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The BEST Crockpot Mexican Street Corn & Chicken Chowder Recipe

This Crockpot Mexican Street Corn & Chicken Chowder brings the irresistible flavors of elote into a creamy, hearty soup that’s perfect for cozy dinners. Packed with tender chicken, smoky spices, and cheesy goodness, it’s an easy slow cooker meal that delivers bold taste with minimal effort. Whether topped with crunchy tortilla strips or a sprinkle of chili powder, every spoonful is pure comfort.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 people

Ingredients
  

  • 1 15-ounce can black beans, drained and rinsed
  • 1 ½ pounds boneless skinless chicken breasts
  • 3 cups frozen corn or fresh corn kernels
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 4-ounce can diced green chilies
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 cups chicken broth
  • 1 15-ounce can black beans, drained and rinsed
  • 1 8-ounce block cream cheese, softened
  • ½ cup heavy cream
  • 1 cup shredded cheddar cheese
  • ½ cup crumbled cotija cheese
  • Juice of 1 lime
  • Fresh cilantro chopped (for garnish)
  • Tajín seasoning or extra chili powder for garnish
  • Tortilla strips for topping, optional

Instructions
 

  • Place the chicken breasts, corn, onion, garlic, green chilies, chili powder, smoked paprika, cumin, salt, and black pepper into the slow cooker.
  • Pour in the chicken broth and stir to combine. Cover and cook on low for 4–6 hours or high for 2–3 hours, until the chicken is fully cooked and tender.
  • Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot.
  • Stir in the softened cream cheese, heavy cream, and shredded cheddar cheese. Cover and cook for another 20 minutes until the cheese is fully melted and the soup is thick and creamy.
  • Squeeze in the fresh lime juice and stir. Taste and adjust seasoning if needed.
  • Serve hot, garnished with crumbled cotija cheese, chopped cilantro, Tajín seasoning, and tortilla strips for an extra crunch.

Notes

  • Want extra heat? Add a diced jalapeño with the onions and garlic.
  • For a smoky depth of flavor, use fire-roasted corn instead of regular corn.
  • Dairy-free option: Use coconut milk instead of heavy cream and a dairy-free cheese alternative.
  • Make it thicker: Blend a portion of the soup with an immersion blender before adding the shredded chicken back in.
  • Leftovers: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.