This Slow Cooker Mexican Chicken Corn Chowder is the perfect blend of creamy, savory, and slightly spicy flavors, offering a delicious twist on traditional corn chowder. With tender chunks of chicken, sweet corn, and a creamy base infused with the vibrant flavors of salsa verde, diced tomatoes with green chilis, and a hint of cumin, this chowder is a satisfying meal that will warm you from the inside out. The slow cooker does all the work, making this dish a convenient and effortless option for busy weeknights or cozy weekends.

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The combination of ingredients brings a depth of flavor that’s both comforting and exciting, with the creamy texture of the chowder perfectly balanced by the zesty kick from the salsa verde and tomatoes. Topped with melty Monterey Jack cheese, each spoonful is a delightful mix of hearty and creamy goodness, making this chowder a family favorite.

Serving Suggestions:

- Serve this Mexican Chicken Corn Chowder with a side of warm, crusty bread or tortilla chips for dipping.

- Garnish with fresh cilantro, a dollop of sour cream, or extra shredded cheese for added flavor and presentation.

- Pair it with a simple green salad or a side of Mexican rice for a complete and satisfying meal.

Nutritional Information (per serving, based on 8 servings):

• • Calories: 380  
  • Total Fat: 20g  
  • Saturated Fat: 10g  
  • Cholesterol: 95mg  
  • Sodium: 800mg  
  • Total Carbohydrates: 30g  
  • Dietary Fiber: 3g  
  • Sugars: 7g  
  • Protein: 22g

Storage Information:

- Store any leftover chowder in an airtight container in the refrigerator for up to 3 days.

- Reheat on the stovetop over low heat or in the microwave, stirring occasionally.

- This chowder can also be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.

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Slow Cooker Mexican Chicken Corn Chowder Recipe

Ingredients:

• - 1 1/2 pounds boneless skinless chicken breasts
• - 4 cups chicken broth
• - 2 cups corn kernels (fresh, frozen, or canned)
• - 1 can (14.75 oz) creamed corn
• - 1 can (10 oz) diced tomatoes with green chilis, undrained
• - 1/2 cup salsa verde
• - 1 teaspoon ground cumin
• - 1 teaspoon salt (or to taste)
• - 3 cloves garlic, minced (or 1 teaspoon garlic powder)
• - 1 cup heavy cream
• - 1 1/2 cups shredded Monterey Jack cheese (plus extra for serving)

Instructions:

1. Place the boneless skinless chicken breasts in the bottom of your slow cooker. Pour the chicken broth over the chicken.

2. Add the corn kernels, creamed corn, diced tomatoes with green chilis (including the liquid), salsa verde, ground cumin, salt, and minced garlic to the slow cooker. Stir to combine all the ingredients.

3. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.

4. Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.

5. Stir in the heavy cream and shredded Monterey Jack cheese, allowing the cheese to melt and the chowder to become creamy and smooth. Let the chowder cook for an additional 15-20 minutes on low to allow the flavors to meld.

6. Taste the chowder and adjust the seasoning if needed. If you prefer a thicker chowder, you can mash some of the corn or add a slurry of cornstarch and water to thicken it to your desired consistency.

7. Serve the chowder hot, garnished with extra shredded Monterey Jack cheese, fresh cilantro, or a dollop of sour cream if desired.

This Slow Cooker Mexican Chicken Corn Chowder is a creamy, hearty dish that brings together the comforting flavors of corn chowder with the zesty, vibrant tastes of Mexican cuisine. Perfect for a cozy night in, this chowder is sure to become a regular in your meal rotation. Enjoy it with your favorite toppings and sides for a meal that’s as easy to make as it is delicious!