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Slow Cooker Mexican Chicken Corn Chowder

Slow Cooker Mexican Chicken Corn Chowder with a creamy broth loaded with corn, black beans, and green chiles. Shredded chicken and melted cream cheese create a rich, thick texture—finished with heavy cream and fresh toppings.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts (raw)
  • 1.5 lb chicken breasts
corn, drained
  • 2 can (15 oz) corn
black beans, drained
  • 1 can (15 oz) black beans
diced green chiles
  • 1 can (4 oz) diced green chiles
onion, diced
  • 1 onion
garlic, minced
  • 3 clove garlic
chicken broth
  • 4 cup chicken broth
cream cheese, cubed
  • 8 oz cream cheese
heavy cream (added at end)
  • 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
toppings: lime
  • 1 lime
salt and pepper to taste
  • 0.25 tsp salt
  • 0.125 tsp black pepper

Equipment

  • 1 slow cooker

Method
 

Load the slow cooker
  1. Add the raw chicken, corn, black beans, diced green chiles, onion, garlic, chicken broth, cumin, chili powder, and smoked paprika to the slow cooker and stir to combine. Set the lid in place so the mixture cooks evenly.
Cook until chicken is tender
  1. Cook on Low for 6 to 8 hours, until the chicken is fully cooked and easy to shred. Keep the lid closed while it cooks to maintain temperature and moisture.
  2. Alternatively, cook on High for 3 to 4 hours until the chicken is fully cooked and tender enough to shred. Do not open the lid frequently during the cook time.
Shred and thicken the chowder
  1. Remove the chicken, shred it, and return the shredded chicken to the pot. Stir well so it disperses through the soup.
  2. Stir in the cubed cream cheese until melted and smooth. The broth should look creamier and slightly thicker after the cream cheese melts.
  3. Stir in the heavy cream and heat until combined, keeping the soup simmering gently rather than boiling hard. The final texture should be rich and velvety.
Season and serve
  1. Season with salt and black pepper to taste. Taste carefully and adjust until the flavors pop.
  2. Serve the chowder hot with sour cream, shredded cheddar, cilantro, jalapeños, and lime on top. Add toppings at the table so they stay fresh and bright.

Notes

For the creamiest texture, make sure the cream cheese is fully melted before adding heavy cream, and stir until smooth. Refrigerate leftovers in a covered container for up to 4 days; reheat gently on the stove or in the microwave, thinning with a splash of broth if needed. Freezing is not ideal because the dairy can separate after thawing. For a lower-fat option, use Neufchâtel in place of cream cheese and light cream for a lighter chowder.