Cheesy Chicken Taco Chowder

Ingredients

• 57 g (1/4 cup)butter
• 150 g (1 cup), choppedonions
• 150 g (1 cup), choppedred bell pepper
• 1 medium, seeded and finely choppedjalapeño chilli
• 2 cloves, finely choppedgarlic
• 40 g (1/3 cup)plain flour
• 1 packet (28 g; 1 oz)Old El Paso Original Taco Seasoning Mix
• 950 ml (4 cups)reduced-sodium chicken stock
• 2 medium, cut into 1.3 cm (1/2-inch) cubesYukon Gold potatoes
• 1 can (113 g; 4 oz)Old El Paso chopped green chillies
• 475 ml (2 cups)half-and-half
• 280 g (2 cups), shreddedcooked chicken
• 198 g (7 oz)Old El Paso shredded Mexican-style four-cheese blend
• 45 g (3/4 cup), crushedtortilla chips
• 50 g (1/2 cup), choppedspring onions
• 90 g (1/2 cup), choppedtomatoes

Instructions

1. 1

   Soften the vegetables

   Heat a 4.7-litre (5-quart) Dutch oven over a medium heat. Add the butter, onions, red pepper, jalapeño and garlic; cook, stirring, for about 6 minutes, until softened. Sprinkle in the flour and taco seasoning, then cook and stir for 1 minute.

2. 2

   Simmer the chowder

   Stir in the chicken stock, potatoes and green chillies, and bring the mixture to a simmer. Turn the heat to low and cook uncovered for 15–20 minutes, until the potatoes are just tender. Add the half-and-half and chicken, cooking for 2–3 minutes until hot. Gradually stir in 1 1/2 cups of the cheese; do not let the chowder boil once the cheese has been added.

3. 3

   Add toppings

   Ladle the chowder into bowls. Serve with the remaining 1/2 cup cheese, crushed tortilla chips, spring onions and tomatoes.

What is chicken taco chowder?

Chowder is a thick, filling soup, often made with potatoes and a creamy base. This version borrows the chilli, garlic and seasoned savouriness associated with tacos, while chicken makes it substantial enough for a main meal.

The combination works because the potatoes and flour give the broth body, while the cheese enriches it. Fresh toppings and tortilla chips bring contrast to the creamy soup.

Nutrition and macros by portion

The nutrition label shows one serving as written: 570 calories, 38g protein, 43g carbs, 29g fat.

Potatoes, flour and tortilla chips contribute most of the carbohydrates, while butter, half-and-half and cheese provide much of the fat. Chicken and cheese supply most of the protein. Pair a bowl with a green salad or extra vegetables for a more balanced plate.

Build flavour in the base

Vegetables first: cooking the onion, red pepper, jalapeño and garlic in butter softens them and lays down the flavour base. Keep stirring so the garlic does not catch.

Flour and seasoning: adding these before the stock helps distribute the taco seasoning and gives the flour a brief chance to cook. Stir for the full minute to avoid a raw flour taste.

Get the potatoes just tender

Even cubes: cut the potatoes into roughly 1.3 cm pieces so they cook at a similar pace. Begin checking them at 15 minutes; they should be tender when pierced but still hold their shape.

Gentle simmer: keep the uncovered pot at a low simmer rather than a hard boil. This cooks the potatoes through without making them break apart too quickly.

Add the dairy and cheese carefully

Warm through: stir in the half-and-half and cooked chicken after the potatoes are tender, then heat for 2–3 minutes. The chicken only needs to become hot.

Melt slowly: add the cheese gradually and keep the chowder below boiling. Boiling after the cheese goes in can make the texture less smooth.

Finish with contrasting toppings

Crunch: add the crushed tortilla chips at the table so they keep some texture instead of softening in the pot.

Freshness: spring onions and chopped tomatoes add a crisp, bright finish to the rich soup. Offer the reserved cheese alongside them for anyone who wants a cheesier bowl.

Plan the timing

The recipe takes 50 minutes in total, with most of the active work at the beginning as the vegetables soften and the ingredients are stirred together. The potato simmer is the longest stretch, so use that time to prepare the toppings.

Have the chicken cooked and shredded before you start, as the method adds it near the end just to heat through.

What to serve alongside

The chowder is filling on its own, particularly with the tortilla chips on top. For a lighter-feeling meal, serve it with a crisp green salad or extra chopped vegetables.

A simple side lets the taco-seasoned soup stay centre stage without adding another rich element.

Recipe notes & tips

• Cut the potatoes into evenly sized cubes so they become tender at about the same time.
• Stir continuously while cooking the flour and taco seasoning into the softened vegetables.
• Keep the soup at a gentle simmer while the potatoes cook.
• Add the cheese gradually and avoid boiling the chowder afterwards.
• Put the tortilla chips on just before serving to preserve their crunch.

Variations

• Adjust the heat: use less jalapeño for a milder chowder, or leave some seeds in for more kick.
• Add sweetcorn: stir in drained sweetcorn with the green chillies for extra sweetness and texture.
• Change the cheese: use another good-melting grated cheese blend in place of the Mexican-style blend.
• Make it more colourful: add extra chopped red pepper or tomatoes as a topping.
• Use leftover chicken: shred cooked roast chicken and add it as directed.

Common mistakes to avoid

• Boiling after adding cheese: the texture may turn grainy, so keep the heat low and stir gently.
• Uneven potato cubes: larger pieces take longer to cook, so cut them to a similar size.
• Skipping the flour cook: uncooked flour can taste raw, so stir it with the seasoning for the full minute.
• Overcooking the potatoes: they can crumble into the soup, so check for tenderness from 15 minutes.
• Adding chips too early: they lose their crunch in the chowder, so keep them for serving.

How to store

Refrigerate leftover chowder in a covered container for up to 3 days, storing the toppings separately. Reheat gently in a saucepan, stirring and avoiding a boil; add a splash of stock or milk if it has thickened.

Frequently asked questions