Description
This Slow Cooker Mexican Chicken Corn Chowder is a creamy, flavorful soup perfect for an easy weeknight meal. Packed with tender chicken, sweet corn, diced tomatoes with green chilies, and a blend of spices, this Tex-Mex inspired chowder is both comforting and delicious. The slow cooker does all the work, simmering the ingredients to perfection and creating a rich, thickened soup with creamy cheese and lime juice for a bright finish.
Ingredients
Scale
Main Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 1 (15-ounce) can corn (drained) or 1 1/2 cups frozen corn
- 1 (10-ounce) can diced tomatoes with green chilies (like Rotel)
- 1 (4-ounce) can diced green chiles
- 1 medium red bell pepper, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
Spices & Seasonings
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Liquids & Others
- 3 cups chicken broth
- 1 cup half-and-half or heavy cream
- 2 tablespoons all-purpose flour
- 1 cup shredded cheddar cheese
- Juice of 1 lime
- Chopped fresh cilantro for garnish (optional)
Instructions
- Add Ingredients to Slow Cooker: Place the chicken, corn, diced tomatoes with green chilies, green chiles, chopped bell pepper, chopped onion, minced garlic, ground cumin, smoked paprika, chili powder, salt, black pepper, and chicken broth into the slow cooker. Gently stir everything to combine the ingredients evenly.
- Cook Chicken: Cover the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is tender and thoroughly cooked through.
- Shred Chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken back to the slow cooker and mix with the soup base.
- Thicken Chowder: In a small bowl, whisk together the half-and-half and all-purpose flour until smooth to create a slurry. Stir this mixture into the slow cooker along with the shredded cheddar cheese. Cover and cook on high for an additional 20–30 minutes or until the chowder has thickened to your liking.
- Add Lime and Serve: Stir in the lime juice to brighten the flavors just before serving. Ladle the chowder into bowls and garnish with chopped cilantro, extra shredded cheese, tortilla strips, or avocado as desired. Serve warm and enjoy!
Notes
- For a spicier chowder, add diced jalapeños or use hot diced green chiles instead of mild.
- To make this recipe gluten-free, substitute the all-purpose flour with a cornstarch slurry.
- Leftovers keep well in the refrigerator and the chowder can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Category: Soup, Main Course
- Method: Slow Cooking
- Cuisine: Mexican-Inspired
