This creamy Mexican chicken corn chowder is a satisfying meal that develops deep flavor in the slow cooker. It is a hearty combination of sweet corn and tender chicken, making it an ideal choice for family dinners.
List of ingredients
- 2 boneless skinless chicken breasts – provides the protein base.
- 1/2 cup chicken broth – creates a savory liquid foundation.
- 1 can whole corn (do not drain) – adds sweetness and texture.
- 2 cans cream style corn – thickens the chowder base.
- 1/2 cup Salsa Verde – adds tangy and zesty Mexican flavor.
- 1 can diced tomatoes with green chilis (10 oz) – introduces acidity and mild heat.
- 2 teaspoon cumin – provides an earthy, warm spice.
- 1 teaspoon salt – enhances all the flavors.
- 1 teaspoon pepper – adds a subtle spicy kick.
- 2 teaspoon minced garlic – adds aromatic depth.
- 2 cups heavy cream – makes the soup rich and velvety.
- 2 cups Monterey jack cheese (shredded) – adds creaminess and a mild salty taste.
step-by-step instructions
- Combine Ingredients: Add the chicken breasts, chicken broth, undrained whole corn, cream style corn, salsa verde, diced tomatoes with green chilis, cumin, salt, pepper, and minced garlic to a 6 quart crock pot. Stir everything well to ensure the spices are evenly distributed.
- Slow Cook: Set the slow cooker to low and cook for 6-8 hours, or set it to high for 3-4 hours. Ensure the lid remains closed to keep the moisture inside.
- Shred Chicken: Remove the cooked chicken breasts from the pot. Use two forks or a hand mixer to shred the meat into bite-sized pieces.
- Add Dairy: Return the shredded chicken to the crock pot. Pour in the heavy cream and stir in the shredded Monterey jack cheese.
- Final Heat: Cover the pot and cook on the high setting for 15-20 minutes. Stir occasionally until the cheese is completely melted and the cream is heated through.
- Serve: Ladle the chowder into bowls. Add your preferred toppings and enjoy the meal.
Pro Cooking Tips
Grate Your Cheese by Hand
For the smoothest texture, purchase a block of Monterey Jack and grate it yourself. Pre-shredded cheeses contain cellulose or cornstarch to prevent clumping, which can make the soup grainy. Hand-grated cheese melts much more efficiently into the hot broth.
Manage the Heat Levels
If you prefer a milder soup, you can substitute the diced tomatoes with green chilis for standard diced tomatoes. You can also reduce the amount of salsa verde to lower the tang and spiciness. Always taste the broth before adding the final dairy components to adjust seasoning.
Incorporate Extra Vegetables
You can increase the nutritional value by adding finely diced carrots, celery, or bell peppers. Add these vegetables at the beginning of the slow cooking process so they have time to soften. This adds a nice contrast in texture and a variety of colors to the dish.
Add Legumes for Heartiness
Black beans or pinto beans are excellent additions that complement the Mexican flavor profile. Stir in a rinsed can of beans during the last hour of cooking. This prevents the beans from becoming too mushy while ensuring they are heated through.
Serving Recommendations
Pair with Savory Rice
Serving this chowder over a bed of white rice or cilantro-lime rice makes it a more substantial meal. The rice helps absorb the creamy broth, making every bite more filling. This is particularly useful when serving the soup as a main course rather than a side.
Balance with a Fresh Salad
Because this chowder is rich and creamy, a crisp side salad provides a necessary balance. Use a light lemon or vinaigrette dressing to cut through the heaviness of the cheese and cream. This creates a well-rounded meal that feels lighter on the palate.
Add Roasted Vegetable Sides
Roasted broccoli or asparagus provides a charred, earthy flavor that complements the sweetness of the corn. Prepare these in the oven while the soup is in its final heating phase. The contrast between the roasted vegetables and the creamy soup is highly satisfying.
Top with Fresh Avocado
Diced avocado adds a buttery texture and healthy fats to the dish. Add the avocado immediately before serving to prevent it from browning. It pairs perfectly with the salsa verde and the creamy base of the chowder.
Include a Dollop of Sour Cream
Adding a spoonful of sour cream on top provides a cooling element that offsets the spices. It also enhances the overall richness of the soup. You can swirl it into the bowl for a decorative and flavorful effect.
Use a Squeeze of Fresh Lime
Fresh lime juice provides a bright acidity that cuts through the richness of the dairy. Squeeze a lime wedge over each bowl just before eating. This acidity awakens the flavors of the cumin and green chilis.
Garnish with Fresh Cilantro
Chopped fresh cilantro adds a bright, herbaceous note that is traditional in Mexican cuisine. Stir it in at the very end or use it as a garnish. This ensures the herb remains vibrant and doesn’t wilt from the heat.
Add Sliced Jalapeños for Heat
For those who enjoy a spicy kick, thinly sliced fresh jalapeños are a great addition. They provide a crisp texture and an immediate heat that cuts through the creamy cheese. You can remove the seeds to keep the heat moderate.
Serve with Corn Tortilla Chips
Corn tortilla chips are the perfect accompaniment for dipping into the thick chowder. You can also crush a few chips on top of the soup for an added crunch. They provide a salty contrast to the sweet corn.
Sprinkle with Green Onions
Sliced green onions provide a mild onion flavor and a pop of bright color. Use both the white and green parts of the stalk for the best taste. This adds a fresh, sharp finish to the hearty soup.
Customizations and Substitutions
Use Pre-Cooked Chicken
If you are short on time, you can use rotisserie chicken or canned chicken. If using pre-cooked meat, omit the chicken from the initial slow cooking stage. Add the shredded meat at the same time you add the heavy cream and cheese.
Try Different Cheese Varieties
While Monterey Jack is recommended for its melting properties, Pepper Jack is a great alternative for more heat. Mozzarella can be used for a milder taste and a stretchier consistency. Always ensure the cheese is a meltable variety to avoid clumps.
Increase Flavor with Green Chilies
To give the soup a more authentic and spicy profile, add a small can of diced green chilies. Stir these in with the initial ingredients before starting the slow cooker. This layers the heat throughout the entire cooking process.
Add Chili Powder for Depth
Mixing in a teaspoon of chili powder adds a deeper, earthier smokiness to the base. Combine this with the cumin and salt at the beginning. It complements the salsa verde and adds a more complex flavor profile.
Storage and Preservation
Proper Refrigeration Guidelines
Once the soup has cooled, transfer it to an airtight container. It will remain fresh and safe for consumption for up to five days in the refrigerator. Ensure the container is sealed tightly to prevent the soup from absorbing other odors.
Freezing the Chowder
You can freeze this chowder to save for later, although the texture may change slightly during the thawing process. The dairy components can sometimes separate when frozen. To fix this, stir the soup vigorously after thawing and during reheating to restore the emulsion.
Reheating Methods
Stovetop Reheating
Pour the leftover soup into a large pot over medium-low heat. Stir frequently to ensure the cheese and cream are heated evenly without scorching the bottom. Add a splash of milk or broth if the soup has thickened too much in the fridge.
Microwave Reheating
Place individual servings in a microwave-safe bowl. Heat the soup in 30-second intervals, stirring between each session. This prevents hot spots and ensures the cheese melts smoothly throughout the serving.
Troubleshooting the Recipe
Adjusting the Soup Thickness
If the chowder becomes too thick after sitting, stir in a small amount of chicken broth or milk to loosen it. Conversely, if it is too thin, simmer it on the high setting for an additional 20 minutes. Adding a bit more shredded cheese can also help thicken the consistency.
Preventing Cream from Curdling
To avoid curdling, do not let the soup reach a rolling boil after adding the heavy cream. The low and slow heat of the crock pot is ideal for maintaining the stability of the dairy. Stirring gently helps distribute the heat evenly.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs are an excellent substitute. They are often more tender and flavorful than breasts, especially when cooked for several hours in a slow cooker.
Can I make this in an Instant Pot?
This recipe can be adapted for an Instant Pot. Cook the initial ingredients under high pressure for 15-20 minutes, then use the saute function to stir in the cream and cheese until melted.
How do I make the soup less creamy?
To reduce the richness, you can replace the heavy cream with whole milk or half-and-half. Keep in mind that this will result in a thinner consistency and a less intense flavor.
Print
Slow Cooker Mexican Chicken Corn Chowder
- Total Time: 8 hours 10 minutes
- Yield: 6 servings 1x
- Diet: General
Description
Crock Pot Mexican Chicken Corn Chowder Soup Recipe takes traditional chowder to the next level. Hearty chicken, creamy corn and more make the best meal.
Ingredients
- 2 boneless skinless chicken breasts
- 1/2 cup chicken broth
- 1 can whole corn (do not drain)
- 2 cans cream style corn
- 1/2 cup Salsa Verde
- 1 can diced tomatoes with green chilis (10 oz)
- 2 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoon minced garlic
- 2 cups heavy cream
- 2 cups Monterey jack cheese (shredded)
Instructions
- Step 1: Add 2 boneless skinless chicken breasts, 1/2 cup chicken broth, 1 can whole corn (do not drain), 2 cans cream style corn, 1/2 cup salsa verde, 1 can diced tomatoes with green chilis (10 oz), 2 teaspoon cumin, 1 teaspoon salt, 1 teaspoon pepper, and 2 teaspoon minced garlic to a 6 quart crock pot and stir to combine.
- Step 2: Cook on low for 6-8 hours or on high for 3-4 hours.
- Step 3: Remove the chicken and shred.
- Step 4: Return the shredded chicken to the crock pot. Add 2 cups heavy cream and 2 cups shredded Monterey jack cheese.
- Step 5: Stir to combine, cover, and cook on high for 15-20 minutes until the cheese is melted and cream is heated through.
- Step 6: Serve with your favorite toppings and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 596 kcal
- Sugar: 11 g
- Sodium: 1314 mg
- Fat: 42 g
- Saturated Fat: 26 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.01 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 148 mg