Cooked - Crockpot Mexican Street Corn & Chicken Chowder

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Crockpot Mexican Street Corn & Chicken Chowder

1.0

1 lb boneless (skinless chicken thighs or breasts (leave whole, or halve breasts))

2 tsp minced garlic

2 14.75 oz cans cream-style sweet corn

1.5 cups frozen corn (preferably fire-roasted)

1 15 oz can black beans, rinsed and drained

1 4 oz can diced green chiles (with liquid)

2 tsp chili powder

½ tsp smoked paprika

1 ¼ tsp ground cumin

1 tsp salt

½ tsp black pepper

1 cup low-sodium chicken broth

2 cups shredded sharp cheddar cheese

2 cups half-and-half (or heavy cream)

Crushed tortilla chips

Fresh cilantro

Jalapeño slices

Diced avocado

Lime wedges

Sour cream

Lightly spray the inside of a 6-quart slow cooker with cooking spray.
To the crockpot, add all “Add First” ingredients. Stir gently to combine.
Cover and cook on high for 3–5 hours or low for 4–6 hours, until chicken shreds easily.
Remove chicken, shred with two forks, and return to the pot.
Gradually stir in the shredded cheese until melted. Add half-and-half and stir until fully incorporated.
Ladle into bowls and top with your favorite toppings.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Chowder

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 4h

Created 19 weeks ago

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