Southwest Chicken Corn Chowder
This Southwest Chicken Corn Chowder is everything you want in a meal prep lunch—cozy, hearty, high-protein, and packed with bold flavor. Loaded with tender chicken, sausage, sweet corn, colorful veggies, and a creamy broth brightened with cumin, chili powder, and smoked paprika, it brings that perfect blend of comfort and Southwest spice.
It’s simple to make, budget-friendly, and reheats beautifully all week long. Greek yogurt adds creaminess without the heaviness, while beans boost the fiber and keep you full through busy afternoons. Top it with fresh cilantro, a squeeze of lime, or a little cheese, and you’ve got a nourishing bowl that feels like a treat every time you open your lunch container.
Makes: 6–8 servings
Keeps: 4–5 days in the fridge or 3 months frozen
Ingredients
1 lb chicken breast or thighs (or rotisserie chicken)
1 ring of smoked sausage, diced
1 tbsp olive oil or butter
1 yellow onion, diced
2 cloves garlic, minced
2 carrots, diced
1 red bell pepper, diced
1 (15 oz) can corn (or 1½ cups frozen corn)
1 (15 oz) can creamed corn
1 (15 oz) can diced tomatoes with green chiles (Rotel)
2 (15 oz) can white beans or black beans, drained
3 cups chicken bone broth
½ cup milk (or unsweetened almond milk)
½ cup plain Greek yogurt or sour cream (for creaminess)
1 tsp cumin
1 tsp chili powder
½ tsp smoked paprika
Salt and pepper to taste
Optional toppings: chopped cilantro, lime wedges, shredded cheese
Directions
Cook chicken: In a large pot, heat olive oil and brown chicken 4–5 minutes per side. Remove and set aside.
Sauté veggies: Add onion, carrot, and bell pepper; cook 5 minutes until softened. Add garlic and spices; stir 1 minute.
Simmer: Add corn, tomatoes, beans, and broth. Return chicken to the pot. Simmer 20 minutes, until chicken is cooked through.
Shred or dice chicken: Remove, shred, and return to pot. Add diced sausage.
Make it creamy: Stir in milk and Greek yogurt off heat. Adjust seasoning to taste.
Garnish with cilantro, lime, or a sprinkle of cheese if desired.
