Slow Cooker Mexican Chicken Corn Chowder
A rich and hearty take on classic chowder, this slow cooker recipe blends tender chicken with creamy corn, zesty tomatoes, and warm spices for a comforting and flavorful soup perfect for any day of the week.
Ingredients
- 1 can whole corn undrained
- 2 teaspoons minced garlic
- 1 teaspoon black pepper
- 1 can diced tomatoes with green chilis 10 oz
- 2 boneless skinless chicken breasts
- 1/2 cup Salsa Verde
- 2 cups heavy cream
- 2 teaspoons ground cumin
- 2 cups shredded Monterey Jack cheese
- 1/2 cup chicken broth
- 1 teaspoon salt
- 2 cans cream-style corn
Instructions
- Place the chicken breasts, whole corn, cream-style corn, chicken broth, Salsa Verde, diced tomatoes with green chilis, minced garlic, cumin, salt, and pepper into a 6-quart slow cooker. Stir all contents thoroughly to ensure even distribution.
- Set the slow cooker to low and cook for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is fully cooked and tender.
- Carefully remove the chicken from the pot, shred it using two forks, and return it to the chowder.
- Add the heavy cream and shredded Monterey Jack cheese, then stir gently to incorporate.
- Cover the slow cooker and cook on high for an additional 15 to 20 minutes, or until the cheese is fully melted and the soup is heated through.
- Ladle into bowls, garnish as desired, and serve warm.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 5 days.