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Slow Cooker Mexican Chicken Corn Chowder

A hearty and creamy chowder featuring tender chicken, sweet corn, and zesty spices, perfect for chilly evenings and family gatherings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, diced
  • 1 can corn, drained
  • 1 can black beans, drained and rinsed
  • 1 can diced tomatoes with green chilies
  • 1 cup chicken broth
  • 1 onion diced
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • to taste Salt and pepper
  • 1 cup heavy cream (optional) For a creamier texture
  • to garnish Chopped cilantro

Method
 

Preparation
  1. Gather all your ingredients. Dice your chicken breast and chop the onion and garlic.
Cooking
  1. Place the diced chicken, drained corn, rinsed black beans, diced tomatoes, chicken broth, chopped onion, minced garlic, cumin, chili powder, salt, and pepper into your slow cooker.
  2. Give everything a good stir to combine all those delicious flavors.
  3. Cover your slow cooker and set it to low for about 6 hours or on high for 3 hours. The longer you cook, the more tender the chicken will be.
  4. About 30 minutes before serving, if you want an even creamier texture, stir in the heavy cream.
Serving
  1. Once done, dish up the chowder in bowls, and sprinkle with fresh cilantro on top. Enjoy!

Notes

Feel free to swap the chicken for turkey or tofu for a vegetarian option. Use frozen corn if fresh isn't available. Store leftovers in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat gently on the stove, adding broth or water if too thick.