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Slow Cooker Mexican Chicken Corn Chowder

Slow Cooker Mexican Chicken Corn Chowder: a Tex-Mex slow-simmered, creamy chicken-and-corn soup with black beans and green chiles. Cook on Low until the chicken shreds easily, then melt in cream cheese and heavy cream for a rich, spoonable broth.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 535
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 1.5 lb chicken breasts raw
corn
  • 2 can (15 oz) corn drained
black beans
  • 1 can (15 oz) black beans drained
diced green chiles
  • 1 can (4 oz) diced green chiles
onion
  • 1 onion diced
garlic
  • 3 garlic minced
chicken broth
  • 4 cup chicken broth
cream cheese
  • 8 oz cream cheese cubed
heavy cream
  • 1 cup heavy cream added at end
cumin
  • 2 tsp cumin
chili powder
  • 1 tsp chili powder
smoked paprika
  • 1 tsp smoked paprika
sour cream
  • 0.25 cup sour cream for topping
shredded cheddar
  • 0.5 cup shredded cheddar for topping
cilantro
  • 0.25 cup cilantro for topping
jalapeños
  • 0.25 cup jalapeños for topping
lime
  • 1 lime for topping
salt
  • 0.25 tsp salt to taste
pepper
  • 0.125 tsp pepper to taste

Equipment

  • 1 slow cooker

Method
 

Slow-cook the chowder base
  1. Place chicken breasts, corn, black beans, diced green chiles, onion, minced garlic, chicken broth, cumin, chili powder, and smoked paprika into the Crockpot.
  2. Cover and cook on Low for 6-8 hours (or High for 3-4 hours) until the chicken is cooked through and easily shreds.
Shred and make it creamy
  1. Remove the chicken from the pot, shred it, and return the shredded chicken to the chowder.
  2. Stir in cubed cream cheese until fully melted and the broth turns creamy and smooth.
  3. Stir in heavy cream until combined and glossy.
  4. Season with salt and pepper to taste, then serve hot with sour cream, shredded cheddar, cilantro, jalapeños, and lime.

Notes

Pro tip: shred the chicken while it’s still warm so it falls into the chowder evenly. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat gently in the microwave or on the stovetop. Freezing is not recommended because the cream can separate after thawing. For a lighter version, use reduced-fat cream cheese and half-and-half instead of heavy cream.