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    Home | Recipes | Chicken Recipes

    Mexican Corn and Chicken Soup (Crockpot)

    Published: Feb 8, 2018 · Modified: Sep 25, 2023 by Sarah Mock As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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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

    I’ve partnered with Peapod LLC to create this content. As always, all thoughts and opinions are my own.

    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:

    • chicken breasts, boneless skinless
    • garlic, minced
    • Chicken broth
    • cream style corn
    • Mexicorn
    • black beans, drained and rinsed
    • diced green chiles
    • chili powder
    • paprika
    • ground cumin
    • Monterey Jack Cheese freshly grated
    • heavy cream
    • Salt and pepper to taste
    • Optional additions: fresh lime fresh cilantro, sour cream, avocado

    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. #crockpot #slowcooker #crockpotsoup #mexicanstreetcornchowder #slowcookersoup #soup

    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 soup

    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.
    4.28 from 11 votes
    Pin Recipe Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep time for the recipePrep Time 10 minutes mins
    Cook time for the recipeCook Time 4 hours hrs
    total time to prep and cook the recipe.Total Time 4 hours hrs 10 minutes mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Soup
    Cuisine Mexican
    Makes 10 servings
    Per Serving 441 kcal

    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.

    Video

    Nutrition

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

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.

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      Recipe Rating




    1. Jen

      May 03, 2018 at 12:26 am

      We love this recipe! We tweaked it a bit for my kids, because they are picky, but over all a great recipe!

    2. Sarah

      February 22, 2018 at 7:33 pm

      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!

    3. Natasha

      February 22, 2018 at 4:50 pm

      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!

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    Sarah Mock

    Sarah Mock of savoringthegood.com headshot 2022

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.
    Learn More about me!

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