Description
This Slow Cooker Mexican Chicken Corn Chowder is a comforting and flavorful soup that is easy to make. Creamy and packed with chicken, corn, and a blend of spices, it’s a perfect meal for any day of the week.
Ingredients
Scale
Chicken Chowder:
- 1 1/2 pounds boneless skinless chicken breasts
- 1 can (15 ounces) corn kernels (drained) or 2 cups frozen corn
- 1 can (15 ounces) cream-style corn
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 cup diced red bell pepper
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 2 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Creamy Addition:
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 4 ounces cream cheese (cubed and softened)
Garnish:
- Chopped fresh cilantro and sliced green onions for garnish (optional)
Instructions
- Prepare the Chowder: Place chicken breasts in the slow cooker. Add corn, cream-style corn, diced tomatoes, bell pepper, onion, garlic, chicken broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.
- Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender.
- Shred Chicken: Remove chicken, shred, and return to the slow cooker.
- Add Creaminess: Stir in heavy cream, cheddar cheese, and cream cheese. Cook for an additional 15-20 minutes until creamy.
- Serve: Garnish with cilantro and green onions. Serve hot.
Notes
- Enhance flavor with diced green chilies or cayenne pepper.
- Pair with warm tortillas or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 6g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 120mg
