Crockpot Mexican Street Corn & Chicken Chowder

Dump it and chuck some time cookware meal! A delicious Mexican crockpot corn and chicken soup that has an equivalent delicious flavors of Mexican Street Corn!

There is nothing I crave a lot of once the weather gets cold than soup. I mean, a heat chocolate chip cookie is next thereon list, however soup will truly come back 1st.

Crockpot Mexican Street Corn & Chicken Chowder

I’ve used their stocks and broths in dozens of recipes on my journal, thus it’s fun to specifically spotlight their broths. i like their broths and stocks attributable to the prime quality ingredients and their made flavor foundation. For this soup direction, it’s necessary to use a flavourous stock (or broth) as a result of the stock is such an enormous flavor attention of this soup.

Swanson Broths ar utterly seasoned with high-quality ingredients for soups, sides and a lot of, whereas Swanson Stocks have a chic flavor foundation, good for making savory meats and sauces. i exploit Swanson Organic unconfined stock during this soup direction, however their broth works very well too, thus whichever you've got can work!

Crockpot Mexican Street Corn & Chicken Chowder


  • 1 pound boneless skinless chicken breasts or thighs
  • 2 cloves garlic minced
  • 1 cup Swanson® Organic Free-Range Chicken Stock or broth
  • 2 cans (14.75 ounces EACH) cream style corn
  • 1 can (14.75 ounces) fire-roasted corn or regular canned corn or Mexicorn (this is what is pictured in the photos -- has the added red & green pepper)
  • 1 can (15.5 ounces) black beans drained and rinsed
  • 1 can (4 ounces) fire-roasted diced green chiles
  • 2 teaspoons chipotle chili powder regular chili powder also works
  • 1/2 teaspoon paprika
  • 1 and 1/4 teaspoon ground cumin
  • 2 cups Colby OR Monterey Jack Cheese freshly grated; not from a bag
  • 2 cups half and half or heavy cream
  • Salt and pepper to taste
  • Optional additions: fresh lime, fresh cilantro, diced onion, hot sauce, sour cream, avocado


  1. Spray a large crockpot (I use a 6 quart crockpot) with nonstick spray.
  2. Trim the fat off of the breasts or thighs. If you are using breasts cut each breast into 2 pieces.
  3. Add the trimmed chicken, garlic, chicken stock, creamed cans of corn, drained fire-roasted corn, drained and rinsed black beans, undrained diced green chiles, chipotle chili powder, paprika, and cumin to the crockpot.
  4. Stir well. Cover and cook on high for 3-5 hours or low for 4-6 hours or until the chicken shreds easily.
  5. Remove the chicken and shred. While shredding the chicken add in the freshly grated (if you use cheese from a bag it gets greasy) cheese and the half and half.
  6. Return the shredded chicken and mix. Season to taste with salt and pepper.
  7. Serve with desired toppings: fresh lime, fresh cilantro, squirt of hot sauce, spoonful of sour cream, or fresh avocado.

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