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Slow Cooker Mexican Chicken Corn Chowder

Slow Cooker Mexican Chicken Corn Chowder is a creamy Tex-Mex chicken corn soup made in a slow cooker with shredded chicken, corn, black beans, and green chiles. It simmers on Low until the chicken is tender, then gets creamy from melted cream cheese and heavy cream for a thick, spoonable chowder.
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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: 590
Ingredients Equipment Method Notes

Ingredients
  

Chicken chowder base
  • 1.5 lb chicken breasts raw
  • 1 can (15 oz) corn drained
  • 1 can (15 oz) black beans drained
  • 1 can (4 oz) diced green chiles
  • 1 onion diced
  • 3 garlic minced
  • 4 cup chicken broth
  • 8 oz cream cheese cubed
  • 1 cup heavy cream added at end
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 salt to taste
  • 1 pepper to taste
Toppings
  • 1 sour cream
  • 1 cup shredded cheddar
  • 1 tbsp cilantro chopped
  • 1 jalapeños
  • 1 lime wedges

Equipment

  • 1 Dutch oven

Method
 

Slow cook the chowder
  1. Add the raw chicken, corn, black beans, diced green chiles, diced onion, minced garlic, chicken broth, cumin, chili powder, and smoked paprika to the Crockpot.
  2. Cook on Low for 6-8 hours, until the chicken is fully cooked and easily shreds, or on High for 3-4 hours if you’re in a rush, keeping the lid on for steady simmering.
Shred and make it creamy
  1. Remove the chicken, shred it, and return the shredded chicken to the pot.
  2. Stir in the cubed cream cheese until fully melted and smooth.
  3. Stir in the heavy cream until the chowder turns rich and creamy.
Season and serve
  1. Season with salt and pepper to taste, then stir well so the seasoning is evenly distributed.
  2. Serve hot with sour cream, shredded cheddar, cilantro, jalapeños, and lime on top.

Notes

For best texture, shred the chicken while it’s warm so it breaks down into tender strands, then stir until the cream cheese melts completely. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stove or microwave until steaming. Freezing: yes, but the cream may slightly separate after thawing—stir well and reheat slowly. For a lighter option, swap heavy cream for evaporated milk and use reduced-fat cream cheese if you want a creamier-but-milder chowder.