Home > Soups & Stews > Crockpot Mexican Street Corn & Chicken Chowder Crockpot Mexican Street Corn & Chicken Chowder January 9, 2017 | 156 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Special thanks to Swanson for sponsoring this post; as always, all opinions are my own. 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. More delicious crockpot meals: Crockpot Chili (Rave Reviews!) Crockpot Mexican Quinoa Tacos Crockpot Short Ribs Crockpot Creamy Enchilada Soup Crock Pot Roast (Reader Favorite!) FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Crockpot Mexican Street Corn & Chicken Chowder 4.9 from 49 votes - Review this recipe 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! SAVE TO RECIPE BOX Print Recipe Crockpot Mexican Street Corn & Chicken Chowder 4.9 from 49 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe 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! Course Soup Cuisine Mexican Prep Time 10 minutes Cook Time 3 hours Total Time 3 hours 10 minutes Servings 6 people Calories 556kcal Author Chelsea Ingredients1 pound boneless skinless chicken breasts or thighs2 cloves garlic minced1 cup Swanson® Organic Free-Range Chicken Stock or broth2 cans (14.75 ounces EACH) cream style corn1 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 rinsed1 can (4 ounces) fire-roasted diced green chiles2 teaspoons chipotle chili powder regular chili powder also works1/2 teaspoon paprika1 and 1/4 teaspoon ground cumin2 cups Colby OR Monterey Jack Cheese freshly grated; not from a bag2 cups half and half or heavy creamSalt and pepper to tasteOptional additions: fresh lime, fresh cilantro, diced onion, hot sauce, sour cream, avocado InstructionsSpray 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. Nutrition FactsCalories: 556kcal DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.