Description
This Slow Cooker Mexican Chicken Corn Chowder is a hearty and flavorful soup that is easy to prepare with the convenience of a slow cooker. Packed with tender chicken, corn, black beans, and a medley of Mexican-inspired seasonings, this creamy chowder is a comforting meal perfect for any day of the week.
Ingredients
Scale
Chicken Chowder:
- 1 pound boneless skinless chicken breasts
- 1 can (15 oz) corn (drained)
- 1 can (15 oz) black beans (drained and rinsed)
- 1 can (10 oz) diced tomatoes with green chilies (undrained)
- 1½ cups chicken broth
- 1 cup salsa (mild or medium)
- 1 small onion (diced)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Additional Ingredients:
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional for thickening)
- Chopped fresh cilantro and lime wedges for garnish
Instructions
- Prepare the Chowder: Combine chicken, corn, black beans, tomatoes, chicken broth, salsa, onion, and seasonings in the slow cooker. Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is tender.
- Shred the Chicken: Remove chicken, shred, and return to the slow cooker. Stir in cream and cheddar cheese. For a thicker consistency, add cornstarch slurry and cook on high for an additional 15–20 minutes.
- Serve: Garnish with cilantro and lime wedges before serving hot.
Notes
- For added heat, use hot salsa or jalapeños.
- Pair with tortilla chips or cornbread.
- Store leftovers in the fridge for up to 4 days.
Nutrition
- Serving Size: 1½ cups
- Calories: 420
- Sugar: 6g
- Sodium: 790mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 95mg
