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
Scale
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.
