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