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.

Crockpot Mexican Corn Soup

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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Crockpot Mexican Corn Soup Directions:

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:

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Yield: 10 servings

Crockpot Mexican Corn and Chicken Soup

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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.

Prep Time 10 minutes

Cook Time 4 hours

Total Time 4 hours 10 minutes

Ingredients

• 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

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.

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  Crock-Pot 6-Quart Cook & Carry Slow Cooker

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving:Calories: 441Total Fat: 29gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 115mgSodium: 401mgCarbohydrates: 20gFiber: 6gSugar: 3gProtein: 27g

Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

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Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 11 years Sarah helps the home cook prepare her recipes with professional results.