Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crock Pot Mexican Chicken Corn Chowder: A Flavorful Delight!


  • Author: Sophie
  • Total Time: 6-8 hours 15 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

A delicious and hearty Mexican chicken corn chowder made in a crock pot, perfect for a comforting meal.


Ingredients

Scale
  • 2 cups of cooked chicken, shredded
  • 1 can (15 oz) of corn, drained
  • 1 can (14 oz) of diced tomatoes with green chilies
  • 1 cup of chicken broth
  • 1 cup of heavy cream
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 teaspoon of cumin
  • 1 teaspoon of chili powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. In a crock pot, combine the shredded chicken, corn, diced tomatoes, chicken broth, heavy cream, onion, garlic, cumin, chili powder, salt, and pepper.
  2. Stir well to combine all ingredients.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  4. Once cooked, stir well and adjust seasoning if necessary.
  5. Serve hot, garnished with fresh cilantro.

Notes

  • For a spicier version, add jalapeños or hot sauce.
  • This chowder can be made ahead of time and stored in the refrigerator for up to 3 days.
  • Leftovers can be frozen for up to 2 months.
  • Prep Time: 15 minutes
  • Cook Time: 6-8 hours
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 cup
  • Calories: 350
  • Sugar: 5g
  • Sodium: 800mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 20g
  • Cholesterol: 70mg

Keywords: Crock Pot, Mexican, Chicken, Corn, Chowder, Soup