Chicken Corn Chowder

4.73 from 111 votes

This Chicken Corn Chowder is loaded with bold flavors—corn, black beans, tender chicken, and green chiles—and cooks effortlessly in a Crock-Pot!

Prep Time20

Cook Time3

Total Time3 20

Course: Dinner, Soup

Cuisine: Mexican

Keyword: Chicken Corn Chowder

Servings: servings

Author: Chelsea Lords

Cost: $16.21

Equipment

6-quart Crock-Pot 6-quart

Ingredients

Cooking spray

Add First

1 pound boneless, skinless chicken thighs or breasts, see note 1
2 teaspoons minced garlic
2 (14.75-ounce) cans cream style sweet corn
1-1/2 cups frozen corn I like fire-roasted
1 (15.25-ounce) can black beans drained and rinsed
1 (4-ounce) can green chiles undrained
2 teaspoons chili powder
1/2 teaspoon paprika
1-1/4 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon pepper
1 cup chicken stock or broth

Add Later

2 cups shredded sharp Cheddar cheese
2 cups half-and-half or heavy cream, see note 2
Toppings as desired see note 3

US - Metric

Instructions

Spray a 6-quart Crock-Pot with cooking spray. Leave fat on thighs; it will render easily after cooking. If you are using breasts, cut each breast into 2–3 pieces.
To the Crock-Pot, add everything listed under “Add First.”
Stir well. Cover and cook until the chicken shreds easily, on high for 3–5 hours or low for 4–6 hours.
Remove the chicken and shred with two forks. Gradually add freshly shredded cheese, stirring until melted. Stir in the half-and-half, then return the shredded chicken to the soup. Taste and adjust salt and pepper as needed.
Ladle soup into bowls and top with desired toppings.

Video

Notes

Note 1: While chicken breasts will work, thigh meat is preferable as it becomes very tender and shreds easily. It also delivers more flavor to the soup base.

Note 2: You can make half-and-half by combining equal parts whole milk with heavy cream. For a thicker and creamier chowder, use all heavy cream.

Note 3: I love to top this soup with additional cheese, fresh lime, fresh cilantro, hot sauce, sour cream, avocado, and tortilla chips.

Nutrition Note: The nutrition information does not include toppings.

Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat on low, stirring often; add a splash of cream if needed. For freezing, cool and transfer to an airtight bag for up to 3 months. Thaw in the fridge overnight.

Nutrition