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!
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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
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Spray a large crockpot (I use a 6 quart crockpot) with nonstick spray.
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Trim the fat off of the breasts or thighs. If you are using breasts cut each breast into 2 pieces.
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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.
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Stir well. Cover and cook on high for 3-5 hours or low for 4-6 hours or until the chicken shreds easily.
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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.
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Return the shredded chicken and mix. Season to taste with salt and pepper.
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Serve with desired toppings: fresh lime, fresh cilantro, squirt of hot sauce, spoonful of sour cream, or fresh avocado.
More Crockpot Soup Recipes:
Crockpot Green Chile Enchilada Soup
Crockpot Chicken, Quinoa, and Vegetable Soup
Special thanks to Swanson for sponsoring this post; as always, all opinions are my own.
I totally agree with you there is nothing like a good bowl of a flavourful and warm soup during this time of the year. Chelsea, this soup looks absolutely fantastic and your pictures are making my mouth water. Have a lovely week 😉
hey girl- this soup looks so good!
What a beautiful dish. I cut back a bit on all the dairy to lower the fat content, and it’s an awesome dish!
So is that 2 cups of Monterey plus 2 cups of colby, 4 cups total?
I’m sorry, it’s Monterey or Colby, just 2 cups 🙂 Enjoy!
Would 2% milk work or is it better to use half n half? Trying to cut back on fat.
2% will yield a thinner soup, so if you’re okay with that, then it will be fine!
I used 2% just fine, but I only put in about 3/4 c
Could I use Swiss instead of Monterey Jack? I have it on hand but am not sure if it will alter it too much. Thanks, I plan on making this today or tomorrow!
I don’t think Swiss would be awesome in this soup unfortunately.
Hi there! So I left this recipe out for my husband to cook & he cooked the half & half all day too! Do you think it will be okay?
Hi Jamie! How long did you cook everything for? How does it smell?
This was very easy to make and really tasty!
So happy this was a hit! Thanks for the comment Melinda 🙂
How will leftover soup keep?
We love the leftovers!
Really tasty! I omitted the paprika, so perhaps that’s why mine was white, instead of a pink/orange color. Still very good! Topped with crushed tortilla chips and sour cream! Definitely a keeper!
This soup look amazing! I can’t wait to try it. Do you think doubling the recipe would still fit in a large 6-qt crockpot?
Hmm I’m not sure. I think it would fit, but it would be tight!
Super yummy! Can you freeze this soup? We have a ton leftover that I hate to waste if I don’t need to!
I’m so happy you enjoyed it! I haven’t actually tried freezing it, but I don’t know how well it would do with the half and half :/
Rave reviews for Cinco de Mayo luncheon! Only note would be that it says it makes 8 servings, but no note in serving size. I assumed a cup, but it is definitely more than a cup, since it filled a 4 quart crock pot pretty full…almost to the brim. Definitely glad I didn’t double.
So happy you enjoyed it! Thank you so much for the comment 🙂
What is the serving size? 8 oz?
This was delicious! Thanks for the recipe, I’m def adding it to my rotation. I used about 3/4 c of 2% instead of the half and half, and only about 1 1/2 c cheese in the soup to leave the rest for sprinkling on top. I mixed in a little cilantro and green onions right before serving. Topped with cheese and Tapatio, yum yum! Next time I’m going to make it vegetarian (leave out the chicken, sub veggie broth, and use 1 or 2 more cans of beans) so my mom can enjoy it too!
So happy you enjoyed it! 🙂
This was by far the best corn chowder recipe I’ve tried. I used 2 fresh ears of corn, plus some guacamole salsa. Really put it over the top! Thank you Chelsea.
I’m so glad you enjoyed this Lynn 🙂
How would the cook time change if I use a precooked rotisserie chicken instead of chicken breasts?
You’d really only need to heat the other ingredients through and get the flavors to meld — 20-30 minutes on the stovetop would be great!
Hi! This looks amazing and I can’t wait to make it this week. How do you think full fat coconut milk would do/taste in place of the half and half? Thanks for the recipe 🙂
I hope you love it! 🙂 I can’t say for sure without trying it myself, but honestly I don’t think the coconut milk would taste great with the other flavors in this soup.
This soup was amazing. I only used 1 cup of half and half and it was perfection. Life needs more perfect easy no prep slow cooker recipes like these. Thanks !!
Haha I couldn’t agree with you more 🙂 So happy this was a hit! Thanks for the comment!
This was amazing! I doubled the recipe and shared with my neighbors and parents. Everyone LOVED it! I have never been able to find a good corn chowder recipe that had good flavor! Thanks so much!
Yay!! Love hearing you finally found a good corn chowder recipe 🙂 Thank you for the comment!