This easy slow cooker Mexican corn chicken soup (or chowder!) is so simple to make, and relies mostly on pantry ingredients! Cooking with pantry staples makes this a really budget-friendly chicken crock pot recipe. It’s full of vegetables, black beans, chicken thighs so it’s a great gluten-free soup option! This corn chicken soup is flavorful, perfectly spiced, and perfect for an easy weeknight dinner or meal prep recipe.
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Slow Cooker Mexican Corn Chicken Soup Ingredients
The ingredient list for this recipe looks longer than it really is, simply because of the spices that are used. Don’t let that fool you, this recipe is easy, and it really is a dump and go slow cooker meal.
For the fresh ingredients you will need a pound and a half of boneless, skinless chicken thighs, which is about 5-6 thighs. You’ll also need minced garlic, a red bell pepper, and a yellow onion.
For the pantry staple items you’ll need a few canned goods. These include 3 cans of corn, 1 can of black beans, and 1 can of green chiles. The green chiles can be mild or fire roasted. Sometimes I do like to add two cans of the green chiles for an extra kick, but you do not have to and you can keep this soup mild.
For the spices you’ll need cumin, smoked paprika, chipotle powder, chili powder, salt and pepper. A few cups of chicken broth is also required. Lastly, make sure you have whatever toppings you’d like for your soup! This slow cooker Mexican corn chicken soup is great topped with cilantro, avocado, tortilla strips or chips, or a lime wedge.
There are two dairy products this Mexican corn chicken soup calls for as well, and those are Mexican blend cheese and half and half. If you’d like to make this dairy-free, you can use a vegan cheese option (use one that melts) and use an alternative milk, such as almond milk or coconut milk. Canned coconut milk would be my recommendation here to mimic the thickness and creaminess of the half and half.
How to Make Mexican Corn Chicken Soup
When I say this recipe is easy, I really mean it. The only thing you’ll have to prep is just doing a quick dice on the green pepper and onion. That’s it! Everything will get dumped into your slow cooker.
You’ll start by adding everything into your slow cooker, with the exception of the cheese and half and half. Stir everything together to combine the spices in with the broth, and then place the lid on. Your soup will cook for 3-4 hours on high or 6-8 hours on low.
Once your soup is done, use two forks to shred the chicken thighs. They should be very tender and falling apart, so you can do this right in the slow cooker. Or, you can transfer them to a cutting board or bowl if that’s easier for you to shred, then add the shredded chicken back into the slow cooker. Then you’ll add your cheese and half and half.
Stir the cheese and half and half into the soup to incorporate it. Give the broth a taste and add any additional salt or spices. You’ll want to place the cover back onto your slow cooker for about 10 minutes after adding the cheese to let it melt completely.
Serving and Storing Instructions
This Mexican corn chicken soup can be served with a huge variety of different toppings. You can add a scoop of salsa or pico, diced or sliced avocados, black olives, tortilla strips or chips, more cheese, a squeeze and wedge of lime, sliced jalapeño, and cilantro. Or, anything else you think sounds tasty!
To store your soup, you first want to make sure that you allow it to fully cool prior to placing it in the refrigerator. Once cooled it can be stored for up to 4 days in one large storage dish or bowl, so long as it has an air-tight lid. Likewise, you can portion the soup out into individual containers for easy reheating and quick meal prepped lunches.
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PS. If you’ve made this recipe, don’t forget to rate this recipe and let me know in the comments how you liked it!
- 1.5 pounds boneless, skinless chicken thighs (5–6 thighs)
- 1.5 tablespoons minced garlic
- 2 (15 ounce) cans corn, drained
- 1 (15 ounce) can cream style corn
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (4 ounce) can green chiles (mild or fire roasted)
- 1 yellow onion, diced
- 1 red bell pepper, stem and seeds removed and diced
- 1 tablespoon cumin
- 2 teaspoons smoked paprika
- 1 teaspoon chipotle powder
- 1 teaspoon salt
- 1/2 teaspoon oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon black pepper
- 4 cups chicken broth
- 4 cups Mexican blend cheese
- 2 cups half and half
- Optional toppings: cilantro, sliced limes, tortilla strips, diced avocado, additional cheese
- Add all of the ingredients to the slow cooker with the exception of the cheese and half and half. Stir to combine and place the lid on the slow cooker
- Cook on low for 6-8 hours, or on high for 3-4 hours
- Once done, use two forks to shred the chicken thighs in the slow cooker and then add in the cheese and half and half
- Stir to incorporate with the soup and then cover to let cook an additional 10 minutes until the cheese has melted
- Serve and garnish with any of the optional toppings
- If using fresh corn, replace the 2 cans of kernels with 3 cups of fresh corn kernels
Keywords: slow cooker soup, chicken soup, crock pot soup, corn chicken soup, mexican chicken soup, slow cooker chicken, gluten free
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