Description
This Slow Cooker Mexican Chicken Corn Chowder is a creamy and flavorful soup packed with tender chicken, corn, black beans, and a blend of Mexican spices. It’s easy to make and perfect for a comforting meal.
Ingredients
Scale
Chicken Chowder:
- 1 lb boneless skinless chicken breasts
- 1 (15 oz) can corn (drained)
- 1 (15 oz) can black beans (drained and rinsed)
- 1 cup salsa (mild or medium)
- 1 (4 oz) can diced green chiles
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chicken broth
- 1 cup heavy cream or half-and-half
Cheesy Addition:
- 4 oz cream cheese (cut into cubes)
- 1 cup shredded cheddar cheese
Instructions
- Prep: Place chicken in slow cooker, add corn, black beans, salsa, green chiles, spices, and broth. Stir gently.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is cooked.
- Shred: Remove chicken, shred, return to pot. Add cream cheese, cream, cheddar. Cook until cheeses melt and chowder is creamy.
- Serve: Garnish with cilantro, tortilla strips, jalapeños, or sour cream.
Notes
- You can use frozen or fire-roasted corn for added flavor.
- To thicken, mash some beans and corn before adding dairy.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 5g
- Sodium: 640mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 95mg
