Dump it and forget about it slow cooker meal! A delicious Mexican crockpot corn and chicken chowder that has the same delicious flavors of Mexican Street Corn!
There is nothing I crave more when the weather gets cold than soup. I mean, a warm chocolate-chip cookie is next on that list, but soup does actually come first.
For me, the December cold is always more bearable because it’s Christmas-time and who doesn’t like a white Christmas?! But come January, well, I’d be fine if the snow just moved along.
However, since the weather (for some reason) doesn’t listen to what I’d like, I’ll be sitting here combatting it with all the soup. So plan on about 50 more soup recipes coming your way! 😉
This is the third recipe I’ve created in partnership with Swanson® stocks and broths and I hope you’ve been loving them as much as I’ve loved creating them!
I’ve used their stocks and broths in dozens of recipes on my blog, so it’s fun to specifically spotlight their broths. I love their broths and stocks because of the high quality ingredients and their rich flavor foundation. For this soup recipe, it’s important to use a flavorful stock (or broth) because the stock is such a huge flavor enhancer of this soup.
Swanson Broths are perfectly seasoned with high-quality ingredients for soups, sides and more, while Swanson Stocks have a rich flavor foundation, perfect for creating savory meats and sauces. I use Swanson Organic Free-Range Chicken Stock in this soup recipe, but their broth works really well too, so whichever you have will work!
Another thing I love about this soup is how easy it is to customize! You can switch up the seasonings or add more to your taste preferences. If you’re worried about it being too spicy, you can reduce or omit the paprika.
This soup is made on the lighter side by using half and half, but you can make it a creamier and thicker soup if you use heavy cream; whichever you prefer.
And finally, the toppings! Top this soup with your favorites — I think fresh lime and cilantro are a MUST, but avocado and sour cream are also so delicious in this soup.
Dump it and forget about it slow cooker meal! A delicious Mexican crockpot chicken and corn chowder that has the same delicious flavors of Mexican Street Corn!
- 1 pound boneless skinless chicken breasts or thighs
- 2 cloves garlic minced
- 1 cup Swanson® Organic Free-Ranch Chicken Stock or broth
- 2 cans (14.75 ounces EACH) cream style corn
- 1 can (14.75 ounces) fire-roasted corn or regular canned corn or Mexicorn (this is what is pictured in the photos -- has the added red & green pepper)
- 1 can (15.5 ounces) black beans drained and rinsed
- 1 can (4 ounces) fire-roasted diced green chiles
- 2 teaspoons chipotle chili powder regular chili powder also works
- 1/2 teaspoon paprika
- 1 and 1/4 teaspoon ground cumin
- 2 cups Colby OR Monterey Jack Cheese freshly grated; not from a bag
- 2 cups half and half or heavy cream
- Salt and pepper to taste
- Optional additions: fresh lime, fresh cilantro, diced onion, hot sauce, sour cream, avocado
Spray a large crockpot (I use a 6 quart crockpot) with nonstick spray.
Trim the fat off of the breasts or thighs. If you are using breasts cut each breast into 2 pieces.
Add the trimmed chicken, garlic, chicken stock, creamed cans of corn, drained fire-roasted corn, drained and rinsed black beans, undrained diced green chiles, chipotle chili powder, paprika, and cumin to the crockpot.
Stir well. Cover and cook on high for 3-5 hours or low for 4-6 hours or until the chicken shreds easily.
Remove the chicken and shred. While shredding the chicken add in the freshly grated (if you use cheese from a bag it gets greasy) cheese and the half and half.
Return the shredded chicken and mix. Season to taste with salt and pepper.
Serve with desired toppings: fresh lime, fresh cilantro, squirt of hot sauce, spoonful of sour cream, or fresh avocado.
More Crockpot Soup Recipes:
Special thanks to Swanson for sponsoring this post; as always, all opinions are my own.