Description
A creamy, comforting chowder filled with tender chicken, sweet corn, and zesty spices, perfect for busy weeknights.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 4 cups frozen corn
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (15 oz) black beans, rinsed and drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 cup heavy cream or coconut cream
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
- Lime wedges for serving (optional)
Instructions
- Layer the chicken breasts at the bottom of your slow cooker.
- Add the frozen corn, diced onion, diced red bell pepper, and minced garlic on top of the chicken.
- Pour in the chicken broth, ensuring all ingredients are submerged.
- Sprinkle in the ground cumin, chili powder, smoked paprika, salt, and pepper.
- Cover the slow cooker and set to cook on low for 6-7 hours or high for 3-4 hours.
- Shred the chicken in the slow cooker using two forks, then stir in the black beans and heavy cream.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. This chowder also freezes beautifully, just leave out the cream until you reheat it.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 70mg