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Slow Cooker Mexican Chicken Corn Chowder

Slow cooker Mexican chicken corn chowder combines tender shredded chicken, potatoes, corn, and green chiles in a creamy, gently thickened broth. Monterey Jack, fresh lime, and cilantro finish each bowl with a savory, bright touch.
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Prep Time 20 minutes
Cook Time 7 hours 15 minutes
Total Time 7 hours 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb chicken breasts boneless, skinless, thawed
  • 4 cups low-sodium chicken broth
  • 1 yellow onion medium, chopped
  • 2 russet potatoes medium, about 1 pound, peeled and cut into 1/2-inch cubes
  • 2 cups frozen corn
  • 1 can (4 oz) diced green chiles
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 cup heavy cream
  • 1 cup Monterey Jack cheese shredded
  • 1 tbsp fresh lime juice
  • 0.25 cup fresh cilantro chopped

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Put the chicken, broth, onion, potatoes, corn, green chiles, chili powder, cumin, salt, and pepper in a 6-quart slow cooker.
  2. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the potatoes are tender and the chicken reaches 165°F in the thickest part.
  3. Transfer the chicken to a cutting board.
  4. Shred the chicken with two forks.
  5. Mash about 1 cup of the potatoes against the side of the slow cooker.
  6. Stir the mashed potatoes into the soup to thicken it.
  7. Return the chicken to the slow cooker.
  8. Stir in the heavy cream, Monterey Jack, lime juice, and cilantro.
  9. Cover and cook on HIGH for 10 to 15 minutes, until the soup is hot and the cheese has melted, without letting it boil.

Notes

For a thicker chowder, mash the potatoes well against the slow cooker before stirring them in. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream may separate. For a dairy-free variation, use unsweetened coconut cream and dairy-free Monterey Jack.