Description
This Slow Cooker Mexican Chicken Corn Chowder is a creamy and flavorful soup with tender chicken, sweet corn, and a hint of spice. Perfect for a comforting meal on a chilly day!
Ingredients
Scale
Chicken Chowder:
- 1 pound boneless, skinless chicken breasts
- 1 (15 oz) can corn (drained)
- 1 (15 oz) can cream-style corn
- 1 (10 oz) can diced tomatoes with green chiles (like Rotel)
- 1 (4 oz) can diced green chiles
- 1 cup diced onion
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups chicken broth
- 1 cup heavy cream
- 4 oz cream cheese (softened and cubed)
- 1 tablespoon cornstarch (optional, for thickening)
Garnish:
- Chopped cilantro
- Shredded cheese
- Crushed tortilla chips
Instructions
- Prepare Chowder: Add chicken, corn, cream-style corn, tomatoes with green chiles, green chiles, onion, cumin, chili powder, paprika, salt, pepper, and chicken broth to slow cooker. Cook on low for 6–7 hours or high for 3–4 hours.
- Shred Chicken: Remove chicken, shred, and return to slow cooker. Add cream and cream cheese. Cook on high for 15–20 minutes.
- Thicken (optional): Whisk cornstarch with water and add to chowder. Cook for an additional 15 minutes.
- Serve: Ladle into bowls, top with cilantro, cheese, and tortilla chips. Serve hot.
Notes
- For added spice, include jalapeño or extra chili powder.
- Leftover rotisserie chicken can be used in the last hour of cooking.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 5g
- Sodium: 570mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 95mg
