If you’re craving a comforting, hearty, and flavorful dish, look no further than this Slow Cooker Mexican Chicken Corn Chowder. This creamy soup combines tender chicken, sweet corn, and zesty Mexican spices, all simmered to perfection in your slow cooker. It’s an ideal meal for busy days when you want something delicious but low-effort. Plus, with the addition of creamy cheese and salsa verde, this chowder is packed with rich flavors your family will love.
Ingredients:
1 pound boneless, skinless chicken breasts
1 can (14.75 ounces) cream-style corn
4 cups chicken broth
1 can (10 ounces) diced tomatoes with green chilies
1 cup salsa verde
2 cups frozen corn kernels
1 teaspoon ground cumin
1 teaspoon salt
2 cloves garlic, minced
1 cup heavy cream
2 cups shredded Monterey Jack cheese
Directions:
Combine Ingredients:
Start by adding your chicken breasts, chicken broth, frozen corn, cream-style corn, diced tomatoes with green chilies, salsa verde, ground cumin, salt, and minced garlic to a 6-quart slow cooker. Stir everything together until well combined.
Cook:
Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The longer it cooks, the more the flavors will meld together.
Shred the Chicken:
Once the chicken is tender and fully cooked, remove it from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back into the chowder.
Add Cream and Cheese:
Stir in the heavy cream and shredded Monterey Jack cheese. Mix until the cheese is completely melted, and the chowder becomes smooth and creamy.
Serve:
Ladle the chowder into bowls and garnish with your favorite toppings, such as chopped cilantro, diced avocado, or crispy tortilla strips.
Serving Tips:
Toppings to Elevate Your Chowder:
Chopped Cilantro: Adds a burst of freshness and bright green color.
Diced Avocado: Offers a creamy texture that complements the chowder’s richness.
Tortilla Strips: A crunchy topping that adds texture and extra flavor.
Lime Wedges: A squeeze of lime can bring a zesty kick and enhance the Mexican flavors.
Sour Cream or Greek Yogurt: A dollop of creaminess can balance the spice and give a cool contrast.
Pair with Side Dishes:
Serve this hearty chowder with some side options like:
Crusty Bread or Warm Rolls: Perfect for dipping in the creamy broth.
Mexican Rice or Cilantro Lime Rice: A simple, flavorful side that pairs well with the chowder.
Simple Salad: A light, green salad with a tangy vinaigrette can help balance the richness of the chowder.
Garnish for Extra Flavor:
A sprinkle of shredded cheese or a drizzle of salsa verde on top before serving can take this dish to the next level.
Storage Tips:
Refrigerating Leftovers:
Cool Down Quickly: Let the chowder cool to room temperature before storing. You can speed up the process by transferring it to shallow containers.
Store in Airtight Containers: Place the leftover chowder in an airtight container and store it in the fridge for up to 3 days.
Keep Toppings Separate: If you have leftover toppings like avocado or tortilla strips, store them separately to maintain their freshness and texture.
Freezing Leftovers:
Freeze in Portions: For longer storage, freeze the chowder in individual portions for easy reheating. Use freezer-safe containers or resealable bags. Be sure to leave some room for expansion as the soup freezes.
Thawing & Reheating: When ready to enjoy, thaw the chowder overnight in the fridge. Reheat it on the stovetop or in the microwave, stirring occasionally. You may need to add a bit more chicken broth or cream to restore the desired consistency.
Tips for Reheating:
If the chowder has thickened after being stored, simply add a little extra chicken broth or cream while reheating to bring it back to its creamy texture.
Stir frequently when reheating on the stovetop to prevent the chowder from sticking to the bottom of the pot.
Related Recipes:
FAQs:
Can I use chicken thighs instead of chicken breasts in this recipe?
Yes! You can easily substitute boneless, skinless chicken thighs for chicken breasts. Thighs will add a richer flavor and slightly juicier texture to the chowder. Just be sure to adjust the cooking time slightly if necessary, as chicken thighs may take a little longer to cook through.
Can I make this recipe ahead of time?
Absolutely! You can prepare the chowder in advance and store it in the refrigerator for up to 3 days. This allows the flavors to meld together even more, making it an ideal meal for meal prep. Just reheat it on the stovetop or in the microwave when you’re ready to serve.
Can I make this recipe in the Instant Pot or pressure cooker?
Yes, you can make this chowder in an Instant Pot or pressure cooker. For a quick version, cook the ingredients on high pressure for about 15 minutes, then shred the chicken and stir in the cream and cheese. It’s a faster option, but the flavors will still be delicious!
How can I make this chowder spicier?
To increase the heat, try adding chopped jalapeños or extra diced green chilies to the slow cooker. You can also stir in some hot sauce, chili powder, or a dash of cayenne pepper. Adjust to your desired spice level for a personalized kick!
Conclusion:
This Slow Cooker Mexican Chicken Corn Chowder is a perfect blend of comfort and flavor, making it an easy and satisfying meal for the whole family. With minimal prep and an abundance of delicious ingredients, it’s the kind of recipe you’ll want to make again and again.
📖 Recipe:
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Slow Cooker Mexican Chicken Corn Chowder
- Total Time: 6-8 hours 15 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Slow Cooker Mexican Chicken Corn Chowder is a creamy, comforting soup that brings together tender chicken, sweet corn, and zesty Mexican flavors. With the convenience of a slow cooker, this chowder is perfect for busy weeknights or cozy weekends. It’s a hearty, flavorful dish that’s easy to prepare and packed with satisfying ingredients like chicken, salsa verde, and Monterey Jack cheese. Whether you’re serving it as a main course or pairing it with your favorite toppings, this chowder is sure to become a family favorite!
Ingredients
1 pound boneless, skinless chicken breasts
4 cups chicken broth
2 cups frozen corn kernels
1 can (14.75 ounces) cream-style corn
1 can (10 ounces) diced tomatoes with green chilies
1 cup salsa verde
1 teaspoon ground cumin
1 teaspoon salt
2 cloves garlic, minced
1 cup heavy cream
2 cups shredded Monterey Jack cheese
Instructions
- Combine Ingredients:
In a 6-quart slow cooker, add the chicken breasts, chicken broth, frozen corn, cream-style corn, diced tomatoes with green chilies, salsa verde, ground cumin, salt, and minced garlic. Stir to combine. - Cook:
Cover and cook on low for 6-8 hours or on high for 3-4 hours. - Shred Chicken:
Remove the chicken breasts from the slow cooker and shred them with two forks. Return the shredded chicken to the slow cooker. - Add Cream and Cheese:
Stir in the heavy cream and shredded Monterey Jack cheese until the cheese is melted and the chowder is heated through. - Serve:
Ladle the chowder into bowls and serve with toppings like chopped cilantro, diced avocado, or tortilla strips.
Notes
Chicken Substitute: You can use chicken thighs instead of chicken breasts for a richer flavor.
Toppings: Customize with fresh toppings like cilantro, avocado, lime, or tortilla strips for added texture and flavor.
Freezing: This chowder freezes well. Store in an airtight container in the freezer for up to 3 months. Thaw and reheat on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Soup, Comfort Food, Mexican
- Method: Slow Cooker (Crockpot)
- Cuisine: Mexican, Tex-Mex
Nutrition
- Serving Size: 6 servings
- Calories: Approximately 400 kcal per serving
