Crock Pot Mexican Chicken Chowder
Experience the ultimate comfort food with this Crock Pot Mexican Chicken Chowder, a creamy, flavor-packed dish perfect for busy weeknights or cozy weekends. This slow-cooked masterpiece combines tender shredded chicken, zesty diced tomatoes with green chilies, black beans, sweet corn, and a medley of warming spices like chili powder, cumin, and smoked paprika. The addition of cream cheese and shredded cheddar creates a luxuriously rich texture, while fresh lime juice and cilantro add vibrant, zesty notes. With minimal prep time and a hands-off cooking process, this chowder is ideal for effortless entertaining or meal prepping. Serve it with crunchy tortilla chips for an irresistible finishing touch that will have everyone coming back for seconds! Keywords: crock pot, Mexican chicken chowder, slow cooker soup, creamy chicken chowder, easy Mexican recipes.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 cups chicken broth
- 10 oz canned diced tomatoes with green chilies
- 1 cup frozen corn
- 1 cup black beans, drained and rinsed
- 1 large red bell pepper, diced
- 1 small onion, finely chopped
- 2 cloves garlic cloves, minced
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped
- 2 cups tortilla chips, for serving (optional)
Instructions
Place the chicken breasts at the bottom of a 6-quart crock pot.
Add the chicken broth, diced tomatoes with green chilies, frozen corn, black beans, diced red bell pepper, onion, and minced garlic to the crock pot.
Season with chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir to combine everything evenly.
Cover the crock pot and cook on LOW for 6 hours or on HIGH for 4 hours, until the chicken is fully cooked and tender.
Once the chicken is cooked, remove it from the crock pot and shred it using two forks. Return the shredded chicken back to the crock pot.
Add the softened cream cheese to the crock pot. Stir until the cream cheese is fully melted and incorporated into the chowder.
Stir in the shredded cheddar cheese until melted and smooth.
Add the lime juice and chopped cilantro, then stir to evenly distribute the fresh flavors.
Taste and adjust seasoning with additional salt or pepper, if needed.
Serve the chowder hot, topped with tortilla chips or additional shredded cheese, if desired.
Nutrition Facts
Calories |
3567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.2 g | 243% | |
| Saturated Fat | 84.2 g | 421% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 7819 mg | 340% | |
| Total Carbohydrate | 285.2 g | 104% | |
| Dietary Fiber | 40.7 g | 145% | |
| Total Sugars | 34.7 g | ||
| Protein | 206.4 g | 413% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1552 mg | 119% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 4367 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
