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A white bowl of Mexican chicken and street corn chowder topped with cotija cheese, cilantro, Tajin, and a lime wedge

Mexican Chicken and Street Corn Chowder

A thick, rich slow cooker chowder that blends bold elote-inspired flavors with tender shredded chicken, black beans, and a creamy Monterey Jack finish. Mostly hands-off and perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 6 portions
Course: Dinner, Main Course, Soup
Cuisine: American, Mexican-Inspired, Tex-Mex
Calories: 658
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts thawed, not frozen
  • 1 medium yellow onion diced
  • 2 jalapeno peppers seeded and diced
  • 3 cloves garlic minced
  • 2 cans (15 oz each) fire-roasted corn kernels drained
  • 1 can (15 oz) cream-style corn
  • 1 can (4 oz) diced green chiles
  • 1 can (15 oz) black beans rinsed and drained very well
  • 2 tsp chili powder
  • 1 tsp kosher salt
  • 1 tsp ground cumin
  • 0.5 tsp black pepper
  • 0.5 tsp ancho chile powder
  • 0.5 tsp paprika
  • 0.5 tsp ground coriander
  • 2 cups reduced sodium chicken broth
  • 1.5 cups shredded Monterey Jack cheese shredded from block for best melting
  • 2 cups heavy whipping cream for cream mixture
  • 0.25 cup cornstarch for cream mixture, whisked into cream before adding
  • Sour cream for garnish
  • Fresh cilantro minced, for garnish
  • Tajin seasoning for garnish
  • Cotija cheese crumbled, for garnish
  • Lime wedges for serving
  • Crushed tortilla chips for garnish

Equipment

  • 6-quart or larger slow cooker
  • Small mixing bowl
  • whisk
  • Two forks for shredding chicken
  • cutting board

Method
 

  1. Add chicken breasts, diced onion, jalapeno peppers, minced garlic, drained fire-roasted corn, cream-style corn, diced green chiles, rinsed black beans, chili powder, kosher salt, cumin, black pepper, ancho chile powder, paprika, and ground coriander to a 6-quart or larger slow cooker.
  2. Pour in 2 cups of reduced sodium chicken broth and stir everything together to combine.
  3. Cover and cook on LOW for 6 to 8 hours.
  4. Remove the cooked chicken breasts from the slow cooker and transfer to a cutting board. Set aside.
  5. In a small bowl, whisk together the heavy whipping cream and cornstarch until completely smooth with no dry clumps remaining.
  6. Switch the slow cooker to HIGH. Pour in the cream and cornstarch mixture and stir to combine.
  7. Shred the chicken using two forks into bite-sized pieces, then return it to the slow cooker and stir.
  8. Add the shredded Monterey Jack cheese and stir until fully melted and combined.
  9. Cook on HIGH, uncovered, for about 30 minutes, stirring occasionally, until thickened to your liking.
  10. Serve hot garnished with sour cream, cotija cheese, minced cilantro, Tajin seasoning, lime wedges, and crushed tortilla chips.

Notes

Frozen chicken: Always thaw chicken before slow cooking per USDA guidelines. Use Instant Pot method for frozen chicken. Dairy: Substitute half and half or whole milk for heavy cream using 2 total cups. Vegetarian: Omit chicken and use vegetable broth. Add an extra can of beans for substance. Spicier: Keep jalapeño seeds in or use serrano peppers and hot green chiles. Milder: Swap jalapeños for poblano peppers and use mild green chiles. Thicker: Cook longer on HIGH uncovered or transfer to stovetop to simmer. Thinner: Add extra broth up to 2.5 to 3 cups total. Cheese tip: Shred Monterey Jack from a block for the smoothest melt. Storage: Refrigerate in airtight container for 3 to 4 days. Freeze base before adding cream mixture for up to 3 to 6 months.
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