Hearty Slow Cooker Mexican Chicken Corn Chowder Recipe

Comfort meets convenience with this hearty slow cooker Mexican chicken corn chowder that promises to warm your soul on chilly evenings.

Packed with tender chicken, sweet corn, and bold Mexican-inspired spices, this creamy soup delivers a burst of flavor in every spoonful.

The slow cooker works its magic, allowing ingredients to meld together into a rich, satisfying meal that requires minimal effort.

Chunks of chicken swim alongside vibrant vegetables, creating a wholesome dish that feels like a culinary hug.

Creamy, zesty, and incredibly simple to prepare, this chowder turns ordinary weeknight dinners into something extraordinary.

Grab your ingredients and let the slow cooker do the heavy lifting – a delicious adventure awaits.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours 10 minutes

Calories: 468 kcal

Servings: 7

Ingredients in Mexican Chicken Corn Chowder

• Chicken Breasts: Lean, tender protein that soaks up all the spicy Mexican flavors and becomes melt-in-your-mouth soft during slow cooking.

• Chicken Broth: Provides rich, savory foundation that deepens the overall taste of the chowder.
• Salsa Verde: Adds zesty, tangy green chile kick to elevate the entire dish's complexity.
• Diced Tomatoes with Green Chilis: Introduces bright acidity and subtle heat, creating multi-layered taste profile.

• Whole Corn: Brings sweet, crisp texture and bright kernels that pop in every spoonful.
• Cream-Style Corn: Creates velvety, smooth base that thickens chowder naturally.

• Cumin: Delivers warm, earthy undertones typical in authentic Mexican cuisine.
• Salt, Pepper: Essential for balancing and enhancing all other ingredient flavors.
• Minced Garlic: Provides aromatic depth and robust background note.

• Heavy Cream: Transforms chowder into luxuriously rich and silky consistency.
• Monterey Jack Cheese: Melts beautifully, adding creamy, mild cheese flavor with subtle tang.

What You’ll Need for Mexican Chicken Corn Chowder

• 6-quart slow cooker: The heart of this recipe, perfect for easy, hands-off cooking.
• Two forks: Essential for shredding the tender chicken breasts into delicious, bite-sized pieces.
• Ladle: Helps serve the creamy chowder smoothly into bowls.
• Measuring spoons: Precise for adding cumin, salt, and pepper.
• Cutting board: Useful for any quick chopping or mincing garlic.
• Wooden spoon or spatula: Great for stirring ingredients and mixing in cream and cheese.

Cooking Mexican Corn Chowder in the Slow Cooker

• Slow Cooker Preparation

Toss chicken, corn, salsa, tomatoes, and seasonings into your slow cooker. Mix everything together gently to create a flavor-packed base for your chowder.

• Cooking Time

Let the magical slow cooker work its charm. Simmer the ingredients on low heat for several hours or use high heat for a quicker meal, allowing the flavors to dance and mingle.

• Chicken Transformation

Pull out the tender chicken and break it into soft, delectable pieces using two forks. The meat will be so juicy it practically falls apart.

• Creamy Finale

Return the shredded chicken to the pot. Pour in rich cream and sprinkle generous handfuls of melty cheese. Stir until everything becomes a luscious, smooth mixture.

• Serving Celebration

Scoop the steaming chowder into deep bowls. Top with your favorite garnishes like fresh cilantro, crispy tortilla strips, or a dollop of sour cream. Enjoy your Mexican-inspired comfort feast!

Customizing This Hearty Chowder to Your Taste

• Adjust the heat by choosing mild or hot Salsa Verde, or add extra jalapeños for more kick.
• Replace chicken breasts with rotisserie chicken, turkey, or shredded pork for different flavor profiles.
• Substitute chicken with black beans or plant-based chicken alternatives to create a meatless version.
• Blend multiple cheeses like cheddar, pepper jack, or queso fresco for a richer, more complex taste.
• Top with crispy tortilla strips, fresh cilantro, diced avocado, or a dollop of sour cream to add crunch and freshness.

How to Serve Mexican Chicken Corn Chowder

• Garnish with Fresh Herbs: Sprinkle chopped cilantro or green onions on top for a burst of color and fresh flavor that complements the rich, creamy chowder.
• Create a Crunchy Topping: Crush tortilla chips or add crispy bacon bits to give the chowder an exciting texture and extra crunch that balances the creamy base.
• Pair with Side Companions: Serve alongside warm cornbread, a simple green salad, or Mexican-style rice to turn this chowder into a complete and satisfying meal that'll make taste buds dance.
• Customize with Heat: Add a dash of hot sauce, sliced jalapeños, or a sprinkle of red pepper flakes for those who love an extra kick of spiciness in their comfort food.

How to Store Mexican Corn Chowder for Later

• Refrigerate Wisely: Store leftover chowder in airtight containers within two hours of cooking. Keeps fresh in the refrigerator for 3-4 days, maintaining optimal flavor and texture.
• Freeze for Later: Transfer cooled chowder to freezer-safe containers, leaving some space for expansion. Freezes beautifully up to 3 months, perfect for quick meal preparation on busy days.
• Reheat with Care: Thaw frozen chowder overnight in the refrigerator. Warm gently in a saucepan over medium-low heat, stirring occasionally to prevent scorching. Add a splash of chicken broth if the consistency seems too thick.
• Prevent Separation: When reheating, stir frequently to keep cream and cheese from separating. If the chowder appears grainy, whisk in a small amount of warm broth to restore its smooth, creamy texture.

Hearty Slow Cooker Mexican Chicken Corn Chowder Recipe

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4.5 from 8 reviews

• Total Time: 8 hours 10 minutes
• Yield: 7 1x

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Description

Mexican chicken corn chowder brings hearty comfort to winter dining tables. Rich layers of spices and tender meat combine with creamy broth, offering you a satisfying meal that warms from within.

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Ingredients

Scale 1x2x3x

• 2 boneless skinless chicken breasts
• 1 can whole corn (do not drain)
• 2 cans cream-style corn
• ½ cup (120 ml) chicken broth
• ½ cup (120 ml) salsa verde
• 1 can diced tomatoes with green chilis (10 oz / 280 g)
• 2 cups (480 ml) heavy cream
• 2 cups (226 g) Monterey jack cheese, shredded
• 2 tsps cumin
• 1 tsp salt
• 1 tsp pepper
• 2 tsps minced garlic

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Instructions

1. Preparation: Combine chicken breasts, broth, corn kernels, cream-style corn, Salsa Verde, diced tomatoes with green chilis, ground cumin, kosher salt, black pepper, and minced garlic in a 6-quart slow cooker, gently mixing to distribute ingredients evenly.
2. Initial Cooking: Seal slow cooker and simmer on low for 6-8 hours or high for 3-4 hours, allowing flavors to develop and chicken to become supremely tender.
3. Chicken Transformation: Extract cooked chicken, shred into delicate morsels using two forks, then reintroduce to the simmering mixture.
4. Creamy Finale: Pour heavy cream and sprinkle Monterey Jack cheese over the chowder, thoroughly integrating to create a rich, velvety texture.
5. Final Heating: Continue cooking on high for 15-20 minutes, ensuring cheese melts completely and cream blends seamlessly with the existing ingredients.
6. Serving: Ladle the steaming chowder into bowls, garnishing with optional fresh cilantro, green onions, or additional cheese, and serve immediately while piping hot.

Notes

• Optimize Cooking Time: Choose low temperature for deeper flavor development or high temperature for quicker meal preparation, ensuring tender chicken and rich taste profile.
• Perfect Shredding Technique: Use two forks to pull cooked chicken apart, creating consistent bite-sized pieces that absorb the chowder’s delicious seasoning.
• Cheese Melting Hack: Add heavy cream and cheese during final cooking stage to prevent separation and achieve smooth, creamy texture without graininess.
• Customize Toppings: Experiment with fresh garnishes like cilantro, green onions, or extra cheese to elevate presentation and add personal flavor complexity.

• Prep Time: 10 minutes
• Cook Time: 8 hours
• Category: Lunch, Dinner, Snacks
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 7
• Calories: 468
• Sugar: 6 g
• Sodium: 905 mg
• Fat: 36 g
• Saturated Fat: 20 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 2 g
• Protein: 24 g
• Cholesterol: 112 mg