As the weather cools and the days grow shorter, nothing beats the warmth of a hearty bowl of soup. This Slow Cooker Mexican Chicken Corn Chowder isn’t just food—it’s comfort in a bowl. It fills the house with rich, savory aromas, promising a meal that’s both nourishing and bursting with bold Mexican flavors. Whether you’re coming home after a long day or hosting a laid-back gathering, this chowder brings everyone together with its creamy, satisfying goodness.

I first made this chowder on one of those hectic days where everything seemed to be spinning out of control. Deadlines loomed, the to-do list was endless, and I needed a meal that practically cooked itself. With a handful of pantry staples, my slow cooker, and minimal effort, magic happened. Every spoonful of this chowder is a perfect balance of tender shredded chicken, sweet bursts of corn, creamy broth, and just the right amount of spice. It’s like a warm hug on a chilly evening—one that’s impossible to resist.

Why You’ll Love This Recipe

• Effortless Cooking: Toss the ingredients in the slow cooker and forget about it until dinnertime!

• Creamy & Comforting: A luxuriously velvety texture with just the right amount of richness.

• Bold & Vibrant Flavors: Cumin, salsa verde, and diced green chilies bring the perfect touch of Mexican-inspired warmth.

• Versatile & Customizable: Amp up the heat, swap proteins, or sneak in extra veggies—this recipe plays by your rules!

• Meal-Prep Friendly: Make a big batch and enjoy easy leftovers or freeze for later.

Ingredients needed

• Chicken Breasts: Cook to juicy perfection and shred effortlessly.

• Chicken Broth: Deepens the flavor and creates a robust base.

• Whole Corn & Cream-Style Corn: A perfect duo for sweetness and creaminess.

• Salsa Verde: Tangy and mildly spicy, adding depth to every bite.

• Diced Tomatoes with Green Chilies: A touch of zest and gentle heat.

• Cumin, Salt, Pepper & Garlic: Essential seasonings for warmth and depth.

• Heavy Cream: The key to that silky-smooth, rich texture.

• Monterey Jack Cheese: Melts beautifully for added creaminess.

Step-By-Step Instructions

1. Prep & Combine: In a 6-quart slow cooker, add the chicken breasts, broth, corn (with liquid), cream-style corn, salsa verde, diced tomatoes with green chilies, cumin, salt, pepper, and minced garlic. Stir to combine.

2. Cook Low & Slow: Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender.

3. Shred the Chicken: Remove the cooked chicken, shred with two forks, then return it to the slow cooker.

4. Add the Cream & Cheese: Stir in the heavy cream and shredded Monterey Jack cheese. Cover and cook on high for another 15-20 minutes until the cheese melts and the chowder is creamy.

5. Serve & Enjoy: Ladle into bowls, top with fresh cilantro, sour cream, or crispy tortilla strips, and dig in!

Variations

• Protein Swap: Try shredded pork, ground turkey, or even cooked chorizo for a smoky depth.

• Dairy-Free Alternative: Replace heavy cream with coconut milk or a dairy-free substitute.

• Amp Up the Heat: Add diced jalapeños, a pinch of cayenne, or a splash of hot sauce.

• Extra Veggies: Toss in black beans, diced bell peppers, or zucchini for added nutrition.

• Cheese Variety: Pepper Jack for heat, Queso Fresco for authenticity, or Cheddar for a sharp bite.

Storage

• Refrigerate: Store in an airtight container for up to 4 days. The flavors deepen overnight, making it even better the next day!

• Freeze: Portion into freezer-safe bags or containers, leaving space for expansion. Keeps well for up to 3 months.

• Reheat: Warm on the stovetop over medium heat, stirring occasionally, or microwave in short bursts, stirring in between.

FAQs

1. Can I make this chowder on the stovetop instead of a slow cooker?

Yes! Simmer all ingredients (except cream and cheese) over medium heat for about 30-40 minutes, until the chicken is tender. Shred, return to the pot, stir in cream and cheese, and cook for another 5-10 minutes.

2. How do I make this chowder thicker?

If you prefer a thicker texture, mix 1 tablespoon cornstarch with 2 tablespoons water and stir it in during the last 20 minutes of cooking.

3. What are the best toppings for this chowder?

Fresh cilantro, diced avocado, crispy tortilla strips, a dollop of sour cream, shredded cheese, or a squeeze of fresh lime juice take it to the next level!

The Goods