Description
A hearty and flavor-filled Mexican chicken corn chowder, perfect for busy weeknights or gatherings. This creamy and rich dish combines tender chicken with vibrant vegetables and spices.
Ingredients
Scale
- 2 cups chicken breast, cooked and shredded
- 2 cups corn (frozen or canned)
- 1 can black beans, rinsed and drained
- 1 can diced tomatoes with green chilies
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup heavy cream
- Fresh cilantro for garnish
Instructions
- In a crock pot, combine chicken, corn, black beans, diced tomatoes, onion, garlic, chicken broth, cumin, chili powder, salt, and pepper. The colors should blend together beautifully.
- Stir well to mix all the ingredients, ensuring the spices evenly coat everything.
- Cover and cook on low for 360 minutes (6 hours) or high for 240 minutes (4 hours). You will start to smell the delightful aroma as it simmers.
- In the last 30 minutes of cooking, stir in the heavy cream. This is when the chowder thickens enough to coat your spoon.
- Serve hot, garnished with fresh cilantro for a touch of brightness.
Notes
Shred the chicken well to ensure it absorbs all the flavors. For a smoother texture, you can use an immersion blender briefly or mash some beans against the pot’s side. Use low-sodium chicken broth for better seasoning control. Add diced jalapeños for extra heat if desired.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 70mg