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Slow Cooker Mexican Chicken Corn Chowder

Slow cooker Mexican chicken corn chowder combines tender shredded chicken, potatoes, corn, and black beans in a creamy, gently spiced broth. A final stir of lime juice and cilantro brightens each bowl.
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Prep Time 20 minutes
Cook Time 7 hours 20 minutes
Total Time 7 hours 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb chicken breasts boneless, skinless
  • 1 lb Yukon Gold potatoes cut into 1/2-inch cubes
  • 1 yellow onion small, diced
  • 1 red bell pepper diced
  • 2 cloves garlic minced
  • 1 can (4 oz) diced green chiles
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 4 cups low-sodium chicken broth
  • 2 cups frozen corn
  • 1 can (15 oz) black beans drained and rinsed
  • 4 oz cream cheese softened and cubed
  • 1 cup half-and-half
  • 1 tbsp lime juice fresh
  • 0.25 cup cilantro chopped fresh

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Add the chicken, potatoes, onion, bell pepper, garlic, green chiles, cumin, chili powder, smoked paprika, salt, pepper, and low-sodium chicken broth to a 6-quart slow cooker.
  2. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are tender and the thickest part of the chicken reaches 165°F.
  3. Transfer the chicken to a cutting board and shred it with two forks.
  4. Mash about 1 cup of the potatoes against the side of the cooker, then return the shredded chicken to the cooker.
  5. Stir in the frozen corn and black beans.
  6. In a medium bowl, whisk the cream cheese and half-and-half until mostly smooth, gradually whisking in 1 cup of hot broth from the slow cooker.
  7. Stir this mixture into the chowder, cover, and cook on LOW for 15–20 minutes, until heated through; do not let it boil.
  8. Stir in the fresh lime juice and chopped fresh cilantro, then serve.

Notes

For a smooth finish, whisk hot broth into the cream cheese mixture gradually and do not let the chowder boil. Refrigerate leftovers for 3–4 days; freezing is possible, though the dairy may separate slightly when reheated. For a dairy-free variation, use dairy-free cream cheese and an unsweetened dairy-free half-and-half alternative.