If you are craving a comforting bowl of hearty, flavorful soup that feels like a warm hug, then this Slow Cooker Mexican Chicken Corn Chowder Recipe is your new best friend. It’s a vibrant medley of tender chicken, sweet corn, and spicy chiles, all simmered slowly to develop rich, creamy flavors. Not only is it bursting with Mexican-inspired goodness, but it’s also incredibly easy to prepare, making it perfect for busy weeknights or leisurely weekends. This chowder will quickly become a go-to recipe that everyone at your table will ask for again and again.
Ingredients You’ll Need
Bringing together simple, fresh ingredients is the secret to this Slow Cooker Mexican Chicken Corn Chowder Recipe’s amazing flavor. Each component plays a starring role—whether it’s the smoky spices, creamy textures, or fresh brightness—making the end result satisfying and vibrant.
- 1 ½ pounds boneless, skinless chicken breasts: The tender protein base that soaks up all the delicious flavors perfectly.
- 1 tablespoon olive oil: Helps sauté the vegetables and add a subtle richness.
- 1 medium onion (chopped): Provides a sweet and savory foundation to the soup.
- 3 cloves garlic (minced): Brings aromatic depth and a touch of warmth.
- 1 red bell pepper (diced): Adds vibrant color and a mild sweetness that balances spices.
- 1 jalapeño (seeded and minced): Kicks the chowder up a notch without overwhelming heat.
- 1 (15-ounce) can black beans (drained and rinsed): Adds hearty fiber and texture contrast.
- 1 (15-ounce) can corn kernels (drained): Corn’s natural sweetness is essential for the chowder’s signature flavor.
- 1 (10-ounce) can diced tomatoes with green chiles: Infuses the soup with a zesty, tangy punch.
- 2 cups chicken broth: Creates the savory, flavorful base that ties everything together.
- 1 teaspoon ground cumin: Brings a warm, earthy depth to the seasoning.
- 1 teaspoon chili powder: Provides authentic Mexican-inspired spice.
- ½ teaspoon smoked paprika: Adds a mild smokiness that elevates the chowder’s appeal.
- 1 teaspoon salt: Enhances all the flavors beautifully.
- ½ teaspoon black pepper: Adds a gentle kick and balances the spices.
- 4 ounces cream cheese (cubed): Creates that luscious, creamy texture everyone loves.
- 1 cup heavy cream: Adds richness and a silky finish to the chowder.
- ½ cup chopped fresh cilantro (optional): Brings fresh, herbaceous brightness for serving.
- Lime wedges for serving (optional): A squeeze of lime juice adds a lively, tangy contrast that makes this dish pop.
How to Make Slow Cooker Mexican Chicken Corn Chowder Recipe
Step 1: Prepare the Chicken
Start by placing the chicken breasts in the bottom of your slow cooker. This is where all the magic begins—the chicken will slowly absorb all the flavors from the broth and spices, turning tender and juicy over time.
Step 2: Sauté the Aromatics and Veggies
Heat the olive oil in a skillet over medium heat, then sauté the chopped onion, garlic, diced red bell pepper, and minced jalapeño until they soften slightly, about 3 to 4 minutes. This step awakens all those wonderful flavors before they meld in the slow cooker.
Step 3: Combine and Cook
Transfer the sautéed vegetables to the slow cooker on top of the chicken. Add the black beans, corn kernels, diced tomatoes with green chiles, chicken broth, and all your spices—cumin, chili powder, smoked paprika, salt, and pepper. Cover the slow cooker and cook on low for 6 to 7 hours or high for 3 to 4 hours, until the chicken is tender and fully cooked.
Step 4: Shred the Chicken
Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker, folding it gently into the soup for an even distribution of flavor and texture.
Step 5: Add Creaminess
Stir in the cream cheese cubes and heavy cream, letting the cream cheese melt slowly into the chowder, producing a rich and silky result. Allow the chowder to cook on high for an additional 15 to 20 minutes, making sure everything is beautifully combined and creamy.
Step 6: Final Touches
If you like, stir in fresh chopped cilantro just before serving. Its bright flavor adds the perfect fresh contrast to the savory, creamy chowder.
How to Serve Slow Cooker Mexican Chicken Corn Chowder Recipe
Garnishes
Enhance each bowl by piling on dollops of chopped fresh cilantro and a few squeezes of lime juice for zing and brightness. You can also add crunchy tortilla strips or a sprinkle of shredded cheese for extra texture and flavor that will delight every spoonful.
Side Dishes
This chowder pairs beautifully with warm, crusty bread, cornbread muffins, or even simple tortilla chips. These sides soak up the chowder wonderfully and make each meal feel complete and satisfying without extra fuss.
Creative Ways to Present
Serve in colorful bowls for an inviting table presentation, and if you’re entertaining, consider adding a build-your-own topping bar with sliced avocado, diced red onions, sour cream, and hot sauce. This makes the meal interactive and lets everyone customize their bowl exactly how they like it.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Slow Cooker Mexican Chicken Corn Chowder Recipe in airtight containers in the refrigerator. It will keep nicely for about 3 to 4 days, making it perfect for meal prep or enjoying the next day with even deeper flavors.
Freezing
This chowder freezes well, too. Portion it into freezer-safe containers or bags, leaving some room for expansion, and freeze for up to 2 months. Just thaw overnight in the fridge before reheating to preserve that creamy texture and vibrant taste.
Reheating
For reheating, gently warm the chowder in a saucepan over medium heat, stirring occasionally. If it thickens too much, add a splash of chicken broth or cream to reach your desired consistency. Heat until steaming hot and enjoy the same comforting flavors as the first serving.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs provide extra juiciness and flavor, and they work wonderfully in this recipe. Just adjust the cooking time if needed to ensure they’re tender and cooked through.
Is this Slow Cooker Mexican Chicken Corn Chowder Recipe spicy?
The heat is mild to moderate thanks to the jalapeño and chili powder, but you can always adjust the amount or skip the jalapeño if you prefer a milder chowder.
Can I make this dairy-free?
Yes! Substitute the cream cheese with a dairy-free alternative, and swap the heavy cream for coconut milk or any plant-based cream substitute. The chowder will still be creamy and delicious.
How thick should the chowder be?
It should be creamy and spoonable but not overly heavy. If you want it thicker, mash some of the beans or corn gently before serving to your preferred consistency.
Can I add other vegetables to the chowder?
Definitely. Diced zucchini, carrots, or even chopped spinach make great additions and boost the nutrition and texture of this already hearty soup.
Final Thoughts
There’s something undeniably comforting about a big bowl of Slow Cooker Mexican Chicken Corn Chowder Recipe, especially when it’s packed with wholesome ingredients and bold, cozy flavors. It’s a wonderful recipe to come home to after a busy day or to serve when friends gather around your table. Give it a try—you’ll be hooked on the creamy, zesty deliciousness in every spoonful!
Print
Slow Cooker Mexican Chicken Corn Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Slow Cooker Mexican Chicken Corn Chowder is a creamy, comforting soup packed with tender chicken, black beans, corn, and a blend of Mexican spices. Perfect for a hearty meal, it’s slow-cooked to develop rich flavors and finished with cream cheese and heavy cream for a velvety texture. Serve with fresh cilantro and lime wedges for a delicious touch.
Ingredients
Chicken and Broth
- 1 ½ pounds boneless, skinless chicken breasts
- 2 cups chicken broth
- 1 tablespoon olive oil
Vegetables and Beans
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and minced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn kernels, drained
- 1 (10-ounce) can diced tomatoes with green chiles (such as Rotel)
Spices and Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Dairy and Garnish
- 4 ounces cream cheese, cubed
- 1 cup heavy cream
- ½ cup chopped fresh cilantro (optional)
- Lime wedges for serving (optional)
Instructions
- Prepare the chicken: Place the boneless, skinless chicken breasts in the bottom of the slow cooker to start the base of your chowder.
- Sauté the vegetables: Heat olive oil in a skillet over medium heat. Add chopped onion, minced garlic, diced red bell pepper, and minced jalapeño. Cook for about 3-4 minutes until they are slightly softened, enhancing their flavors before adding to the slow cooker.
- Combine ingredients in slow cooker: Transfer the sautéed vegetables to the slow cooker. Add black beans, corn kernels, diced tomatoes with green chiles, chicken broth, ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir to combine all ingredients evenly.
- Slow cook the chowder: Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours. Cooking until the chicken is fully cooked and tender ensures maximum flavor and perfect texture.
- Shred the chicken: Remove the chicken breasts from the slow cooker. Using two forks, shred the chicken into bite-sized pieces, then return the shredded chicken back into the slow cooker.
- Add creaminess: Stir in the cubed cream cheese and heavy cream. Continue cooking on high for an additional 15-20 minutes, or until the cream cheese is fully melted and the chowder is rich and creamy.
- Finish and serve: If desired, stir in chopped fresh cilantro for a bright, fresh flavor. Serve the chowder hot with lime wedges on the side for an extra zest of citrus.
Notes
- For a thicker chowder, mash some of the corn or beans before serving to add more body.
- You can substitute heavy cream with half-and-half to reduce the richness and calories slightly.
- This chowder freezes well—store leftovers in an airtight container for up to 3 months.
- Adjust the spice level by adding more or less jalapeño according to your preference.
