Crockpot Mexican Corn and Chicken Soup
Makes 10 servings
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.
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