Ingredients
First Add
- 1 pound boneless, skinless chicken thighs or breasts (preferably thighs for more tenderness and flavor)
- 2 teaspoons minced garlic
- 2 (14.75-ounce) cans cream style sweet corn
- 1-1/2 cups frozen corn (fire-roasted preferred)
- 1 (15.25-ounce) can black beans, drained and rinsed
- 1 (4-ounce) can green chiles, undrained
- 2 teaspoons chili powder
- 1/2 teaspoon paprika
- 1-1/4 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup chicken stock or broth
Add Later
- 2 cups shredded sharp Cheddar cheese
- 2 cups half-and-half or heavy cream (see notes for substitution)
Toppings (Optional)
- Additional shredded cheese
- Fresh lime wedges
- Fresh cilantro
- Hot sauce
- Sour cream
- Avocado
- Tortilla chips
Instructions
- Prep the Crock-Pot: Spray a 6-quart Crock-Pot with cooking spray. Leave fat on chicken thighs to render during cooking; if using breasts, cut each into 2–3 pieces for even cooking.
- Add initial ingredients: Place chicken, minced garlic, cream style corn, frozen corn, black beans, green chiles, chili powder, paprika, cumin, salt, pepper, and chicken stock into the Crock-Pot. Stir well to combine.
- Cook the soup: Cover and cook on high for 3–5 hours or on low for 4–6 hours until the chicken shreds easily with a fork.
- Shred the chicken: Remove chicken from the Crock-Pot and shred it finely using two forks.
- Add cheese and cream: Gradually stir in the shredded Cheddar cheese until melted, then add the half-and-half (or heavy cream). Return the shredded chicken to the soup and stir well. Adjust salt and pepper to taste.
- Serve and garnish: Ladle the chowder into bowls and add your favorite toppings such as extra cheese, fresh lime, cilantro, hot sauce, sour cream, avocado, and tortilla chips.
Notes
- Chicken thighs are preferred over breasts for a more tender, flavorful, and easily shredded meat.
- To make half-and-half at home, combine equal parts whole milk and heavy cream. Use all heavy cream if you want a richer, thicker chowder.
- Toppings like fresh lime, cilantro, hot sauce, sour cream, avocado, and tortilla chips enhance the flavor and texture.
- Store leftovers in an airtight container in the fridge for up to 5 days. Reheat gently on low heat with stirring; add a splash of cream if needed.
- For freezing, cool the soup completely then transfer to an airtight freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
