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.
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.
Ingredients:
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How To Make Crockpot Mexican Corn Soup:
- 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.
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 cloves garlic minced
- 1 Cup Chicken broth
- 2 cans small can creamed corn 14.75 ounces EACH
- 1 can Mexicorn 14.75 ounces
- 1 can black beans 15.5 ounces, drained and rinsed
- 1 can green chiles
- 2 teaspoons chili powder
- ½ Teaspoon Paprika
- 1 ¼ Teaspoon ground cumin
- 2 Cups Monterey Jack Cheese freshly grated
- 2 Cups Heavy Cream
- Salt and pepper
- 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.
Nutrition
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.
Jen says
We love this recipe! We tweaked it a bit for my kids, because they are picky, but over all a great recipe!
Natasha says
This looks absolutely delicious, and PERFECT for those days where I really don't feel like being the one to do all of the cooking. Plus, can we REALLY go wrong with cheese?! Not at all!
Sarah says
I have this on my meal plan for this week! I am NOT feeling like cooking with this dreary weather. And yes.... cheese is fab!