Description
Indulge in the rich and comforting flavors of Crockpot Mexican Street Corn & Chicken Chowder, a delightful fusion that brings the essence of elote to your dinner table. This easy-to-make chowder is perfect for busy weeknights or family gatherings. Simply toss your ingredients into the slow cooker, set it, and let it work its magic! The combination of tender chicken, fire-roasted corn, and savory spices creates a creamy soup that warms the soul and satisfies even the pickiest eaters. Enjoy customizing each bowl with toppings like fresh cilantro, diced avocado, or crunchy tortilla chips for a meal that feels both indulgent and wholesome.
Ingredients
Scale
- 1 lb boneless skinless chicken thighs or breasts
- 2 cans cream-style sweet corn (14.75 oz each)
- 1.5 cups frozen fire-roasted corn
- 1 can black beans (15 oz), rinsed and drained
- 2 cups shredded sharp cheddar cheese
- 2 cups half-and-half (or heavy cream)
- 1 cup low-sodium chicken broth
- 2 tsp minced garlic
- 2 tsp chili powder
- 1/2 tsp smoked paprika
- 1 1/4 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Gather all ingredients, rinse beans, and prepare any additional veggies.
- In the crockpot, combine chicken, garlic, both types of corn, black beans, diced chiles, spices, and chicken broth.
- Set the crockpot on low for 6 hours or high for 3 hours.
- Shred cooked chicken with forks and mix in cheddar cheese and half-and-half until well combined.
- Serve hot with toppings like crushed tortilla chips and avocado.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 5g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 80mg