Ingredients
Scale
- 1 lb boneless skinless chicken thighs or breasts
- 2 tsp minced garlic
- 2 14.75 oz cans cream-style sweet corn
- 1.5 cups frozen fire-roasted corn
- 1 15 oz can black beans, rinsed and drained
- 1 4 oz can diced green chiles (with liquid)
- 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 (or plant-based cream alternative)
- Crushed tortilla chips for topping
- Fresh cilantro for topping
- Jalapeño slices for topping
- Diced avocado for topping
- Lime wedges for topping
- Sour cream for topping
Instructions
- Begin by gathering all your ingredients.
- In your slow cooker, place the chicken first. Next, add the minced garlic, cream-style sweet corn, frozen corn, black beans, diced green chiles (with their liquid), spices, chicken broth, half-and-half, and shredded cheese. Stir gently to combine everything well.
- Cover your crockpot with its lid and set it on low for about six hours or high for around three hours.
- Once cooked through, remove the chicken from the crockpot and shred it using two forks before returning it back into the soup. Stir everything together.
- Ladle generous portions of chowder into bowls and let everyone top their servings with crushed tortilla chips, fresh cilantro, jalapeño slices, diced avocado, lime wedges, and a dollop of sour cream.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 361
- Sugar: 6g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 19g
- Cholesterol: 79mg