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