Description
This Slow Cooker Mexican Chicken Corn Chowder is a hearty and flavorful soup that’s perfect for a cozy night in. Packed with tender chicken, sweet corn, black beans, and a blend of Mexican spices, this chowder is creamy, comforting, and easy to make in the slow cooker.
Ingredients
Chicken Chowder:
- 1 pound boneless, skinless chicken breasts
- 1 (15 oz) can corn, drained
- 1 (15 oz) can black beans, drained and rinsed
- 1 (10 oz) can diced tomatoes with green chilies
- 1 cup diced red bell pepper
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chicken broth
Creamy Base:
- 1 cup half-and-half or heavy cream
- 1 cup shredded cheddar cheese
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons chopped cilantro (optional)
Instructions
- Prepare Ingredients: Place the chicken breasts in the slow cooker and add corn, black beans, diced tomatoes, bell pepper, onion, garlic, and spices.
- Cook: Pour in chicken broth, cover, and cook on low for 6–7 hours or high for 3–4 hours until chicken is tender.
- Finish Chowder: Shred chicken, return to slow cooker, stir in half-and-half, cheddar cheese, and cornstarch if desired. Cook on high for 20–30 minutes until thickened.
- Serve: Garnish with cilantro and enjoy with your favorite toppings.
Notes
- Serve with tortilla chips, avocado slices, or a squeeze of lime.
- Leftovers can be refrigerated for up to 3 days or frozen for future meals.
