Description
This hearty and creamy Mexican-inspired chicken corn chowder is the ultimate comfort food, packed with bold flavors like Salsa Verde, cumin, and diced tomatoes with green chilis. The tender, shredded chicken blends perfectly with the sweet corn, savory cream-style corn, and Monterey Jack cheese, creating a rich and satisfying chowder. The slow cooker does all the work, making this an easy, hands-off meal perfect for cozy nights or casual gatherings. Top it with your favorite garnishes like cilantro, avocado, or tortilla chips for an extra layer of deliciousness.
Ingredients
2 boneless skinless chicken breasts
½ cup chicken broth
1 can whole corn (do not drain)
2 cans cream-style corn
½ cup Salsa Verde
1 can diced tomatoes with green chilis (10 oz)
2 teaspoons cumin
1 teaspoon salt
1 teaspoon pepper
2 teaspoons minced garlic
2 cups heavy cream
2 cups Monterey jack cheese, shredded
Instructions
Add Ingredients: In a 6-quart slow cooker, add the chicken breasts, chicken broth, whole corn, cream-style corn, Salsa Verde, diced tomatoes with green chilis, cumin, salt, pepper, and minced garlic. Stir to combine.
Cook: Cook on low for 6-8 hours or on high for 3-4 hours.
Shred Chicken: Once the cooking time is up, remove the chicken breasts from the slow cooker and shred them using two forks.
Mix with Cream & Cheese: Return the shredded chicken to the slow cooker. Pour in the heavy cream and add the shredded Monterey Jack cheese. Stir to combine everything.
Final Cook: Cover and cook on high for an additional 15-20 minutes, until the cheese has melted and the cream is heated through.
Serve: Ladle the chowder into bowls, add your favorite toppings, and enjoy!
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
Nutrition
- Calories: 400