Mexican Cheesy Chicken Chowder Recipe

By Becky Hardin

Updated Jul 3, 2026

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This Mexican Cheesy Chicken Chowder is the ultimate cozy comfort food for those chilly days. I’ve loaded it up with tender diced chicken, zesty tomatoes, green bell pepper, hashbrown potatoes, and plenty of creamy Velveeta cheese for a rich and satisfying bowl. I love adding Fritos or tortilla chips to mine for the perfect crunch. Whether it’s a busy weeknight or a relaxing weekend, this hearty soup always hits the spot.

Creamy and Comforting Chicken Chowder

This cheesy chicken chowder is just what I crave on those bone-chilling days when I need something to warm my soul. This soup is rich, hearty, and super comforting. It always hits the spot!

For this recipe, I sauté cubed chicken with veggies, broth, and hashbrown potatoes, and then once the chicken is cooked, I add the creamy gravy, Velveeta cheese, and tomatoes. As the mixture cooks and simmers, it gets thick and develops an intense flavor. I love serving this hearty chowder with crunchy tortilla chips for the perfect contrast in texture. It comes together in just under an hour, making it totally doable on a weeknight, and since it makes a generous batch, I can always count on leftovers for an easy lunch the next day.

Tips for Beginners

• Bite-sized pieces are key. This ensures you get a mouthful of flavor with each spoonful.
• The chicken should turn white. If the chicken is white, it means it is cooked. If you aren’t sure, remove one piece and cut it open to make sure it isn’t pink inside.
• Any flavor of Rotel tomatoes will work. Choose spicy, medium, or mild heat based on your preference. If you can’t find Rotel tomatoes, use canned tomatoes and add as many or as few chopped green chilies as you like.

Recipe Card

Mexican Cheesy Chicken Chowder

Difficulty: Easy

4.67 from 18 votes

Prep: 10 minutes mins

Cook: 35 minutes mins

Total: 45 minutes mins

Servings: 10

Author: Becky Hardin

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This Mexican Cheesy Chicken Chowder Recipe is the ultimate winter comfort food soup. Loaded with spicy tomatoes, green peppers, hashbrown potatoes, garlic, onion, cheese, and more, it will be an instant hit.

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Ingredients 

1x2x3x

• ▢ 1 tbsp olive oil
• ▢ 1 yellow onion diced
• ▢ 2 cloves garlic minced
• ▢ 2 green peppers diced (about 1 cup)
• ▢ 1½ lbs. boneless skinless chicken breasts bite sized cubes
• ▢ 32 oz. low-sodium chicken broth
• ▢ salt and pepper to taste
• ▢ 32 oz. frozen diced hashbrown potatoes
• ▢ 2.64 oz. country gravy mix packet
• ▢ 2 cups heavy cream or milk…but let's be honest…the creamier the better
• ▢ 12 oz. Velveeta cut into small chunks
• ▢ 2 cans Rotel tomatoes (10 oz. cans)
• ▢ ¼ 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 the heat to medium/high. Stir in onion, garlic, and green pepper and allow to saute until translucent and fragrant, about 5 minutes. Add in cubed chicken, chicken broth, salt, pepper, and frozen potatoes. Stir to combine. Bring to a boil, then reduce to a simmer and cook for 15 minutes, covered, stirring occasionally.
  1 tbsp olive oil, 1 yellow onion, 2 cloves garlic, 2 green peppers, 1½ lbs. boneless skinless chicken breasts, 32 oz. low-sodium chicken broth, salt and pepper, 32 oz. frozen diced hashbrown potatoes
• Stir together the gravy mix and cream in a separate bowl and set aside.
  2.64 oz. country gravy mix packet, 2 cups heavy cream
• 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.
  12 oz. Velveeta, 2 cans Rotel tomatoes, ¼ cup chopped fresh cilantro
• Serve immediately. Garnish with sour cream, Fritos, or tortilla chips. Enjoy!
  sour cream, Fritos, or tortilla chips

Becky’s Tips

• Cut the ingredients into bite-sized pieces so you get a mouthful of flavor with each spoonful.
• If the chicken is white, it means it’s cooked. To double-check, cut into a piece to make sure there is no pink.
• Choose any can of Rotel tomatoes you want: spicy, medium, or mild.
• Store leftovers for up to 3 days. 

Serving: 1bowlCalories: 396kcalCarbohydrates: 18gProtein: 25gFat: 25gSaturated Fat: 14gCholesterol: 123mgSodium: 680mgPotassium: 791mgFiber: 1gSugar: 6gVitamin A: 1265IUVitamin C: 31.8mgCalcium: 268mgIron: 1.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Store

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat over the stove until the cheese is melted and the chowder is warmed through.

Serving Suggestions

I love serving this creamy, cheesy chowder with either crunchy homemade tortilla chips or garlic Parmesan tortilla chips. However, you could easily pick up a package of Fritos or tortilla chips at the grocery store and use them instead. I like a nice light green goddess salad on the side, to round things out. I find this chowder ideal on a cold fall or winter day when I’m craving a hearty, cozy meal. It takes me just under an hour to prepare, so it is a good weeknight option when I have the time. Otherwise, I’ll make it on the weekend with leftovers for lunch during the week.

More Chowder Recipes To Try

• This Bacon Corn Chowder is loaded with potatoes, corn, bacon, and lots more delicious ingredients.
• My New England Clam Chowder is thick, creamy, and filled with bacon, clams, and veggies.
• This Shrimp Corn Chowder features plump and juicy shrimp in a rich and creamy broth.

more mexican-inspired recipes

Nacho Pie

Salmon Tacos

Flamin’ Hot Grilled Cheese Burrito

Bean and Cheese Burritos