Spicy Tex-Mex Chicken Chowder – This Spicy Tex-Mex Chicken Chowder is a comforting, flavor-packed soup that’ll warm you from the inside out. With tender chicken, hearty potatoes, melty cheese, and a zesty kick from salsa and green chilies, it’s the ultimate crowd-pleaser. It’s rich, creamy, and full of Tex-Mex flair, perfect for those chilly evenings when you want something satisfying but with a little spice. Serve it up with some Fritos on top for a bit of crunch, and you’ve got a meal that everyone will love.
I remember the first time I made this chowder. It was one of those days when the weather was just begging for a cozy meal, but I also wanted something a bit different—something with a kick! My husband wasn’t sure about the Tex-Mex twist at first, but after one spoonful, he was hooked. The cheesy, creamy broth paired with the heat from the chilies and salsa had him going back for seconds. Even our kid, who tends to be picky with anything spicy, ended up finishing their whole bowl (thanks to the Fritos!). Now, whenever we want a hearty but fun dinner, this chowder is our go-to.
What makes this Spicy Tex-Mex Chicken Chowder truly special?
This chowder is a one-pot wonder that brings together the best of Tex-Mex flavors in a creamy, comforting soup. You get the heartiness from the chicken and potatoes, the creaminess from the melted cheese and milk, and then that perfect punch of spice from the salsa and green chilies. It’s rich but not overwhelming, and the Fritos on top add this great crunchy contrast that makes every bite exciting. Plus, it’s super easy to make—just toss everything into a pot, let it simmer, and you’re good to go!
What You Need To Make This Spicy Tex-Mex Chicken Chowder Recipe?
Onion & Celery: These are your soup starters—onions and celery gives that underlying sweetness and flavor that’s essential for a good chowder. You don’t need to get too fancy with them, just chop them up small and let them work their magic as they cook down.
Chicken: We’re using boneless, skinless chicken breasts here because they’re easy and cook quickly. Just cube them up, toss them in, and let them soak up all that Tex-Mex goodness. If you’ve got leftover rotisserie chicken sitting in the fridge, that works great, too. No need to overthink it!
Frozen Hash-Brown Potatoes: This is one of those shortcuts that makes life easier. Frozen hash-browns mean you don’t have to peel or chop anything—just dump them in. They’ll cook up nice and soft, adding a bit of heft to the chowder without any extra work.
Country Gravy Mix: This one’s a bit of a surprise, right? But trust me, it’s the trick that makes this chowder super creamy without needing any heavy cream. The gravy mix blends with the milk and thickens everything up, giving it that perfect chowder texture you want to dive into.
Cheese Spread (Velveeta): Okay, Velveeta is the real MVP here. It melts down so smoothly, making the chowder rich, cheesy, and downright irresistible. Cut it into chunks so it melts faster, and you’ll have that dreamy, creamy base in no time. If Velveeta’s not your thing, you can sub in cheddar, but Velveeta really gives it that classic, smooth finish.
Salsa & Green Chilies: This is where the Tex-Mex flavors come in. The salsa adds a bit of heat, tang, and that chunky tomato goodness, while the green chilies give it an extra kick. Feel free to adjust the spice level by choosing mild or hot salsa—make it work for you. And if you like it spicy, go ahead and add in a few more chilies!
Fritos: These crunchy little corn chips are like the cherry on top—except savory and way better. They add this awesome salty crunch that takes the creamy chowder to the next level. Seriously, don’t skip the Fritos. They’re the kind of topping that makes everyone come back for seconds.
Steps To Make Spicy Tex-Mex Chicken Chowder:
Sauté the Veggies:
Start by heating up a bit of oil in a big pot or Dutch oven over medium heat. Once it’s nice and warm, toss in the chopped onion, celery, and garlic. Let them cook for about 5 minutes—just enough time for them to soften up and smell amazing. You’ll know it’s ready when your kitchen starts to smell like heaven.
Add the Chicken and Potatoes:
Now, add the cubed chicken, chicken broth, and those frozen hash-brown potatoes right into the pot. Give everything a good stir to mix it up, then bring it to a boil. Once it’s bubbling, turn the heat down to low and let it simmer for about 15 to 18 minutes, or until the chicken is fully cooked and the potatoes are soft. Easy, right?
Make it Creamy:
While the soup’s simmering away, grab a bowl and whisk together the gravy mix and milk. Once it’s nice and smooth, pour that into the pot along with the chunks of Velveeta, the salsa, and green chilies. Stir it all together until the cheese melts into the soup and you’ve got this rich, creamy goodness going on. Season with a bit of salt and pepper, tasting as you go to get it just right.
Serve with Fritos:
Now for the best part—ladle the chowder into bowls and top each one with a generous handful of crunchy Fritos. It adds the perfect salty crunch to balance out the creamy, spicy soup. Then dig in and enjoy! Trust me, everyone’s going to love it.
Tip:
Here’s a little secret to take this chowder to the next level: let the flavors hang out together for a bit before serving. I know it’s tempting to dive right in, but if you let the soup simmer on low for an extra 10-15 minutes after adding the cheese and salsa, everything blends together even better. The potatoes get softer, the chicken absorbs more of that Tex-Mex flavor, and the cheese fully melts into this creamy, rich broth. Also, don’t be afraid to adjust the spice level. If you love heat, add an extra dash of hot sauce or some chopped jalapeños. And here’s another trick—if you want leftovers to taste just as good, store the soup separately from the Fritos. This way, when you reheat, the Fritos stay crunchy, and your chowder doesn’t get soggy. Trust me, it’s worth the wait and these little tweaks!
Frequently Asked Questions:
Can I use fresh potatoes instead of frozen hash browns?
Absolutely! If you prefer fresh potatoes, peel and dice them into small cubes. You’ll just need to simmer the soup a bit longer to make sure the potatoes are fully cooked and tender.
Is there a substitute for Velveeta?
Yes, you can use shredded cheddar or even pepper jack for a little more kick. It won’t be quite as smooth as Velveeta, but it’ll still be delicious and cheesy!
How spicy is this chowder?
It has a nice kick, but it’s not overwhelming. If you’re sensitive to spice, you can use mild salsa and skip the green chilies. If you love heat, feel free to amp it up with some extra salsa or a dash of hot sauce!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Spicy Tex-Mex Chicken Chowder
Ingredients
- 1 large onion chopped
- 2 stalks celery chopped
- 3 cloves garlic minced
- 1 tbsp vegetable oil
- 1 1/2 pounds boneless skinless chicken breasts, cut into cubes
- 2 14-ounce cans chicken broth
- 1 32-ounce bag frozen diced hash-brown potatoes
- 1 2.64-ounce packet country gravy mix
- 2 cups whole milk
- 1 8-ounce block processed cheese (like Velveeta), cut into chunks
- 1 16-ounce jar chunky salsa
- 1 4-ounce can diced green chilies, drained
- Salt and pepper to taste
- 1 9.25-ounce bag Fritos
Instructions
- Heat up some oil in a big stockpot or Dutch oven over medium heat. Once it’s hot, toss in the chopped onion, celery, and garlic. Let them cook for about 5 minutes, just enough to soften up and start smelling great. Next, add in the chicken, chicken broth, and potatoes. Bring it all to a boil, then lower the heat and let it simmer gently for 15 to 18 minutes, until the chicken is cooked through and the potatoes are tender.
- While that’s simmering, grab a medium bowl and whisk together the milk and gravy mix. Pour this into the soup along with the chunks of cheese, salsa, and green chilies. Stir it all together until the cheese melts completely and the soup turns creamy and smooth. Add salt and pepper to taste, adjusting it just the way you like. Ladle the soup into bowls, and don’t forget to top each one with a handful of crunchy Fritos before serving. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
