This post may contain affiliate links. Read my disclosure policy.
Turn taco night into a cozy, comforting meal with a bowl of Mexican Chicken Corn Chowder. This rich and hearty soup combines the flavors of chicken tacos with the creamy goodness of corn chowder. It’s thick, satisfying, and naturally gluten free, making it perfect for any night of the week. Load it up with your favorite taco toppings and enjoy a warm, flavorful twist on a classic!

Delicious Details
- Cuisine Inspiration: Mexican, American
- Primary Cooking Method: Stovetop
- Dietary Info: Gluten-free, Dairy-free option
- Skill Level: Easy
Mexican Chicken Corn Chowder is a Comfort Food Mashup
It’s funny how “comfort food” can mean different things to different people. Some go with sweets like brownies or cake, while others go savory like beef stew or macaroni and cheese. My sweet tooth often says ice cream is comfort food, but my savory side wants a steamy bowl of something cozy.
One of my go-to recipes is the Chicken Corn Chowder I’ve been making for decades. But sometimes an old favorite needs a new twist. And this riff takes a little inspiration from chicken tacos, or, more specifically, chicken taco soup. While that version is a little creamy but still brothy, the corn puree and canned tomatoes makes this one thick and chunky and oh-so-satisfying. Plus it’s got the perfect kick of Southwester spice, without being too spicy, so it’ll be a kid-favorite too. Here’s why you’ll love it…
- Hearty and wholesome. While this corn chowder ticks all the boxes when you crave something thick and rich, because the base is a corn puree instead of cream or flour and butter, it’s comfort food you can feel good about.
- Naturally gluten and dairy free. Yes, that also means that it’s made completely without gluten or dairy, so it’s a perfect allergy-friendly option. You just have to choose your toppings appropriately.
- As fun as tacos. Speaking of toppings, that may be the best part – you can customize your bowl of soup with whatever you like. Add the richness of avocado, the creaminess of sour cream, the crunch of tortilla chips, the freshness of cilantro, or all of the above.
Recipe Ingredients
Here’s an overview of what you’ll need to make this Mexican corn chowder recipe, as well as substitutions and ideas for topping your bowl of soup. Scroll down to the recipe card for the full amounts and step-by-step instructions.
- Olive oil.
- Onion. I like to use a sweet yellow onion, but white or Spanish onions are great options too.
- Corn kernels. Make this soup year-round with frozen corn, but feel free to use fresh kernels when it’s in season.
- Taco seasoning. I like to keep a batch of my homemade taco seasoning on hand. But you can also use a packet of taco seasoning. Just be sure to buy a brand that is gluten free, if needed. Sometimes they can be hard to find, which is why I prefer to make my own.
- Chicken broth or stock.
- Chopped cooked chicken. Leftover chicken or a grocery store rotisserie chicken are great options.
- Fire-roasted tomatoes. The kind from a can, just make sure to drain it well.
- Your favorite taco toppings. I like to use sliced avocado, crushed tortilla chips, and Greek yogurt or sour cream, if desired. But you can also add shredded cheese, missed cilantro, diced onion, or even some jalapeno for an extra kick of spice.
Proper Storage
- Fridge – you can refrigerate any leftovers in an airtight container for up to 3 to 4 days.
- Freezer – because this chowder does not contain dairy, it freezes well. Let it cool, the place it in a sealed container and freezer for up to two months. Thaw overnight in the refrigerator before reheating.
- Reheat – gently warm the soup in a pot on the stove until it comes to a gentle simmer. You can also microwave it, but this is better to do with individual servings in bowls.
Make it a Meal
This Mexican corn chowder is sure to fill you up on its own, but maybe you want to serve it as a side or with some side dishes to stretch it out a bit. Here are some serving suggestions to get you started.
- Add tortillas. Whether you want to scoop it up, dunk something in, or top it., you can make a batch of Gluten Free Flour Tortillas or use some corn tortillas to make Air Fryer Tortilla Chips.
- Serve a salad. Some simple greens with Avocado Ranch Dressing or a scoop of Taco Slaw will add freshness, but you can also go with a hearty Mexican Quinoa Salad.
- Have with tacos. Maybe you want a warm side on taco night, so whip up a batch of Tilapia Fish Tacos or Ground Turkey Tacos. You can even change things up with Walking Taco Casserole.
More Easy Soup Recipes
Mexican Chicken Corn Chowder
Ingredients
- 1 Tablespoon olive oil
- 1 medium onion, chopped
- 6 cups frozen or fresh corn kernels, divided
- 2 Tablespoons Taco Seasoning or one packet Taco Seasoning (gluten free, if needed)
- 4 cups chicken broth or stock, divided
- 2 cups chopped cooked chicken
- 14.5 ounce can fire-roasted tomatoes, well-drained
- Your favorite taco toppings, such as sliced avocado, crushed tortilla chips, minced cilantro, and Greek yogurt or sour cream, if desired
Instructions
- Heat 1 Tablespoon olive oil in a large, heavy saucepan over medium heat.
- Add 1 medium onion, chopped, and saute for about 5 minutes, until translucent.
- Add 6 cups frozen or fresh corn kernels, and 2 Tablespoons Taco Seasoning, and saute for 4-5 minutes to start to soften the corn.
- Add 4 cups chicken broth or stock, and cook about 15-20 minutes to soften the corn.
- Transfer the entire mixture to a blender or use an immersion blender and puree until smooth.
- Return the puree to the saucepan over medium-low heat, and add the remaining 4 cups chicken broth or stock, 6 cups frozen or fresh corn kernels, 2 cups chopped cooked chicken, and drained 14.5 ounce can fire-roasted tomatoes,
- Bring to a simmer and cook for another 10 minutes, or until heated through.
- Serve with Your favorite taco toppings, such as avocado, tortilla chips, and sour cream or Greek yogurt, if desired.
Wow. this looks great and kid friendly. Good recipe to mix in some bone broth. Thanks. Just pinned it.
Hi Anna!
Adding bone broth to the chowder would be a great addition. I hope you enjoy the recipe!
You are making me so hungry! Pinned. Lou Lou Girls
Haha, enjoy!
Mmm taco soup. I’d definitely call that comfort food! I haven’t had taco soup in a long time.
Total comfort food!!
Adding this to the must-try soon list! It is my kind of dinner!
Thanks Lori! It’s so easy for comfort food on a busy day!
This looks so tasty! Great attention to detail – I love the fresh avocado and lime for serving!
Thanks Faith! Yes, I love adding a zing of lime to anything with a Southwestern flavor.
One of our all time favorite soups!
It is so good, especially in the cool weather!
This is total comfort food for me. One of my favorite things about fall and winter is that it’s soup season!
I agree! Wish my husband did!
I love this soup!!! So hearty and comforting for fall.
I do love a steamy bowl of soup on cold days!!! This looks delicious!!! You can’t go wrong with taco added to anything!
I have been wanting to try the McCormick gluten free pouches! And this soup sounds too die for! I am always done for soup and tacos!
They are great! I’ve now used three of the varieties and will probably use the chili this weekend.
I love YOUR idea of of comfort food 🙂 This chowder seriously looks so decadent, but I like that it won’t weigh me down. And really – I think all men believe soup isn’t a meal. They are WRONG 😛
That looks like it would be in the running for MY favorite comfort food, too!
I first had to agree with your husband that soup is not a meal, but after seeing your recipe, I am convinced…it is a meal, a comforting one. 🙂
This is a totally satisfying meal!
this sounds delicious Brianne – we love taco pretty much anything
Can’t go wrong with tacos. Thanks Heather.
What a great recipe. Pinning now!
Thanks Amy! Enjoy!