Crock Pot Mexican Corn Chicken Soup
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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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INGREDIENTS
– Chicken Thighs
– Onion
– Red Bell Pepper
– Garlic Cloves
– Green Chilis
– Corn
– Black Beans
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Step-by-step instructions!
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Add all ingredients to the crock pot except the cheese and heavy cream. Stir.
1
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Cook on High for 3-4 hours or Low for 7-8 hours.
2
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Press a spoon into the chicken thighs to easily shred them right in the crock pot.
3
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Stir in Cheese and let melt.
Add heavy cream.
4
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Put lid back on and heat on High for another 15-30 minutes, or until cheese is melted and cream is heated through.
5
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