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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!
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Originally published on 9/17/2017
Slow Cooker Mexican Corn Chicken Soup
There is nothing like a warm, comforting bowl of corn chowder to chase away the chill. It’s even better when it is a little spicy!
If you are looking for a creamy, filling, and flavorful soup to make in your slow cooker, this is a great choice!
Not only is this soup delicious, it is pretty. A bit of parsley garnish and a few black beans sprinkled on top makes a nice presentation.
This slow cooker Mexican Corn Chicken Soup is a dump and go recipe. It will be cooking away as you get other things done.
Slow cooker corn soup is perfect for Game Day, and goes very well with soft, crumbly corn bread, buttered corn tortillas, or biscuits.
How Spicy is This Corn Soup?
As-is this Mexican chicken corn soup is mildly spicy. You can control how spicy it is by how much chipotle in adobo you use. Add more for spicier results, use less for milder.
Can I Make This Corn Soup Vegetarian?
You can make this Mexican corn chowder into a delicious vegetarian meal by simply omitting the chicken, and using water or veggie broth in place of the chicken broth (vegetable broth is more flavorful).
Which Crock Pot is a Good One?
• This 6-quart slow cooker is my favorite. It is programmable, so if you are late getting home it will switch over to the warm setting so your food won’t be burnt.
• It has latches for the lid to use during transport (don’t use them while cooking!).
Can I use Chicken Breasts?
• Yes you can, however you will want to reduce the cook time so they don’t over cook.
• Also, leave the chicken breasts whole so the meat doesn’t dry out or over cook. You can shred them after cooking.
Storage
• Store in an airtight container in the fridge for up to 4 days.
• I don’t recommend freezing this corn soup as it can separate.
Slow Cooker Corn Chowder
Slow Cooker Refried Beans
Slow Cooker Sticky Chicken Drumsticks
Crock Pot Mississippi Pot Roast
I hope you dust off your crock pot and try this easy, and oh-so-delicious slow cooker Mexican Corn Chicken Soup!
If you make this delicious slow cooker Mexican Corn soup, please leave a comment below with a star rating. I’d love to know how you liked this recipe!
Crock Pot Mexican Corn Chicken Soup
Equipment
- 6 quart Slow Cooker
Ingredients
- 5 Chicken Thighs, boneless, skinless
- 1 Yellow Onion, diced
- 1 Red Bell Pepper, diced
- 5 Garlic Cloves, minced or pressed
- 1 4-ounce can Fire Roasted Green Chilis
- 3 15-ounce cans Corn (I use the Southwestern variety with peppers in it)
- 1 15-ounce can Black Beans, rinsed & drained
- 4 cups Chicken Broth, low sodium
- 1 Bay Leaf
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Mexican Oregano (or regular is fine)
- 1 Tablespoon Cumin
- 1 Chipotle in Adobo Sauce (Chopped. Also use 1 tsp of the sauce)
- 2 cups Monterey Jack Cheese, shredded (use fresh)
- 1 cup Heavy Cream (or half and half)
Instructions
- Add all ingredients to the crock pot except the cheese and heavy cream. Stir.
- Cook on High for 3-4 hours or Low for 7-8 hours.
- Press a spoon into the chicken thighs to easily shred them right in the crock pot.
- Stir in Cheese and let melt.
- Add heavy cream.
- Put lid back on and heat on High for another 15-30 minutes, or until cheese is melted and cream is heated through.
- Garnish with cilantro, avocado, onion, red bell pepper, hot sauce, etc.
Notes
Storage
Store in an airtight container in the fridge for up to 4 days.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a delicious soup! We really enjoyed it.