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Crockpot Mexican Street Corn & Chicken Chowder

Crockpot Mexican Street Corn & Chicken Chowder
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Crockpot Mexican Street Corn & Chicken Chowder is a delicious and comforting dish that brings the vibrant flavors of Mexican street corn right to your dining table. This creamy chowder features tender shredded chicken, sweet corn, and an array of spices that create a bold flavor profile everyone will love. Perfect for busy weeknights or cozy gatherings, simply toss the ingredients into your slow cooker and let it do the work. Top with fresh avocado, cilantro, and crispy tortilla chips for a delightful meal that’s as easy to prepare as it is satisfying.

Ingredients

Scale
  • 1 lb boneless skinless chicken thighs or breasts
  • 2 tsp minced garlic
  • 2 cans cream-style sweet corn
  • 1.5 cups frozen fire-roasted corn
  • 1 can black beans (rinsed and drained)
  • 1 can diced green chiles
  • 2 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1 1/4 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup low-sodium chicken broth
  • 2 cups shredded sharp cheddar cheese
  • 2 cups half-and-half
  • Crushed tortilla chips
  • Fresh cilantro
  • Jalapeño slices
  • Diced avocado
  • Lime wedges
  • Sour cream

Instructions

  1. Gather all ingredients and rinse the black beans.
  2. In the slow cooker, combine chicken, minced garlic, both types of corn, black beans, green chiles, spices, and chicken broth. Mix gently.
  3. Cover and cook on low for about 6 hours or high for about 3 hours until chicken is cooked.
  4. Remove chicken from the pot and shred it before returning to the chowder.
  5. Stir in cheddar cheese and half-and-half until melted and creamy.
  6. Serve hot topped with crushed tortilla chips, cilantro, jalapeños, avocado, lime wedges, and sour cream if desired.

Nutrition

Find it online: https://allfoodierecipes.com/crockpot-mexican-street-corn-chicken-chowder/