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 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
Serving: 1 | Calories: 441kcal | Carbohydrates: 20g | Protein: 27g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 401mg | Fiber: 6g | Sugar: 3g
CourseSoup
CuisineMexican
Keywordsoup
