Slow Cooker Mexican Chicken Corn Chowder Recipe
Crock Pot Mexican Chicken Corn Chowder Soup Recipe takes traditional chowder to the next level. Hearty chicken, creamy corn and more make the best meal.
Servings: 6
Ingredients
- 2 boneless skinless chicken breasts
- 1/2 cup chicken broth
- 1 can whole corn (do not drain)
- 2 cans cream style corn
- 1/2 cup Salsa Verde
- 1 can diced tomatoes with green chilis (10 oz)
- 2 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoon minced garlic
- 2 cups heavy cream
- 2 cups Monterey jack cheese (shredded)
Instructions
- Add all the ingredients except for the heavy whipping cream and cheese to a 6 quart crock pot. Stir to combine.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Remove the chicken and shred.
- Return the chicken back to the crock pot. Pour in the heavy cream and the shredded Monterey jack cheese.
- Stir to combine. Cover and cook on high for 15-20 minutes until the cheese is melted and cream is heated through.
- Serve with your favorite toppings and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 596kcal | Carbohydrates: 37g | Protein: 23g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 148mg | Sodium: 1314mg | Potassium: 654mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1796IU | Vitamin C: 15mg | Calcium: 373mg | Iron: 2mg
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