Crock Pot Mexican Chicken Corn Chowder
A comforting and flavorful chowder that combines chicken, corn, and spices for a delightful meal.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Total Time: 370 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 1 lb chicken breast, boneless and skinless
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup chicken broth
- 1/2 cup diced onion
- 1 cup diced bell pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper, to taste
- 1 cup heavy cream (optional)
- Fresh cilantro, chopped (for garnish)
Instructions
- Prepare the chicken: Place the chicken breast in the bottom of the slow cooker.
- Add vegetables and spices: Add the drained corn, diced tomatoes (with juice), black beans, chicken broth, diced onion, diced bell pepper, chili powder, cumin, salt, and pepper directly into the slow cooker.
- Mix it up: Stir to combine all ingredients well.
- Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
- Shred the chicken: Carefully remove the chicken breast and shred it with two forks.
- Add cream (optional): Stir in the heavy cream if desired.
- Garnish and serve: Serve hot, topped with fresh cilantro.
Notes
Use fresh vegetables for the best flavor and adjust spices according to preference.
Find it online: https://dishvela.com/crock-pot-mexican-chicken-corn-chowder/