This MEXICAN CHEESY CHICKEN CHOWDER RECIPE is the ultimate Winter comfort food soup! Loaded with spicy tomatoes, green peppers, hash brown potatoes, garlic, onion, CHEESE, and more, this was an instant favorite at our house. Serve this cheesy chicken chowder with Fritos or tortilla chips and you’re in business. SO GOOD.
Cheesy Chicken Chowder Recipe
I’m so excited about this cheesy chicken chowder that I’m publishing it just one day after making it. I have quite a few other drafts in queue but this Mexican Cheesy Chicken Chowder got pushed to the front of the line. With the cold weather wreaking havoc on more than half the country, we are all in need of some good old fashioned comfort food.
I absolutely LOVE this Cheesy Chicken Chowder recipe because its loaded with really good ingredients:
- Juicy chicken breasts
- Diced potatoes
- Fresh chopped cilantro
- Lots and lots of CHEESE
- Onion
- Diced green pepper
…plus there are plenty of other tasty ingredients in this cheesy chicken chowder recipe. But it’s also SO easy to throw all of this together to make a quick meal. Anything I can make in under 30 minutes is a-okay by me…especially when Henry is in tow. This one is a winner!
This Mexican Cheesy Chicken Chowder Recipe will warm you up with it’s cheesy flavor!
Easy Chicken Chowder Recipe
Pat and I are supposed to be dieting for New Years Resolutions….but weekends are for breaking the rules!
This Cheesy Chicken Chowder recipe made for a great game day. Pat got to watch (so so so so much) sports and I got to just sit in the corner and chow down on cheesy soup. I can tolerate a lot of fantasy football talk as long as I have good food to keep me distracted.
I just love all the flavors in this easy soup recipe and LOVE the creamy cheesy chicken texture. Throw in some Fritos or Tortilla Chips and you’re really in heaven. So hearty and comforting. Just the way a good chicken chowder recipe should be.
How to make Cheesy Chicken Chowder
This chicken chowder recipe is so easy to make. All you need is 30 minutes and you’ve got a cheesy chicken dinner ready to go.
- Gather your ingredients
- Saute onion, garlic, & green peppers
- Add in the chicken, broth, and potatoes & let simmer
- Stir in the gravy, cream, Velveeta, and the rest of the ingredients
- Cook until the cheese is melted
- Serve warm with tortilla chips sprinkled on top
Scroll down to the recipe card for full instructions on how to make cheesy chicken chowder.
Slow Cooker Cheesy Chicken Chowder
While this is not a slow cooker recipe, it can be adapted if you wish. This cheesy chicken chowder recipe could be made in a slow cooker, crock pot, or Instant Pot.
If you’re looking for slow cooker recipes, try these instead:
- 10 Slow Cooker Soups & Stews
- Slow Cooker Broccoli Rice Casserole
- Slow Cooker Mac & Cheese
- Slow Cooker Chicken Tortilla Soup
P.S. Can we also talk about those adorable enamel spoons? I DIE. You guys know I have a food prop shopping addiction, and these spoons were a must. They’re so darn cute.
Okay, back to what’s important: this MEXICAN CHEESY CHICKEN CHOWDER. I hope you guys love it as much as we do. I have a feeling we will be making this easy recipe again and again!
See recipe card for details on how to make this Mexican Cheesy Chicken Chowder recipe. Enjoy!
We’ve got plenty more chowder, soup, & chili recipes for you:
- Bacon Corn Chowder
- Beer Cheese Soup
- New England Clam Chowder
- Shrimp Corn Chowder
- Skinny Buffalo Chicken Soup
- Best Chili Recipe EVER
- Best Creamy Chicken Soup Recipe
- Creamy White Chicken Chili
- Instant Pot Chicken Tortilla Soup
Mexican Cheesy Chicken Chowder
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 2 cloves garlic minced
- 2 green peppers diced (about 1 cup)
- 1 1/2 pounds boneless skinless chicken breasts cubed (small cubes...bite sized pieces)
- 32 ounces low sodium chicken broth
- salt and pepper to taste
- 1 package frozen diced hash-brown potatoes 32 ounce package
- 1 packet country gravy mix 2.64 ounce packet
- 2 cups heavy cream or milk...but lets be honest...the creamier the better :
- 12 ounces Velveeta cut into small chunks
- 2 cans Rotel Tomatoes 10 ounce cans
- 1/4 cup chopped fresh cilantro
- Sour cream Fritos, or Tortilla Chips for garnish
Instructions
- Add oil to the bottom of a dutch oven or stock pot and turn heat to medium/high. Stir in garlic, onion, and green pepper and allow to saute until translucent and fragrant, about 5 minutes. Add in cubed chicken, chicken broth, salt and pepper, and frozen potatoes. Stir to combine. Bring to a boil, then reduce to a simmer and cook for 15 minutes, covered, stirring occasionally. While cooking, stir together cream and gravy mix in a separate bowl and set aside.
- After 15 minutes (or until chicken is cooked through), pour in the gravy/cream mix and toss in the Velveeta, tomatoes, and cilantro. Move heat to low/medium and cook uncovered for an additional 10 minutes or until cheese is fully melted.
- Serve immediately, garnished with sour cream, Fritos, or Tortilla Chips.
- Enjoy!
Video
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
Can you triple recipe and make as large batch or would you recommend just make 3 separately?
You certainly can triple it if you have a big enough pot!
Made this last night for the family. Used 1 1/2 rotisserie chickens instead. I doubled everything except the potatoes, gravy mix (used only 1) and about 1.5 times the cheese, 2 cans of tomatoes and a few tablespoons of salsa. It was a hit. Basically my adjustments made it more brothy which we like. Will make it again! Thank you!
Yum, that sounds delicious! I’ll have to try it that way!
This was really delicious and marvelously creamy, and luckily we have enough left over for another dinner! I will, however, make the same comment I made on another recipe — that this took me one hour, 50 minutes to make from start to finish, unlike the 30 minutes stated in the recipe. I did cook it for the recommended time, although it took forever to get the vegetables, cold chicken, cold broth and frozen potatoes to a boil, even on a very high heat. But what I don’t get is how anybody can dice by hand (not chop in a food processor) a whole onion and two green peppers and cut into bite-size cubes a pound and a half of raw chicken and also cube almost a pound of Velveeta in five minutes. Where am I going wrong??
Velveeta and Rotel are a match made in heaven. As soon as this Wisconsin blizzard ends I’m heading to the store to pick up everything I need to make this, plus Fritos!
AGREE!
Oh my God! Look at mexican cheesy chicken chowder recipe is so attractive and delicious
Can you use real cheese instead? If yes what kind?
This looks wonderful. Do you drain the tomatoes? Thanks.
No you don’t have to. Hope you love it!
Great, you answered my question!
Easy, Tastes great and easy on my Pocket! Love this soup and so does mY family.
Awesome! I’m so glad you loved it :)
Wow. I don’t think i’ll ever get tired of this one. It’s winter time perfection! Looks SO good!
Thank you!!!!
This looks so warm and comforting. I could eat bowls and bowls of this chowder. Sounds wonderful!
Thanks Kim!
This sounds amazing and I want to make it for dinner tonight. I don’t have the gravy mix and we are gluten free and I don’t think I’ve seen a gluten free one. Do you have any suggestions on what I can use instead? Also, have you ever made it in a crockpot?
Hi! I haven’t made it in a slow cooker, I’m sorry! I do think it would work (I would cook the chicken before hand) but haven’t tested it. As for the gravy mix…I’m not sure! I think you could just thicken it with a little bit of corn starch and water and it should be totally fine. Hope you enjoy :)
I didn’t even bother to thicken it with anything. It still came out great! I didn’t try the crock pot, maybe next time.
Awesome!!! I want to try it in a crock pot too! :)