Slow Cooker Mexican Chicken Corn Chowder Soup Recipe takes traditional chowder to the next level. Tons of Mexican flavor and hearty chicken turn this meal into the best dinner even pick eaters will love.
Crockpot Mexican Chicken Corn Chowder Recipe:
If you are looking for a new meal to try for Mexican Monday, this is sure to be a hit. Delicious chowder gets a face lift thanks to all of these amazing ingredients.
It is the best combination of recipes with chowder and chili colliding to make Mexican street corn soup slow cooker. The corn chowder is creamy and delicious for a meal that is the best comfort food.
Even better, the crock pot does all the work making this meal super easy and really delicious. Once you try this recipe, you will make it all the time.
It is light enough to be served in the Summer but perfect to enjoy year round. Authentic Mexican crockpot corn chowder is the best dinner!
You may also love this slow cooker potato corn chowder recipe, crock pot corn chowder recipe, corn chowder recipe, or this chicken corn soup.
Easy Mexican Corn Chowder Soup:
When the cooler weather this is one of our favorite soups to make. It is thick, creamy and easy to make. The ingredients blend perfectly together and really gives you that Mexican flavor.
If you love corn chowder, then you are going to love this Mexican flavor twist on a classic recipe. Chicken Corn Chowder Crock Pot Recipe is one soup your whole family will love.
Ingredients
- Boneless Skinless Chicken Breasts
- Chicken Broth
- Corn
- Creamed Corn
- Diced Tomatoes with Green Chilis
- Salsa Verde
- Cumin
- Salt
- Minced Garlic – You can use garlic powder instead
- Heavy Cream
- Monterey Jack Cheese
How to Make Slow Cooker Mexican Chicken Corn Chowder:
- Step 1 – Add all the ingredients except for the heavy whipping cream and cheese to a 6 quart crock pot. Stir to combine.
- Step 2 – Cook on low for 6-8 hours or on high for 3-4 hours.
- Step 3 – Remove the chicken and shred. You can shred with a fork or learn How to Shred Chicken with a mixer.
- Step 4 – Return the chicken back to the crock pot. Pour in the heavy cream and the shredded Monterey jack cheese.
- Step 5 – Stir to combine. Cover and cook on high for 15-20 minutes until the cheese is melted and cream is heated through.
- Step 6 – Serve with your favorite toppings and salt and pepper and enjoy!
Recipe Tips for Mexican Chicken Corn Chowder:
- Block Cheese – This recipe is best with block style cheese instead of the shredded cheese at the grocery store. If you hand grate the cheese, the soup will be smoother and have a much better consistency.
- Diced Tomatoes – We used diced tomatoes with green chilies, but you can just use regular diced tomatoes if you don’t want that extra spice.
- More Vegetables – If you want to sneak in those vegetables, add in some bell peppers, carrots or celery.
- Beans – You can mix in some black beans or pinto beans if you prefer. Both options go well with this soup.
- Instant Pot – You can easily make this soup in the instant pot.
What to serve with Chicken Corn Chowder:
- Rice – You can serve this soup with some white rice or cilantro rice.
- Salad – Since this soup is hearty and filling, you can even serve it with a side salad.
- Roasted Vegetables – Roasted Vegetables would be easy to do with this slow cooker corn chowder recipe. Roasted Broccoli or asparagus is always a good option.
Add Toppings to your Mexican Corn Chowder:
We love to add our favorite toppings to this easy corn chowder recipes. We love to set up a toppings bar and everyone can choose their favorites. This is always a hit when I make it and the kids love it.
- Sour Cream
- Avocado
- Fresh Lime
- Cilantro
- Slice Jalapenos
- Tortilla Chips
- Green Onion
- Cheese
Variation and Substitutions:
- Chicken – This is a great soup to use leftover chicken in. You can also use rotisserie chicken, chicken thighs, or canned chicken instead of putting frozen chicken.
- Change the Cheese – We used Monterrey Jack Cheese but you can easily use mozzarella or Pepper Jack Cheese.
- Green Chilies – To give this soup a little more kick add a can of diced green chilies.
- Seasoning – Mix in some chili powder for added flavor.
How to Store:
This is a great soup to make ahead of time for meal prep for the week. Store the soup in an air tight container in the refrigerator. It will stay fresh for up to 5 days.
Can you Freeze Corn Chowder?
Yes, you can freeze corn chowder, however the texture might change when thawing. If you want tips and tricks on how to freeze soup, we have them all here.
Freezing soup saves time and money. Making slow cooker chicken recipes at home is also better for you and taste better than the canned soup.
How to Reheat Corn Chowder Soup:
If you have a large portion leftover, place it in a large pot on the stove and reheat. If you are reheating individual servings, place in a microwave safe bowl and reheat. You may need to reheat in 30 second intervals.
Print Slow Cooker Chicken Corn Chowder recipe:
Slow Cooker Mexican Chicken Corn Chowder Recipe
Ingredients
- 2 boneless skinless chicken breasts
- ½ cup chicken broth
- 1 can whole corn (do not drain)
- 2 cans cream style corn
- ½ cup Salsa Verde
- 1 can diced tomatoes with green chilis (10 oz)
- 2 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoon minced garlic
- 2 cups heavy cream
- 2 cups Monterey jack cheese (shredded)
See how we calculate recipe costs.
Instructions
- Add 2 boneless skinless chicken breasts, ½ cup chicken broth, 1 can whole corn (do not drain), 2 cans cream style corn, ½ cup salsa verde, 1 can diced tomatoes with green chilis (10 oz), 2 teaspoon cumin, 1 teaspoon salt, 1 teaspoon pepper, and 2 teaspoon minced garlic to a 6 quart crock pot. Stir to combine.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Remove the chicken and shred.
- Return the shredded chicken to the crock pot. Add 2 cups heavy cream and 2 cups shredded Monterey jack cheese.
- Stir to combine. Cover and cook on high for 15-20 minutes until the cheese is melted and cream is heated through.
- Serve with your favorite toppings and enjoy!
Recipe Notes
Nutrition Facts
More Crock Pot Chicken Soup Recipes:
- Slow Cooker Chicken Potato Soup Recipe
- Crock Pot Chicken Pot Pie Soup Recipe
- Slow Cooker Creamy Chicken Parmesan Soup Recipe
One question… how many ounce would equal 2 cups of shredded cheese? I guess 8 oz block cheese = 1 cup shredded.
Jennifer – Here is a quick conversion for you. Cheese Conversion
8 ounces (1 block) cheese ? 2 cups shredded
So:
2 cups shredded cheese ? 8 ounces (by weight)
Hope this helps!
super easy and sooo good! thank you!
Jennifer – Thank you for leaving a comment. I’m so glad you loved it.
I have made this many times. It is really good. Everyone I make it for asks for the recipe!
So glad you enjoyed it! Thanks for the great review.
Made this last Friday when I had a friend coming over, it was so good I’m doubling the recipe & serving it for my book club this week. Will the doubled version still fit in one 6 quart crock pot? This recipe is super easy & delicious, a new favorite thank you so much.
Hey Kate! I’m so glad you loved it and want to make it for book club. I would use 2 separate crock pots to prevent it from being too full. Hope this helps!
Would it work fine to leave out the tomato’s & green chilis?
Isabelle – You can omit if you prefer. I would probably add something in its place though. Maybe some black beans or more broth would be good options.
this was absolutely delish, we topped with tortilla chips, sour cream and a wedge of lime!!
Amanda – I’m so glad you enjoyed this recipe. Thank you so much for sharing and for your positive review!
I’ve made your recipe about ten times, and my whole family absolutely loves it! It is now officially a new staple meal in our home:)
April – Aww, that made our day! Thanks for sharing.
This recipe was spot on. This was delicious and so easy to make I would highly recommend it
Thank you so much Kay! I love hearing this!
Have you ever made this in an instant pot? Just wondering the cooking time adjustment?
I am excited to to try this recipe. Thank you for sharing.
Heidi – I haven’t made it in the instant pot yet but you definitely can. Add all the ingredients except for the cream and cheese to the instant pot. Seal and cook on high pressure for 15 minutes with a quick release. Shred the chicken and stir it back into the instant pot. Add in the cream and shredded cheese and cook on the sauté setting for a few minutes until the cheese is melted and cream and is heated through. I hope you try it out and let me know how it turns out!
Delicious! Used Half & Half instead of heavy cream to cut cost. No other changes. Yum!
I’m so glad you enjoyed this recipe Nancy and glad to hear that half and half was just as good in this recipe. Thank you for sharing!
I don’t have much patience when it comes to waiting for a yummy soup. Any idea on cook time for stove top?
Sounds delicious btw.
Yes, you can definitely make this on the stove top. Simmer on low for 20-25 minutes until the chicken shreds easily. I would cover it so that you don’t leave much broth or watch it closely and add in more broth as needed.
ABSOLUTELY DELICIOUS! Best Corn Chowder I have ever made. Followed the recipe exactly how it is written. Thank-you for another awesome recipe!
I’m so glad you loved it!
This was such a hit! There were no complaints. I had to to make some substitutions to use what I had on hand. I used chicken thighs because that’s what I had on hand, and red salsa instead of the Verde. I also used garlic powder instead of fresh and had to blend up some frozen corn in place of some of the creamed corn. Even with all my subs, it was great!! This is a great recipe and one I will make again and again, especially since it’s so forgiving! Thank you for your great recipes!! 🙂
Excited to try the recipe. Do you drain the tomatoes?
I do not drain the tomatoes. I hope you enjoy them!
This is yummy! My husband and I loved it. Can’t wait to have leftovers tomorrow because I bet they are even better
I’m so glad your husband and you enjoyed it Tammy! Thank you for sharing and thank you for the positive review!
So amazing!! I made this for our family christmas party and everyone was raving and asking for the recipe! Only thing i added was a tablespoon of taco seasoning and dash of hot sauce!
Thank you for sharing Arianna! I’m so glad you enjoyed it and thank you for the positive review!
Needing to cook gluten free, I will need to make a few changes. Canned cream corn is generally not gluten free, so will take a second can of corn, drain totally then use an immersion blender to “cream” the corn. Or other option is to mash some canned beans and use two cans of corn. My best option, for me tho, is using frozen corn instead of canned-sodium-do some measuring. I will use Costco’s rotisserie chicken for better flavor. Otherwise, make this the same
I hope you enjoy it with your substitutions – Thanks for sharing!
This was AMAZING! We will definitely be making this again. I’d use a third chicken breast and maybe add some cheddar next time.
My husband and I both loved this recipe!! I also added a can of drained & rinsed black beans. I’m served with shredded extra sharp cheddar & diced green onion! Yum!!
i absolutely love this soup, but was curious on what the serving size is? i’m assuming may 1-1.5 cups, but wasn’t sure!
Yes, each serving size us approximately 1-1.5 cups but each batch is different so a serving is 1/6 of the entire recipe.
Made this, and it is amazing!!! I used fire roasted corn, and fire roasted Rotel.. followed everything else exactly. I loved it! crushed tortilla chips in mine, and topped with cilantro. it was DELICIOUS. definitely a recipe I’ll keep in the rotation.
Do we drain the cream corn or no? What size cans? 14.75 Oz is what I was able to grab for the creamed and 15.25 Oz for the whole corn. Thanks! Excited to try.
yes they are correct. No you do not have to drain the cream corn.
I would love your recipes
It was super yummy with a family that is sick everyone loved this one. Yummy with avocados and limes!
The crockpot Mexican chicken corn chowder was too easy to make and delicious to eat. We added avocado slices with a squeeze of lime. We had warm French bread to soak up the goodness. Will definitely make again.
Turned out super yummy. Added a bit more taco seasoning. It’s not that spicy, so for those who love the spice they will need to add some.