Crockpot Mexican Corn and Chicken Soup Recipe

This crockpot Mexican corn soup has layers of flavor that include shredded chicken, black beans, creamed corn, Mexican spices as well as a creamy broth. Top this easy slow cooker soup with your choice of fresh squeezed lime, avocado, cilantro, sour cream and jalapeño.

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Crockpot Mexican corn and chicken soup is sure to bring your favorite fiesta flavors to your table.

My family loves this soup because it is full of the flavors they love from their favorite Mexican restaurant. Each of my children can customize their soup to their liking with additional topping such as extra cheese, sour cream and avocado. This recipe makes enough to serve my family of five with a serving or two perfect for leftovers or school lunches.

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How To MakeCrockpot Mexican Corn Soup:

1. Use a large crockpot for this recipe. Mine is 6 quarts.
2. Trim the fat off of the breasts.
3. Add the trimmed chicken, garlic, chicken broth, creamed cans of corn, Mexicorn, drained and rinsed black beans, undrained diced green chiles, chili powder, paprika, and cumin to the crockpot.
4. Stir well. Cover and cook on high for 3-5 hours or low for 4-6 hours or until the chicken shreds easily.
5. Remove the chicken and shred. See my instructions on easily shredding chicken in 1 minute.
6. While shredding the chicken add in the freshly grated cheese and the heavy cream.
7. Return the shredded chicken and mix. Season to taste with salt and pepper.
8. Serve with desired toppings: fresh lime, fresh cilantro,  sour cream, or fresh avocado.

Crockpot Mexican Corn Soup Printable:

Crockpot Mexican Corn and Chicken Soup

Sarah Mock

This crockpot Mexican corn soup has layers of flavor that include shredded chicken, black beans, creamed corn, Mexican spices as well as a creamy broth. Top this easy slow cooker soup with your choice of fresh squeezed lime, avocado, cilantro, sour cream and jalapeño. Crockpot Mexican corn and chicken soup is sure to bring your favorite fiesta flavors to your table.

4.5 from 6 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 4 hrs

Total Time 4 hrs 10 mins

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Course Soup

Cuisine Mexican

Servings 10 servings

Calories 441 kcal

Ingredients

  

1x2x3x

• 1 pound boneless skinless chicken breasts
• 2 cloves garlic minced
• 1 cup Chicken broth
• 2 cans 14.75 ounces EACH cream style corn
• 1 can 14.75 ounces Mexicorn
• 1 can 15.5 ounces black beans drained and rinsed
• 1 can 4 ounces diced green chiles
• 2 teaspoons chili powder
• 1/2 teaspoon paprika
• 1 1/4 teaspoon ground cumin
• 2 cups Monterey Jack Cheese freshly grated
• 2 cups heavy cream
• Salt and pepper to taste
• Optional additions: fresh lime fresh cilantro, sour cream, avocado

Instructions

 

• Use a large crockpot for this recipe. Mine is 6 quarts.
• Trim the fat off of the breasts.
• Add the trimmed chicken, garlic, chicken broth, creamed cans of corn, Mexicorn, drained and rinsed black beans, undrained diced green chiles, chili powder, paprika, and cumin to the crockpot.
• Stir well. Cover and cook on high for 3-5 hours or low for 4-6 hours or until the chicken shreds easily.
• Remove the chicken and shred. See my instructions on easily shredding chicken in 1 minute.
• While shredding the chicken add in the freshly grated cheese and the heavy cream.
• Return the shredded chicken and mix. Season to taste with salt and pepper.
• Serve with desired toppings: fresh lime, fresh cilantro, sour cream, or fresh avocado.

Video

Nutrition

Serving: 1gCalories: 441kcalCarbohydrates: 20gProtein: 27gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 10gTrans Fat: 1gCholesterol: 115mgSodium: 401mgFiber: 6gSugar: 3g

Tried this recipe?Let us know how it was!

Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.