Ingredients
- 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
Instructions
- 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
Notes
- If using fresh corn, replace the 2 cans of kernels with 3 cups of fresh corn kernels