Crock Pot Mexican Chicken Corn Chowder Recipe: A Creamy, Flavor-Packed Comfort Dish
When the days grow chillier or you’re simply in the mood for something warm and satisfying, there’s nothing better than a rich bowl of chowder. Today, I’m sharing one of my all-time favorites: the delicious Crock Pot Mexican Chicken Corn Chowder Recipe. It’s creamy, cheesy, and full of bold Mexican-inspired flavors. Best of all? Your slow cooker does most of the work!
This easy Crock Pot Mexican Chicken Corn Chowder Recipe by Luna (that’s me!) is a cozy meal that’s perfect for weeknights, weekends, and even family get-togethers. I’ll walk you through every step—plus share tips, swaps, and serving ideas to make it completely your own.
Let’s get cooking
Why You’ll Love This Crock Pot Mexican Chicken Corn Chowder Recipe
This chowder is more than just soup—it’s comfort in a bowl! It’s made with simple ingredients, packed with protein and veggies, and topped with all your Tex-Mex favorites. Here’s why it’s a must-try:
- 🥣 Extra creamy and filling
- 🍗 Full of tender shredded chicken
- 🌽 Loaded with sweet corn and beans
- 🌶️ Spiced just right with chili powder and cumin
- 🧀 Made cheesy and rich with melty goodness
- 🕒 Easy to prepare ahead and let cook while you’re busy
Whether it’s Taco Tuesday or Soup Sunday, you’ll want this dish on your menu!
Ingredients You’ll Need
You don’t need anything fancy for this Crock Pot Mexican Chicken Corn Chowder Recipe—just pantry staples and a few fresh ingredients:
- 1½ lbs boneless, skinless chicken breasts
- 1 small onion (chopped)
- 1 red bell pepper (diced)
- 2 garlic cloves (minced)
- 1 can (15 oz) whole kernel corn (drained) or 1½ cups frozen corn
- 1 can (15 oz) cream-style corn
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
- 1 can (15 oz) black beans (rinsed and drained)
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- 3 cups chicken broth
- 1 cup heavy cream (or use half-and-half)
- 1½ cups shredded cheddar or Mexican blend cheese
Optional toppings:
- Fresh chopped cilantro
- Sliced jalapeños
- Sour cream or Greek yogurt
- Sliced avocado
- Extra shredded cheese
- Tortilla chips or crusty bread
Luna’s Tip: Want to make it spicier? Add more jalapeños or a dash of hot sauce before serving!
Step-by-Step Instructions
This Crock Pot Mexican Chicken Corn Chowder Recipe couldn’t be easier. Just follow these steps and let your slow cooker handle the magic.
1: Chop and Prep
Dice your onion, bell pepper, and garlic. Rinse the black beans and drain the corn (if canned). This reduces sodium and helps all the flavors shine through.
💡 Luna’s Tip: You can prep everything the night before and refrigerate ingredients in containers. In the morning, just dump and go!
2: Layer It All in the Crock Pot
- Place chicken breasts at the bottom of your slow cooker.
- Add onion, red bell pepper, garlic, corn, cream-style corn, black beans, and diced tomatoes.
- Sprinkle in your seasonings: chili powder, cumin, smoked paprika, salt, and pepper.
- Pour in the chicken broth to cover everything.
Cover the lid and cook on:
- LOW for 7–8 hours
- or HIGH for 4–5 hours
Let the slow cooker do its thing!
3: Shred the Chicken
Once everything is nice and tender, remove the chicken breasts, shred them with two forks, and return the meat to the chowder. Stir gently to mix it all in.
4: Add the Cream and Cheese
About 30 minutes before you’re ready to eat:
- Stir in the heavy cream.
- Add shredded cheddar cheese.
- Cover again and let everything melt into a creamy, cheesy stew.
This final step makes your chowder extra luxurious!
How to Serve This Chowder
Serve hot in big bowls with your favorite toppings. Here are a few ideas to make it even more delicious:
- 🥑 Add slices of avocado
- 🌿 Sprinkle on cilantro or green onions
- 🔥 For heat lovers, top with jalapeño slices
- 🥄 A spoonful of sour cream or Greek yogurt for tanginess
- 🧀 Finish with a handful of shredded cheese
🌟 Don’t forget to serve with tortilla chips, crusty bread, or cornbread to soak up all that delicious goodness!
Variations and Substitutions
No need to stick to the exact recipe! Here are a few ways you can change things up:
Protein Swaps:
- Use leftover rotisserie chicken for quick prep
- Try ground turkey or cooked sausage
- Leave out the meat and add extra beans for a vegetarian version
✅ Dairy-Free Options:
- Use coconut milk or almond milk instead of cream
- Choose vegan cheese or skip it altogether
✅ Adjust the Heat:
- Mild = use plain diced tomatoes instead of Rotel
- Medium = follow the recipe as-is
- Spicy = add red pepper flakes, hot sauce, or more jalapeños
🌶️ Luna’s Tip: I sometimes toss in a little chipotle powder for a smoky, spicy twist!
Storage and Make-Ahead Tips
This Crock Pot Mexican Chicken Corn Chowder Recipe is awesome for leftovers.
🧊 To Refrigerate:
- Cool completely, then store in airtight containers
- Keeps in the fridge for up to 4 days
❄️ To Freeze:
- Freeze in single-serving portions for up to 3 months
- Thaw overnight in fridge before reheating
🔥 Reheat gently in a saucepan or microwave until hot. Stir often for the best texture.
Meal prep win: The flavors get even better the next day!
FAQs About Crock Pot Mexican Chicken Corn Chowder
🟣 Can I cook this on the stove instead?
Yes, just simmer everything (except cream and cheese) in a large pot for about 30–40 minutes, then shred the chicken and stir in the cream and cheese last.
🟣 Can I use frozen chicken breasts?
Yes, but make sure the chicken reaches a safe internal temp of 165°F. You may need to increase cooking time by 30–60 minutes.
🟣 What if I don’t have cream-style corn?
No worries! You can blend regular corn with a splash of milk until thick, or use cream cheese or extra heavy cream to mimic the texture.
Final Thoughts
This Crock Pot Mexican Chicken Corn Chowder Recipe by Luna is more than just another slow cooker dinner—it’s a cozy, flavor-packed bowl of happiness. It’s loaded with rich flavors, hearty ingredients, and creamy goodness that your whole family will love.
Best of all? It’s simple, flexible, and perfect for cooking in big batches. Whether you’re a newbie to crock pot meals or a seasoned pro, this Tex-Mex chowder is sure to impress.
So grab your slow cooker, round up the ingredients, and let the magic simmer while you go about your day.
Ready to Make Your New Favorite Chowder?
Now that you’ve got the inside scoop on this easy and comforting Crock Pot Mexican Chicken Corn Chowder Recipe, it’s your turn to give it a try! Comment below to let me know how it turns out, and don’t forget to pin and share this recipe with your fellow soup lovers.
Happy slow cooking and keep warm,
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