Crock Pot Mexican Corn Chicken Soup

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

Crock Pot Mexican Corn Chicken Soup

There is nothing like a warm, comforting bowl of corn chowder to chase away the chill of Autumn. It’s even better when it is spicy!

If you are looking for a comforting, filling, and flavorful soup to make in your slow cooker, this is a great choice!

This slow cooker Mexican Corn Chicken Soup is a dump and go recipe. It will be cooking away as you get other things done.

Make it 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.

This slow cooker Mexican corn chowder is perfect for Game Day, and goes very well with soft, crumbly corn bread.

Can I use Chicken Breasts?

Yes you can, however you will want to reduce the cook time.

Also, leave the chicken breasts whole so the meat doesn’t dry out. You can shred them after cooking.

I hope you dust off your crock pot and try this easy, and oh so delicious slow cooker Mexican Corn Chicken Soup!

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Crock Pot Mexican Corn Chicken Soup

Prep Time

10 mins

Cook Time

5 hrs 20 mins

Total Time

5 hrs 30 mins

 

Crock Pot Mexican Corn Chicken Soup is a hearty soup full of Southwest flavor. Perfect for a chilly Fall day!

Course: Dinner, Lunch, Soup

Cuisine: Mexican

Keyword: crock pot corn soup, slow cooker Mexican corn chowder

Servings: 8 - 10

Calories: 489 kcal

Author: Sandy Clifton

Ingredients

• 5 Chicken Thighs, boneless, skinless
• 1 Yellow Onion, diced
• 1 Red Bell Pepper, diced
• 5 Garlic Cloves, minced or pressed
• 1 4 oz can Fire Roasted Green Chilis
• 3 (15 oz) cans Corn (I use the Southwestern variety with peppers in it)
• 1 (15 oz) can Black Beans, rinsed & drained
• 4 cups Chicken Broth, low sodium
• 1 Bay Leaf
• 1 tsp Kosher Salt
• 1/2 tsp Black Pepper
• 1/2 tsp Mexican Oregano (or regular is fine)
• 1 Tbsp 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

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

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

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

4. Stir in Cheese and let melt.

5. Add heavy cream.

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

7. Garnish with cilantro, avocado, onion, red bell pepper, hot sauce, etc.

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