Description
A creamy and flavorful Slow Cooker Mexican Chicken Corn Chowder that’s easy to prepare and perfect for a comforting meal.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 can (15 oz) corn, drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro (optional)
- Tortilla chips for serving
Instructions
- In a slow cooker, combine the shredded chicken, corn, black beans, diced tomatoes, chicken broth, and heavy cream.
- Add the chili powder, cumin, garlic powder, onion powder, salt, and pepper. Stir well to combine all ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until heated through and flavors meld.
- About 30 minutes before serving, stir in the shredded cheddar cheese until melted and creamy.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro and tortilla chips on the side.
Notes
- For a spicier chowder, add diced jalapeños or a dash of hot sauce.
- To make it lighter, substitute heavy cream with coconut milk or a lower-fat milk option.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg