Slow-Cooker Salsa Chicken Mexican Street Corn Chowder

ByMelissa Brown
0 Comments
Jump to Recipe

If you’re looking for a delicious and easy-to-make soup that’s perfect for a cold day, then look no further than this Slow-Cooker Salsa Chicken Mexican Street Corn Chowder recipe. This recipe is packed with flavor and will surely be a hit with your family and friends.

This recipe is incredibly versatile and can be easily adjusted to suit your tastes. If you prefer a spicier kick, simply increase the amount of diced green chilies or salsa. On the other hand, if you prefer a milder flavor, simply reduce the amount of chili powder and cumin.

What’s great about this recipe is that it can be prepared ahead of time and stored in the refrigerator or freezer for later use. That means you can enjoy this delicious soup whenever you’re in the mood for a quick and satisfying meal.

Ingredients

  • Boneless, skinless chicken breasts
  • Cloves minced garlic
  • Cream-style corn
  • Whole kernel corn, drained.
  • Diced tomatoes and green chilies, undrained
  • Diced green chilies, undrained
  • Black beans, drained and rinsed.
  • Chicken broth
  • Salsa
  • Chili powder
  • Cumin
  • Smoked paprika
  • Salt
  • Black pepper
  • Heavy cream
  • Shredded cheddar cheese
  • Fresh cilantro

Instructions

Step 1

In a slow cooker, combine the chicken, garlic, cream-style corn, whole kernel corn, diced tomatoes and green chilies, diced green chilies, black beans, chicken broth, salsa, chili powder, cumin, smoked paprika, salt, and black pepper.

Step 2

Cover and cook on low for 6-8 hours or high for 3-4 hours.

Step 3

Remove the chicken from the slow cooker and shred it with two forks.

Step 4

Return the chicken to the slow cooker and stir in the heavy cream, shredded cheddar cheese, and chopped cilantro.

Step 5

Cook on high for 30 minutes or until the cheese is melted and the soup is heated.

Why You’ll Love This Recipe

  • This recipe is easy to make and requires minimal prep time.
  • It’s a slow-cooker recipe, which means you can set it and forget it until it’s ready to eat.
  • The combination of flavors in this recipe is delicious and unique, with the cream-style corn, diced tomatoes and green chilies, and salsa all coming together to create a Mexican-inspired dish.
  • This recipe is versatile and can be customized to your liking. You can adjust the spice level by adding more or less chili powder and cumin, and you can add more or less salsa and diced green chilies to suit your taste.

Tips and Variations

  • Add a cornstarch slurry during the last 30 minutes of cooking to make the soup thicker.
  • Exclude the chicken and substitute it with vegetable broth for a vegetarian alternative.
  • For added convenience, consider using pre-cooked shredded chicken to simplify the soup-making process.
  • First, brown the chicken on both sides to make the soup on the stovetop. Then, add the remaining ingredients and let it simmer.
  • For a creamier soup, consider adding additional heavy cream or cream cheese.
  • To make the soup spicier, add more diced green chilies or jalapenos.

Notes

  • This recipe can be easily customized to your liking. You can add more diced green chilies or salsa if you prefer a spicier soup. If you prefer a milder soup, you can reduce the amount of chili powder and cumin.
  • This soup can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Enjoy this Slow-Cooker Salsa Chicken Mexican Street Corn Chowder recipe with your family and friends. It’s a delicious and easy-to-make soup that’s perfect for any occasion.

Slow-Cooker Salsa Chicken Mexican Street Corn Chowder

Slow-Cooker Salsa Chicken Mexican Street Corn Chowder

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes

Looking for the best summer crockpot recipes? Look no further than this delicious Slow-Cooker Salsa Chicken Mexican Street Corn Chowder. Packed with vibrant flavors, this soup is perfect for those warm summer days when you want to enjoy a flavorful and hearty meal without spending too much time in the kitchen.

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 2 cloves minced garlic
  • 2 cans (14.25 oz. EACH) cream-style corn
  • 1 can (15 oz.) whole kernel corn, drained
  • 1 can (10 oz.) diced tomatoes and green chilies, undrained
  • 1 can (4 oz.) diced green chilies, undrained
  • 1 can (15 oz.) black beans, drained and rinsed
  • 1 can (14 oz.) chicken broth
  • 1/2 cup salsa
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped fresh cilantro

Instructions

  1. In a slow cooker, combine the chicken, garlic, cream-style corn, whole kernel corn, diced tomatoes and green chilies, diced green chilies, black beans, chicken broth, salsa, chili powder, cumin, smoked paprika, salt, and black pepper.
  2. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  3. Remove the chicken from the slow cooker and shred it with two forks.
  4. Return the chicken to the slow cooker and stir in the heavy cream, shredded cheddar cheese, and chopped cilantro.
  5. Cook on high for 30 minutes or until the cheese is melted and the soup is heated.

Notes

  • This recipe can be easily customized to your liking. You can add more diced green chilies or salsa if you prefer a spicier soup. If you prefer a milder soup, you can reduce the amount of chili powder and cumin.
  • This soup can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
  • This video shows you how to make a scrumptious chicken bacon corn chowder in your slow cooker, but there is a slight difference from the recipe I shared with you. The video adds bacon to the soup, which you can easily skip if you don’t want it or replace with something else. The bacon gives the soup some extra flavor and crunch, but it is unnecessary. You can still enjoy this soup without it.

    • Nutrition Information:
    Yield: 6 Serving Size: per serving
    Amount Per Serving: Calories: 138 kcalTotal Fat: 3gCarbohydrates: 10gProtein: 20g
    © mltxb

    Similar Posts

    Leave a Reply