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 and Chicken Soup 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
Crockpot Mexican Corn Soup Directions:
- 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.
Crockpot Mexican Corn Soup Printable:
Crockpot Mexican Corn and Chicken Soup
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.
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
- 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.
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Nutrition Information:
Yield:
10Serving Size:
1Amount 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.
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.
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!
Jen says
We love this recipe! We tweaked it a bit for my kids, because they are picky, but over all a great recipe!