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Crock Pot Mexican Corn Chicken Soup in white bowl garnished with cilantro leaves and lime wedges

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!

Course Dinner, Lunch, Soup
Cuisine Mexican
Keyword crock pot corn soup, slow cooker Mexican corn chowder
Prep Time 10 minutes
Cook Time 5 hours 20 minutes
Total Time 5 hours 30 minutes
Servings 8 - 10
Calories 489 kcal
Author Sandy Clifton


  • 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)


  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.