Description
This Slow Cooker Mexican Chicken Corn Chowder is a creamy, flavorful soup perfect for a comforting meal. Tender chicken breasts are slow-cooked with corn, diced tomatoes with green chilies, and salsa verde, then blended with cream and Monterey Jack cheese for a rich, satisfying chowder that serves six.
Ingredients
Scale
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 cups frozen corn kernels
- 1 can (14.75 ounces) cream-style corn
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 cup salsa verde
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 2 cloves garlic, minced
- 1 cup heavy cream
- 2 cups shredded Monterey Jack cheese
Instructions
- Prepare the Slow Cooker: Place the chicken breasts in the bottom of a slow cooker. Add the chicken broth, frozen corn kernels, cream-style corn, diced tomatoes with green chilies, salsa verde, ground cumin, salt, and minced garlic on top of the chicken.
- Cook the Chicken: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is fully cooked and tender.
- Shred the Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
- Add Cream and Cheese: Stir in the heavy cream and shredded Monterey Jack cheese until the cheese is melted and the chowder is creamy and well combined.
- Final Simmer: Let the chowder simmer on low for an additional 10 to 15 minutes to allow the flavors to meld together well.
- Serve: Ladle the chowder into bowls and serve warm, optionally garnished with fresh cilantro, sour cream, or extra cheese.
Notes
- For a spicier chowder, add chopped jalapeños or a dash of cayenne pepper.
- For a thicker chowder, mash some of the corn kernels before adding the cream and cheese.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- This recipe is adaptable for gluten-free diets as all ingredients are naturally gluten-free.
- Use low-fat milk or half-and-half as a substitute for heavy cream to reduce fat content.
