Crock Pot Mexican Corn Chicken Soup

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

Crock Pot Mexican Corn Chicken Soup

We finally really and truly got rain today! After several false starts, with barely a sprinkle, it is raining and not stopping! Plus the Seahawks are playing in town today, so that’s fun! Nothing like a good comforting bowl of Crock Pot Mexican Corn Chicken Soup to please the football fans!

I loved using my crock pot today! Dumping ingredients in the pot and going about my day is the way to go! Knowing that we’ll be having a hot bowl of creamy, spicy goodness for dinner is a great feeling! You know how it goes, busy weekend with chores and company. I don’t want to be stuck in the kitchen on a day like this!

I encourage you to dust off your crock pot and try this easy, and oh so delicious (and a mouthful to say) Crock Pot Mexican Corn Chicken Soup! It goes great with cornbread!

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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

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 4 hours or Low for 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.

Resources to make this recipe and more

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