The BEST Crockpot Mexican Street Corn & Chicken Chowder

The BEST Crockpot Mexican Street Corn & Chicken Chowder Recipe – Dump it and forget about it slow cooker meal! A delicious Mexican crockpot corn and chicken chowder that has the same delicious flavors of Mexican Street Corn!

 

 

Servings: 6 people

Ingredients

• 1 pound boneless skinless chicken breasts or thighs
• 2 cloves garlic minced
• 1 cup Swanson® Organic Free-Range Chicken Stock or broth
• 2 cans (14.75 ounces EACH) cream style corn
• 1 can (14.75 ounces) fire-roasted corn or regular canned corn or Mexicorn (this is what is pictured in the photos — has the added red & green pepper)
• 1 can (15.5 ounces) black beans drained and rinsed
• 1 can (4 ounces) fire-roasted diced green chiles
• 2 teaspoons chipotle chili powder regular chili powder also works
• 1/2 teaspoon paprika
• 1 and 1/4 teaspoon ground cumin
• 2 cups Colby OR Monterey Jack Cheese freshly grated; not from a bag
• 2 cups half and half or heavy cream
• Salt and pepper to taste
• Optional additions: fresh lime, fresh cilantro, diced onion, hot sauce, sour cream, avocado

 

Instructions

1. Spray a large crockpot (I use a 6 quart crockpot) with nonstick spray.
2. Trim the fat off of the breasts or thighs. If you are using breasts cut each breast into 2 pieces.
3. Add the trimmed chicken, garlic, chicken stock, creamed cans of corn, drained fire-roasted corn, drained and rinsed black beans, undrained diced green chiles, chipotle chili powder, paprika, and cumin to the crockpot.
4. Stir well. Cover and cook on high for 3-5 hours or low for 4-6 hours or until the chicken shreds easily.
5. Remove the chicken and shred. While shredding the chicken add in the freshly grated (if you use cheese from a bag it gets greasy) cheese and the half and half.
6. Return the shredded chicken and mix. Season to taste with salt and pepper.
7. Serve with desired toppings: fresh lime, fresh cilantro, squirt of hot sauce, spoonful of sour cream, or fresh avocado.

 

 

Recipe by: chelseasmessyapron.com