Crockpot Mexican Street Corn & Chicken Chowder
If you’re searching for a comforting and hearty dish that requires minimal effort, look no further than this Crockpot Mexican Street Corn & Chicken Chowder. This delightful recipe captures the essence of traditional elote with its sweet corn, aromatic spices, and creamy texture, making it perfect for busy weeknights or family gatherings.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: Serves 6
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
- 1 lb boneless skinless chicken thighs
- 2 tsp minced garlic
- 2 cans (14.75 oz each) cream-style sweet corn
- 1.5 cups frozen corn
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (4 oz) 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
Instructions
- Gather all ingredients.
- In your crockpot, place the chicken thighs at the bottom. Add garlic, cream-style sweet corn, frozen corn, black beans, green chiles with liquid, spices, and chicken broth.
- Cover and cook on low for about 6 hours (or high for 3-4 hours) until chicken is tender.
- Shred the chicken in the pot; stir in cheddar cheese and half-and-half until creamy.
- Serve with toppings such as crushed tortilla chips, cilantro, jalapeño slices, diced avocado, lime wedges, and sour cream.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 540
- Sugar: 6g
- Sodium: 820mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 90mg