Crockpot Mexican Street Corn & Chicken Chowder
Dump it and forget about it slow cooker meal! A delicious Mexican crockpot corn and chicken chowder that has the same delicious flavors of Mexican Street Corn!
Dovetailing Tip: Use the trimmed and defrosted chicken from day 3.
|1 pound||boneless skinless chicken breast or thighs|
|2 cloves||garlic minced|
|1 cup||swansonÂ® organic free-ranch chicken stock or broth|
|2 cans||(14.75 ounces each) cream style corn|
|1 can||(14.75 ounces) fire-roasted corn or regular canned corn or Mexicorn (this is what is pictured in the photos -- has the added red & green pepper)|
|1 can||(15.5 ounces) black beans drained and rinsed|
|1 can||(4 ounces) fire-roasted diced green chiles|
|2 teaspoons||chipotle chili powder regular chili powder also works|
|1||and 1/4 teaspoon ground cumin|
|2 cups||colby or monterey jack cheese freshly grated; not from a bag|
|2 cups||half and half or heavy cream|
|salt and pepper to taste|
|optional additions: fresh lime, fresh cilantro, diced onion, hot sauce, sour cream, avocado|
Spray a large crockpot (I use a 6 quart crockpot) with nonstick spray.
Trim the fat off of the breasts or thighs. If you are using breasts cut each breast into 2 pieces.
Add the trimmed chicken, garlic, chicken stock, creamed cans of corn, drained fire-roasted corn, drained and rinsed black beans, undrained diced green chiles, chipotle chili powder, paprika, and cumin to the crockpot.
Stir well. Cover and cook on high for 3-5 hours or low for 4-6 hours or until the chicken shreds easily.
Remove the chicken and shred. While shredding the chicken add in the freshly grated (if you use cheese from a bag it gets greasy) cheese and the half and half.
Return the shredded chicken and mix. Season to taste with salt and pepper.
Serve with desired toppings: fresh lime, fresh cilantro, squirt of hot sauce, spoonful of sour cream, or fresh avocado.