Slow Cooker Mexican Chicken Corn Chowder Recipe You’ll Love!
A delicious and hearty slow cooker Mexican chicken corn chowder that is perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Total Time: 6-8 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 2 cups corn (frozen or fresh)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup chicken broth
- 1 cup diced onion
- 1 cup diced bell pepper
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup heavy cream
- Fresh cilantro for garnish
Instructions
- Place the chicken breasts at the bottom of the slow cooker.
- Add corn, black beans, diced tomatoes, chicken broth, onion, bell pepper, garlic, cumin, chili powder, salt, and pepper on top of the chicken.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, shred the chicken with two forks and stir in the heavy cream.
- Cook for an additional 30 minutes on low to heat through.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier chowder, add jalapeños or hot sauce.
- This recipe can be made ahead and stored in the refrigerator for up to 3 days.
- Leftovers can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 70mg