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Slow Cooker Mexican Chicken Corn Chowder

Slow Cooker Mexican chicken corn chowder made with cream cheese and heavy cream for a thick, golden broth. Slow-cooked chicken with corn, black beans, green chiles, and warm Tex-Mex spices gets shredded back into the pot.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts (raw)
  • 1.5 lb chicken breasts (raw)
corn, drained
  • 2 can (15 oz) corn, drained
black beans, drained
  • 1 can (15 oz) black beans, drained
diced green chiles
  • 1 can (4 oz) diced green chiles
onion, diced
  • 1 onion, diced
garlic, minced
  • 3 clove garlic, minced
chicken broth
  • 4 cup chicken broth
cream cheese, cubed
  • 8 oz cream cheese, cubed
heavy cream
  • 1 cup heavy cream
cumin
  • 2 tsp cumin
chili powder
  • 1 tsp chili powder
smoked paprika
  • 1 tsp smoked paprika
toppings: sour cream
  • 0.5 cup sour cream
toppings: shredded cheddar
  • 0.5 cup shredded cheddar
toppings: cilantro
  • 0.25 cup cilantro
toppings: jalapeños
  • 0.25 cup jalapeños
lime
  • 1 lime
salt and pepper
  • 0.25 tsp salt and pepper to taste

Equipment

  • 1 slow cooker

Method
 

Slow-cook the chowder base
  1. Place the chicken breasts, corn, black beans, diced green chiles, diced onion, minced garlic, chicken broth, cumin, chili powder, and smoked paprika into the slow cooker. Spread ingredients evenly so the chicken cooks through.
  2. Cook on Low for 6-8 hours OR High for 3-4 hours, until the chicken is tender and shreds easily. The broth should be gently bubbling and fragrant.
Shred and finish creamy
  1. Remove the chicken, shred it, and return the shredded chicken to the pot. Stir to distribute the chicken evenly through the soup.
  2. Add the cubed cream cheese and stir until fully melted and smooth. The chowder will thicken and turn creamy.
  3. Stir in the heavy cream just until incorporated and the chowder looks glossy. Do not boil hard once the cream is added.
Season and serve
  1. Season with salt and pepper to taste, then taste and adjust as needed. The flavors should be balanced and warm.
  2. Serve with sour cream, shredded cheddar, cilantro, jalapeños, and lime on top. Garnish should sit bright and fresh over the hot chowder.

Notes

For the smoothest chowder, make sure the cream cheese is fully melted before adding heavy cream. Store leftovers in the refrigerator for up to 4 days; reheat gently on the stovetop or microwave until steaming. Freezing is not recommended because cream-based chowders can break when thawed. If you want a lighter option, swap heavy cream for half-and-half for a thinner, less rich finish.