Description
This Slow Cooker Mexican Chicken Corn Chowder is a hearty, creamy, and flavorful soup perfect for cozy meals. Combining tender chicken breasts, a mix of corn varieties, salsa verde, and warm spices, it delivers a comforting Mexican-inspired twist. Slow cooking melds the ingredients beautifully, resulting in a rich chowder that’s easy to prepare and sure to please six servings.
Ingredients
Scale
Protein
- 1 pound boneless, skinless chicken breasts
Liquids
- 4 cups chicken broth
- 1 cup heavy cream
Vegetables & Corn
- 2 cups frozen corn kernels
- 1 can (14.75 ounces) cream-style corn
- 1 can (10 ounces) diced tomatoes with green chilies
Flavorings & Spices
- 1 cup salsa verde
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 2 cloves garlic, minced
Dairy
- 2 cups shredded Monterey Jack cheese
Instructions
- Prepare Ingredients: Gather all ingredients including chicken breasts, chicken broth, frozen corn, cream-style corn, diced tomatoes with green chilies, salsa verde, ground cumin, salt, minced garlic, heavy cream, and shredded Monterey Jack cheese.
- Combine in Slow Cooker: Place the boneless, skinless chicken breasts at the bottom of the slow cooker. Add the chicken broth, frozen corn kernels, cream-style corn, diced tomatoes with green chilies, salsa verde, ground cumin, salt, and minced garlic on top.
- Cook the Chowder: Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is fully cooked and tender. This slow cooking process allows the flavors to deeply infuse.
- Shred Chicken: Once the chicken is cooked through, remove the breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir well to combine.
- Add Cream and Cheese: Pour in the heavy cream and add the shredded Monterey Jack cheese. Stir until the cheese has melted completely and the chowder is creamy and well blended.
- Final Seasoning and Serving: Taste and adjust seasoning if needed, adding more salt or spices to preference. Serve the chowder hot, garnished if desired with fresh cilantro, tortilla strips, or avocado slices.
Notes
- You can substitute chicken thighs for a juicier texture.
- For a spicier twist, add chopped jalapeños or chili powder.
- If you prefer a thicker chowder, let it cook uncovered for the last 30 minutes to reduce liquid.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stove.
