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Slow Cooker Mexican Corn Chicken Soup

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.

  • Author: Bailey
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: Serves 6
  • Category: Chicken
  • Method: Slow Cooker
  • Cuisine: Mexican-Inspired
  • Diet: Gluten Free


  • 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


  1. 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
  2. Cook on low for 6-8 hours, or on high for 3-4 hours
  3. Once done, use two forks to shred the chicken thighs in the slow cooker and then add in the cheese and half and half
  4. Stir to incorporate with the soup and then cover to let cook an additional 10 minutes until the cheese has melted
  5. 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