Crock Pot Mexican Corn Chicken Soup
Crock Pot Mexican Corn Chicken Soup is a hearty soup full of Southwest flavor. Perfect for a chilly Fall day!
Servings: 8 - 10
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
Calories: 489kcal
