Crockpot Mexican Street Corn & Chicken Chowder

Dump it and chuck some time cookware meal! A delicious Mexican crockpot corn and chicken soup that has an equivalent delicious flavors of Mexican Street Corn!

There is nothing I crave a lot of once the weather gets cold than soup. I mean, a heat chocolate chip cookie is next thereon list, however soup will truly come back 1st.

I’ve used their stocks and broths in dozens of recipes on my journal, thus it’s fun to specifically spotlight their broths. i like their broths and stocks attributable to the prime quality ingredients and their made flavor foundation. For this soup direction, it’s necessary to use a flavourous stock (or broth) as a result of the stock is such an enormous flavor attention of this soup.

Swanson Broths ar utterly seasoned with high-quality ingredients for soups, sides and a lot of, whereas Swanson Stocks have a chic flavor foundation, good for making savory meats and sauces. i exploit Swanson Organic unconfined stock during this soup direction, however their broth works very well too, thus whichever you've got can work!

INGREDIENTS:

• 1 pound boneless skinless chicken breasts or thighs
• 2 cloves garlic minced
• 1 cup Swanson® Organic Free-Range 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
• 1/2 teaspoon paprika
• 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

INSTRUCTIONS:

1. Spray a large crockpot (I use a 6 quart crockpot) with nonstick spray.
2. Trim the fat off of the breasts or thighs. If you are using breasts cut each breast into 2 pieces.
3. 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.
4. Stir well. Cover and cook on high for 3-5 hours or low for 4-6 hours or until the chicken shreds easily.
5. 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.
6. Return the shredded chicken and mix. Season to taste with salt and pepper.
7. Serve with desired toppings: fresh lime, fresh cilantro, squirt of hot sauce, spoonful of sour cream, or fresh avocado.

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