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4.6 from 5 votes

Slow Cooker Mexican Chicken Corn Chowder Recipe

Crock Pot Mexican Chicken Corn Chowder Soup Recipe takes traditional chowder to the next level.  Hearty chicken, creamy corn and more make the best meal.
Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Course: Soup
Cuisine: Mexican
Keyword: Slow Cooker Mexican Chicken Corn Chowder Recipe
Servings: 6
Calories: 473kcal
Author: Eating on a Dime

Ingredients

  • 2 boneless skinless chicken breasts can be frozen
  • 1 cup chicken stock
  • 1 can corn
  • 2 cans cream style corn
  • 1 can black beans rinsed
  • 1 can diced tomatoes with green chilis 10 oz
  • 1 Tablespoon taco seasoning
  • 1 teaspoon salt
  • 1 teaspoon minced garlic
  • 2 cups heavy cream
  • 2 cups Monterey jack cheese freshly grated

Instructions

  • In a large crock pot, combine everything but the heavy cream and the cheese.
  • Cook on low for 8 hours or high for 4.
  • Remove the chicken and shred.
  • Return the chicken. Pour in the heavy cream and the freshly grated Monterey jack cheese.
  • Stir to combine.
  • Serve with any of your favorite toppings: sour cream, avocado, fresh lime, or cilantro

Notes

You will want to buy the Block Monterey jack cheese instead of the shredded cheese. If you hand grate it, the soup will be smoother.

Nutrition

Calories: 473kcal | Carbohydrates: 4g | Protein: 19g | Fat: 42g | Saturated Fat: 25g | Cholesterol: 167mg | Sodium: 756mg | Potassium: 271mg | Vitamin A: 1505IU | Vitamin C: 1.2mg | Calcium: 334mg | Iron: 0.5mg