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Slow Cooker Mexican Chicken Corn Chowder Recipe

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3.9 from 22 reviews

  • Author: Diane
  • Total Time: 8 hours 10 minutes
  • Yield: 6 servings

Description

This Slow Cooker Mexican Chicken Corn Chowder is a creamy, flavorful soup perfect for a comforting meal. Packed with shredded chicken, various forms of corn, and a blend of spices, it offers a rich and hearty dish with a hint of Mexican flair. Made effortlessly in a crock pot, this chowder combines slow-cooked ingredients with melted Monterey Jack cheese and cream for a satisfying texture and taste.

Ingredients

Chicken and Broth

  • 2 boneless skinless chicken breasts
  • 1/2 cup chicken broth

Corn and Vegetables

  • 1 can whole corn (do not drain)
  • 2 cans cream style corn
  • 1 can diced tomatoes with green chilis (10 oz)
  • 1/2 cup Salsa Verde

Seasonings

  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoons minced garlic

Dairy

  • 2 cups heavy cream
  • 2 cups Monterey Jack cheese, shredded

Instructions

  1. Combine ingredients: Add the chicken breasts, chicken broth, whole corn (with liquid), cream-style corn, diced tomatoes with green chilis, salsa verde, cumin, salt, pepper, and minced garlic into a 6-quart slow cooker. Stir everything thoroughly to combine the flavors.
  2. Cook slow: Cover the slow cooker and cook the mixture on low heat for 6 to 8 hours or on high heat for 3 to 4 hours, allowing the chicken to become tender and the flavors to meld.
  3. Shred chicken: Once cooked, remove the chicken breasts from the crock pot and shred them finely using two forks.
  4. Return chicken and add dairy: Place the shredded chicken back into the slow cooker. Pour in the heavy cream and add the shredded Monterey Jack cheese.
  5. Melt cheese and heat through: Stir the chowder to combine all ingredients well. Cover and cook on high for an additional 15 to 20 minutes until the cheese is fully melted and the chowder is heated through.
  6. Serve: Ladle the chowder into bowls and serve hot. Add your favorite toppings such as fresh cilantro, jalapeños, or tortilla chips if desired, and enjoy your hearty Mexican chicken corn chowder.

Notes

  • Do not drain the canned whole corn to retain maximum flavor and texture.
  • Cooking times may vary slightly depending on your slow cooker model.
  • For a thicker chowder, you can mash some of the corn or chicken mixture before adding the cream and cheese.
  • If you prefer a spicier chowder, increase the amount of salsa verde or add chopped jalapeños.
  • This chowder can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
  • Prep Time: 10 minutes
  • Cook Time: 8 hours
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: Mexican

Find it online: https://eatwithdiane.com/slow-cooker-mexican-chicken-corn-chowder-recipe/