Slow Cooker Mexican Chicken Corn Chowder Recipe
This Slow Cooker Mexican Chicken Corn Chowder is a creamy and flavorful soup that is easy to prepare in the crockpot. Packed with tender chicken, corn, and a hint of spice, it’s a comforting dish perfect for any day of the week.
- Prep Time: 15 minutes
- Cook Time: 6 hours on low or 3 hours on high
- Total Time: 6 hours 15 minutes (on low) or 3 hours 15 minutes (on high)
- Yield: 6 servings 1x
- Category: Soup, Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
For the Chowder:
- 2 boneless skinless chicken breasts
- ½ cup chicken broth
- 1 can whole corn (do not drain)
- 2 cans cream style corn
- ½ cup Salsa Verde
- 1 can diced tomatoes with green chilis (10 oz)
- 2 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoon minced garlic
To Finish:
- 2 cups heavy cream
- 2 cups Monterey jack cheese (shredded)
Instructions
- Add all the ingredients except for the heavy whipping cream and cheese to a 6 quart crock pot. Stir to combine.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Remove the chicken and shred. Return the chicken back to the crock pot. Pour in the heavy cream and the shredded Monterey jack cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 980mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 120mg
Keywords: Slow Cooker, Mexican, Chicken Corn Chowder, Soup, Easy Recipe
