Crockpot Mexican Street Corn & Chicken Chowder Recipe

Crockpot Mexican Street Corn & Chicken Chowder - Dump it and forget about it slow cooker meal! A delicious Mexican crockpot corn and chicken chowder that has the same delicious flavors of Mexican Street Corn!

Crockpot Mexican Street Corn & Chicken Chowder Recipe

Servings: 6 people

Ingredients

1 pound boneless skinless chicken breasts or thighs

2 cloves garlic minced

1 cup Swanson® Organic Free-Ranch Chicken Stock or broth

2 cans (14.75 ounces EACH) cream style corn

1 can (14.75 ounces) fire-roasted corn or regular canned corn or Mexicorn (this is what is pictured in the photos -- has the added red & green pepper)

1 can (15.5 ounces) black beans drained and rinsed

1 can (4 ounces) fire-roasted diced green chiles

2 teaspoons chipotle chili powder regular chili powder also works

1/2 teaspoon paprika

1 and 1/4 teaspoon ground cumin

2 cups Colby OR Monterey Jack Cheese freshly grated; not from a bag

2 cups half and half or heavy cream

Salt and pepper to taste

Optional additions: fresh lime, fresh cilantro, diced onion, hot sauce, sour cream, avocado

Instructions

1. Spray a large crockpot (I use a 6 quart crockpot) with nonstick spray.
2. Trim the fat off of the breasts or thighs. If you are using breasts cut each breast into 2 pieces.
3. Add the trimmed chicken, garlic, chicken stock, creamed cans of corn, drained fire-roasted corn, drained and rinsed black beans, undrained diced green chiles, chipotle chili powder, paprika, and cumin to the crockpot. READ MORE

Recipe by: chelseasmessyapron.com

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