Description
A creamy and flavorful Mexican chicken corn chowder made easily in a slow cooker, perfect for family dinners or meal prep.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 cups frozen corn
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup heavy cream
- Fresh cilantro and lime wedges for garnish
Instructions
- Prep the chicken: Place the boneless, skinless chicken breasts at the bottom of your slow cooker.
- Add the veggies: Layer the frozen corn, black beans, diced tomatoes (with all the juice!), diced onion, and minced garlic on top of the chicken.
- Spice it up: Sprinkle in the chili powder, cumin, salt, and pepper. Give it a gentle stir to combine the ingredients.
- Broth base: Pour in the low-sodium chicken broth, covering all the ingredients.
- Set it & forget it: Cover the slow cooker and cook on low for 360 minutes or high for 240 minutes, until the chicken is tender and fully cooked.
- Shred & creamy: Once done, remove the chicken and shred it using two forks. Return it to the slow cooker and stir in the heavy cream until it’s richly blended and creamy.
- Serve & garnish: Ladle the chowder into bowls and garnish with fresh cilantro and a wedge of lime for that zesty kick.
Notes
Great for meal prep. Can be frozen, just add cream after reheating for best texture.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 360
- Sugar: 5g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 26g
- Cholesterol: 85mg