarian?
You can swap the chicken for hearty vegetables or a plant-based protein and use vegetable bouillon instead of chicken bouillon to create a delicious vegetarian version without losing any of the Tex Mex flavor.
What’s a good way to thicken this chowder if it seems too runny?
If your chowder is thinner than you like, mix a tablespoon of cornstarch into cold water and stir it into the simmering chowder. Let it cook for a few more minutes until it thickens to your preferred consistency.
Can I prepare this recipe in a slow cooker?
Yes! Brown the chicken and onions first, then transfer all ingredients to the slow cooker, and cook on low for 6-8 hours or high for 3-4 hours. This method enhances the flavors and makes dinner effortless.
Final Thoughts
I truly hope you give this Tex Mex Chicken Chowder Recipe a try because it’s one of those dishes that feels like a warm hug after a long day. The layers of flavors and textures make it incredibly satisfying and comforting, yet lively and fresh. Whether you’re cooking for family or friends, it’s bound to become a beloved go-to recipe that keeps everyone coming back for seconds and thirds. Happy cooking and enjoy every delicious spoonful!
Print
Tex Mex Chicken Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours 45 minutes
- Total Time: 3 hours
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Description
This Tex Mex Chicken Chowder is a hearty, flavorful soup combining tender chicken, fresh vegetables, and bold southwestern spices. Featuring potatoes, sweet corn, black beans, and a medley of savory seasonings, this chowder simmers slowly to develop a rich and comforting taste perfect for cozy dinners. Serve with tortilla chips or cornbread for a satisfying meal.
Ingredients
Chicken
- 2 large boneless skinless chicken breasts
Vegetables
- 1 large sweet onion, chopped
- 4 large potatoes, peeled and chopped
- 4 large carrots, peeled and sliced
- 4 stems celery, washed and cut into bite size pieces
- 1 package Organic frozen corn (12 ounces)
- 1 package FLAV – R – PAC Santa Fe Medley
- 1 can Organic black beans
- 1 can chopped green chiles (6 ounces)
- 1 large can Stewed Tomatoes (28 ounces)
- 1 teaspoon minced garlic
Liquids & Broth
- 1 gallon filtered water
- 4 chicken bouillon cubes
Spices & Seasonings
- 1 Tablespoon cumin
- 1 Tablespoon chili powder
- 1 teaspoon garlic salt
- 1 teaspoon seasoned salt
- 2 Tablespoons brown sugar
- 1 teaspoon butter (for cooking)
Instructions
- Prepare the pot: In the bottom of a large stock pot, soup pot, or large roaster, melt about a teaspoon of butter over medium heat to start the cooking base.
- Cook chicken breasts: Add the chicken breasts to the pot and cook them through for about 30 minutes until no longer pink in the center.
- Cut chicken: Once cooked, remove chicken breasts and cut them into small bite-sized pieces.
- Sauté onions: Add the chopped onion to the pot and cook for another 10 minutes until softened and fragrant.
- Add bouillon and water: Crumble in the 4 chicken bouillon cubes and pour in about 1/4 gallon of water.
- Simmer broth: Let the broth simmer for about 3 minutes, stirring occasionally to dissolve the bouillon completely.
- Add vegetables and beans: Add the potatoes, carrots, celery, frozen corn, Santa Fe Medley, black beans, chopped green chiles, stewed tomatoes, and the remaining water to the pot.
- Stir ingredients: Mix all ingredients well to combine flavors evenly.
- Season the chowder: Add cumin, chili powder, garlic salt, seasoned salt, and brown sugar. Stir well and bring the chowder to a boil.
- Simmer long and slow: Reduce heat to low and allow the chowder to simmer for 2 hours, stirring occasionally to prevent sticking.
- Adjust seasoning: Place a small portion of chowder in a separate bowl, let it cool for a couple of minutes, then taste. Add more cumin, garlic salt, seasoned salt, or chili powder if desired. Stir the chowder well and cook for at least 15 more minutes to deepen the flavors.
- Add garlic and finish: Incorporate the minced garlic and cook the chowder for an additional 10 minutes, allowing the garlic to infuse the soup.
- Serve options: Serve the chowder hot, or keep it warm on low heat until ready. It pairs wonderfully with tortilla chips, Fritos, cornbread, breadsticks, or crackers.
- Add cheese if desired: Top individual servings with cheese for added richness.
- Enjoy: Ladle into bowls and enjoy your comforting Tex Mex Chicken Chowder!
Notes
- This chowder can be prepared ahead and reheated; flavors improve after resting overnight.
- For a spicier version, add chopped jalapeños or extra chili powder.
- Use low-sodium bouillon cubes to control salt levels if preferred.
- Leftovers keep well refrigerated for up to 4 days or can be frozen for up to 3 months.
- Shredded chicken can be substituted if you want to speed up cooking time.
