Crock Pot Mexican Chicken Corn Chowder Recipe

Mexican Chicken Corn Chowder is a hearty, comforting soup that’s packed with flavor, warmth, and the zest of Mexican spices. The combination of tender chicken, sweet corn, creamy potatoes, and a rich broth, all infused with Mexican flavors, makes this chowder a perfect dish for any season, but especially for those cold evenings when you want something cozy and filling.

Why Crock Pot Mexican Chicken Corn Chowder?

Using the Crock Pot or slow cooker to make this Mexican Chicken Corn Chowder simplifies the process. The slow cooking allows the chicken to become tender, the flavors to deepen, and the soup to reach the perfect consistency without constant attention. This method ensures you have a bowl of creamy, flavorful soup ready by the end of the day with minimal hands-on preparation.

Instructions for Crock Pot Mexican Chicken Corn Chowder

Step 1: Prepare the Chicken

1. Trim and Cut the Chicken: Start by trimming any excess fat from the chicken breasts or thighs. You can leave the chicken breasts whole if you prefer to shred them later, but cutting them into smaller pieces will allow them to cook more evenly and integrate better into the soup. For a smoother consistency, consider shredding the chicken once it’s cooked in the Crock Pot.

2. Sear the Chicken (Optional): While this step is optional, searing the chicken before adding it to the slow cooker adds extra flavor to the soup. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and cook for 2-3 minutes on each side, just enough to brown the outside. Once browned, remove the chicken and set it aside. This will add depth to the final dish by caramelizing the chicken slightly.

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Step 2: Prepare the Vegetables and Seasoning

1. Chop the Vegetables: Peel and dice the russet potatoes into small cubes to ensure even cooking. Chop the onion and mince the garlic.

2. Sauté the Onion and Garlic (Optional): In the same skillet used for searing the chicken, add the chopped onion and cook over medium heat until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. This step enhances the flavor of the onions and garlic, but if you’re in a hurry, you can add these ingredients directly to the Crock Pot without sautéing.

3. Mix the Mexican Seasoning: In a small bowl, combine the chili powder, cumin, smoked paprika, coriander, turmeric, oregano, and crushed red pepper flakes (if using). This blend of spices will give your chowder a rich, slightly smoky, and mildly spicy flavor. Set aside.

Step 3: Assemble the Soup in the Crock Pot

1. Add the Ingredients to the Crock Pot: Transfer the seared chicken (or raw chicken if you skipped the searing step), sautéed onion and garlic (if using), diced potatoes, and frozen corn to the Crock Pot. Add the chicken broth and stir everything together.

2. Season the Soup: Add the Mexican seasoning blend to the Crock Pot. Stir the soup to distribute the spices evenly throughout the ingredients. Season with salt and pepper to taste. You can adjust the amount of seasoning based on how spicy or flavorful you prefer your soup.

3. Cook the Soup: Cover the Crock Pot and cook on low for 6-7 hours or high for 3-4 hours. The potatoes should be tender, and the chicken should easily shred with a fork once cooked. If you’re using raw chicken breasts, they should reach an internal temperature of 165°F (75°C) by the time the soup is done.

Step 4: Shred the Chicken

1. Shred the Chicken: Once the soup is cooked, remove the chicken breasts or thighs from the Crock Pot. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the soup and stir well.

Step 5: Finish the Soup

1. Add the Milk and Cream: Once the chicken is shredded and returned to the soup, add the milk and heavy cream (if using). Stir until the soup is smooth and creamy. The creaminess can be adjusted to your liking—if you want a lighter soup, use more milk and less cream.

2. Melt the Cheese: Stir in the shredded cheese (cheddar or a Mexican blend) into the soup. The cheese will melt into the soup, making it rich and creamy. Continue stirring until the cheese is fully melted and incorporated into the broth.

3. Simmer for Extra Creaminess: Allow the soup to simmer on low for an additional 15-30 minutes to thicken up and allow the flavors to meld together. The soup should have a creamy, thick consistency, with chunks of chicken and potatoes in every spoonful.

Step 6: Serve and Garnish

1. Taste and Adjust: Taste the soup and adjust seasoning if needed. You can add more salt, pepper, or even a dash of lime juice to enhance the flavors.

2. Serve: Ladle the Mexican Chicken Corn Chowder into bowls and garnish with freshly chopped cilantro, lime wedges, and any of the optional toppings like tortilla strips, avocado slices, or a dollop of sour cream. The garnishes add a refreshing contrast to the warm, creamy soup.

3. Enjoy: Your Crock Pot Mexican Chicken Corn Chowder is now ready to be enjoyed! The richness of the broth, the smokiness from the spices, and the sweetness of the corn all combine to create an irresistible dish.

Tips for Perfect Crock Pot Mexican Chicken Corn Chowder

• Use Chicken Thighs for Extra Flavor: While boneless, skinless chicken breasts are often used, chicken thighs provide more flavor and moisture, making the chowder even more delicious. They also tend to shred better and stay tender after slow cooking.

• Customize the Spice Level: Adjust the heat of the soup by increasing or decreasing the amount of crushed red pepper flakes or chili powder. If you prefer a milder soup, omit the crushed red pepper flakes or use a mild chili powder.

• Make it Gluten-Free: This recipe is naturally gluten-free, but if you’re serving it with tortilla strips or chips, be sure to check that they are gluten-free as well.

• Vegetarian Option: To make this soup vegetarian, replace the chicken with a combination of beans (such as black beans or pinto beans) and additional vegetables like zucchini or bell peppers. You may need to adjust the seasonings to balance the flavors.

• Thicken the Soup: If you prefer a thicker soup, mash some of the potatoes with a fork once they are tender, or add a tablespoon of cornstarch mixed with water to the soup during the last 30 minutes of cooking.

• Freeze for Later: This soup freezes well. After cooking, allow the soup to cool completely and store it in an airtight container in the freezer for up to three months. To reheat, thaw it overnight in the refrigerator and heat on the stovetop or in the microwave.

Variations of Crock Pot Mexican Chicken Corn Chowder

1. Add More Vegetables: Consider adding other vegetables such as bell peppers, diced tomatoes, or carrots to increase the nutritional value and variety of flavors in the soup. These vegetables will soften during the slow cooking process and add more color and texture to the chowder.

2. Spicy Mexican Chicken Corn Chowder: If you enjoy heat, add diced jalapeños, a chipotle pepper in adobo sauce, or a few dashes of hot sauce to spice things up.

3. Use Roasted Corn: For an extra layer of flavor, use roasted corn instead of frozen corn. Roasting the corn brings out its natural sweetness and adds a smoky depth to the soup.

Final Thoughts

Crock Pot Mexican Chicken Corn Chowder is an easy, delicious, and satisfying meal that’s perfect for busy days when you want to come home to a warm and hearty dish. With its blend of Mexican spices, tender chicken, and creamy broth, it’s a soup that everyone will love. Whether you’re making it for a weeknight dinner, a gathering, or just for meal prep, this soup will surely become a family favorite.

Yield: 6

Crock Pot Mexican Chicken Corn Chowder Recipe

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Mexican Chicken Corn Chowder is a hearty, comforting soup that’s packed with flavor, warmth, and the zest of Mexican spices. The combination of tender chicken, sweet corn, creamy potatoes, and a rich broth, all infused with Mexican flavors, makes this chowder a perfect dish for any season, but especially for those cold evenings when you want something cozy and filling.

Prep Time 15 minutes

Cook Time 6 hours

Total Time 6 hours 15 minutes

Ingredients

• 1 pound boneless, skinless chicken breasts or thighs
• 1 (15 oz) can of sweet corn (drained)
• 1 (4 oz) can of diced green chilies
• 1 (10 oz) can of diced tomatoes with green chilies (like Rotel, optional for extra spice)
• 1 (14 oz) can of chicken broth
• 1 cup diced potatoes (about 2 medium potatoes, peeled)
• 1/2 cup chopped onion
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream (or use half-and-half for a lighter version)
• 1/2 cup shredded cheddar cheese (plus more for garnish)
• Optional toppings: sour cream, cilantro, tortilla strips, avocado, or lime wedges

Instructions

1. Prepare the ingredients: Add the chicken breasts (or thighs) to the Crock Pot. Then, add the sweet corn, diced green chilies, diced tomatoes, chicken broth, diced potatoes, onion, garlic powder, cumin, chili powder, paprika, salt, and pepper. Stir to combine.
2. Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours. The chicken should be fully cooked, and the potatoes tender.
3. Shred the chicken: After cooking, remove the chicken breasts (or thighs) and shred them using two forks. Return the shredded chicken to the Crock Pot.
4. Add cream and cheese: Stir in the heavy cream and shredded cheddar cheese. Mix well until the cheese is melted and the soup becomes creamy.
5. Taste and adjust: Taste the chowder and adjust seasonings if necessary—add more salt, pepper, or chili powder depending on your preference.
6. Serve: Ladle the chowder into bowls and top with your choice of optional toppings like sour cream, cilantro, avocado, tortilla strips, or a squeeze of lime.

Notes

Chicken Type: You can use boneless, skinless chicken breasts or thighs. If you prefer more flavor, chicken thighs are a great option as they tend to stay juicy.

Make it Spicy: If you like a spicier chowder, feel free to add a chopped jalapeño or more diced tomatoes with green chilies. You could also use a spicier variety of chili powder or add hot sauce.

Potatoes: The potatoes help thicken the soup and give it that hearty chowder texture. You can leave the skin on for extra texture and fiber or peel them for a smoother feel.

Make it Lighter: To reduce the richness of the soup, you can substitute the heavy cream with milk or use a lighter version like half-and-half. You can also reduce the cheese or skip it altogether if you prefer a lighter soup.