Go Back

Slow Cooker Mexican Chicken Corn Chowder

Slow Cooker Mexican Chicken Corn Chowder is a Tex-Mex main dish with a creamy broth, tender shredded chicken, corn, and black beans. Cook it low in the slow cooker for hours, then melt in cream cheese and finish with heavy cream for a smooth, spoonable texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts (raw)
  • 1.5 lb chicken breasts Use raw chicken breasts; shred after cooking.
Corn (drained)
  • 2 can (15 oz) corn Drain well so the chowder stays thick.
Black beans (drained)
  • 1 can (15 oz) black beans Drain and rinse if the can is very salty.
Diced green chiles
  • 1 can (4 oz) diced green chiles Keeps the chowder tangy and mildly spicy.
Onion (diced)
  • 1 onion Dice for even flavor throughout the broth.
Garlic (minced)
  • 3 clove garlic Mince so it dissolves into the sauce.
Chicken broth
  • 4 cup chicken broth Provides the base for the creamy soup.
Cream cheese (cubed)
  • 8 oz cream cheese Cubed so it melts smoothly.
Heavy cream (added at end)
  • 1 cup heavy cream Stir in at the end for richness.
Ground cumin
  • 2 tsp cumin Warm, earthy flavor for the Tex-Mex base.
Chili powder
  • 1 tsp chili powder Adds mild heat and smoky depth.
Smoked paprika
  • 1 tsp smoked paprika Enhances the chicken-and-corn flavor.
Salt and pepper
  • 0.25 tsp salt To taste; start with a small amount and adjust.
  • 0.25 tsp black pepper To taste; freshly ground if possible.
Toppings
  • sour cream Optional topping; add to each bowl.
  • shredded cheddar Optional topping; sprinkle over chowder.
  • cilantro Optional topping; add just before serving.
  • jalapeños Optional topping for extra heat.
  • lime Optional; serve with wedges or juice to taste.

Equipment

  • 1 Dutch oven

Method
 

Slow cook
  1. Add the raw chicken, corn, black beans, green chiles, diced onion, minced garlic, chicken broth, cumin, chili powder, and smoked paprika to the slow cooker.
  2. Cook on Low 6-8 hours or High 3-3 hours, until the chicken is very tender and shreds easily; keep the lid closed so steam builds flavor.
Shred and melt
  1. Transfer the chicken to a plate, shred it, then return the shredded chicken to the pot.
  2. Stir in the cubed cream cheese until fully melted and smooth, watching for the broth to thicken slightly.
  3. Stir in the heavy cream until the chowder looks creamy and uniform.
Season and serve
  1. Season with salt and pepper to taste, then simmer for 5 minutes on Low to meld the flavors; the surface should look lightly glossy.
  2. Ladle into bowls and top each serving with sour cream, shredded cheddar, cilantro, jalapeños, and lime.

Notes

Pro tip: cubing the cream cheese helps it melt without lumps—stir until the chowder turns silky before adding heavy cream. Store leftovers in the refrigerator up to 4 days; freeze up to 2 months (best if you under-season slightly, then adjust after thawing). For a lighter option, use reduced-fat cream cheese and half-and-half instead of heavy cream.