Crock Pot Mexican Corn Chicken Soup

Crock Pot Mexican Corn Chicken Soup is rich and comforting, with a little kick of spice. A creamy slow cooker Mexican corn chowder made with chicken thighs and plenty of corn. Perfect for a chilly Fall day!

INGREDIENTS

– Chicken Thighs – Onion – Red Bell Pepper – Garlic Cloves – Green Chilis – Corn – Black Beans

Step-by-step instructions!

Follow our easy instructions for success!

Add all ingredients to the crock pot except the cheese and heavy cream. Stir.

1

Cook on High for 3-4 hours or Low for 7-8 hours.

2

Press a spoon into the chicken thighs to easily shred them right in the crock pot.

3

Stir in Cheese and let melt. Add heavy cream.

4

Put lid back on and heat on High for another 15-30 minutes, or until cheese is melted and cream is heated through.

5

Swipe up for full recipe!