Description
This Mexican Street Corn Chowder is a rich, creamy, and flavorful slow-cooked soup featuring tender shredded chicken, fire-roasted corn, black beans, and a blend of southwestern spices. It's finished with Monterey Jack cheese and garnished with traditional toppings like cotija cheese, cilantro, and lime wedges, offering a comforting and delicious meal inspired by Mexican street corn flavors.
Ingredients
Proteins and Vegetables
- 1 lb. boneless skinless chicken breasts
- 1 medium yellow onion, diced
- 2 jalapeño peppers, seeded and diced
- 3 cloves garlic, minced
- 2 (15 oz each) cans fire-roasted corn kernels, drained
- 15 oz can cream-style corn
- 4 oz can diced green chiles
- 15 oz can black beans, rinsed and drained very well
Spices and Seasonings
- 2 tsp chili powder
- 1 tsp kosher salt
- 1 tsp ground cumin
- 1/2 tsp black pepper
- 1/2 tsp ancho chile powder
- 1/2 tsp paprika
- 1/2 tsp ground coriander
Liquids and Dairy
- 2 cups reduced sodium chicken broth
- 1 1/2 cups shredded Monterey Jack cheese
- 2 cups heavy whipping cream
- 1/4 cup cornstarch
Garnishes
- Sour cream
- Minced fresh cilantro
- Tajin seasoning
- Black pepper
- Cotija cheese
- Lime wedges/slices
- Crushed tortilla chips
Instructions
- Prepare ingredients: Dice the yellow onion, seed and dice the jalapeño peppers, and mince the garlic cloves. Drain the cans of fire-roasted corn, cream-style corn, green chiles, and rinse and drain the black beans thoroughly.
- Add to slow cooker: Place the chicken breasts, diced onion, jalapeños, minced garlic, drained corn kernels, cream-style corn, diced green chiles, black beans, chili powder, kosher salt, cumin, black pepper, ancho chile powder, paprika, and ground coriander into the insert of a 6-quart or larger slow cooker.
- Pour in chicken broth: Add 2 cups of reduced sodium chicken broth to the slow cooker and stir everything together gently to blend the ingredients.
- Cook on low: Cover the slow cooker and cook on the LOW setting for 6 to 8 hours, allowing the flavors to meld and the chicken to become tender.
- Remove and shred chicken: When cooking is complete, carefully remove the chicken breasts from the slow cooker and transfer them to a cutting board. Use two forks to shred the chicken into bite-sized pieces and set aside.
- Make cream thickening mixture: In a small bowl, whisk together the heavy whipping cream and cornstarch until fully combined and smooth, ensuring there are no lumps.
- Thicken the chowder: Switch the slow cooker to HIGH heat. Stir in the cream and cornstarch mixture thoroughly to incorporate it into the soup.
- Add shredded chicken and cheese: Return the shredded chicken to the slow cooker, add the shredded Monterey Jack cheese, and stir until the cheese melts evenly throughout the chowder.
- Finish cooking and thicken: Continue cooking on HIGH, uncovered, for about 30 minutes, stirring occasionally. This allows the chowder to thicken to your preferred consistency.
- Serve and garnish: Ladle the hot chowder into bowls and garnish with sour cream, minced fresh cilantro, a sprinkle of Tajin seasoning, cracked black pepper, crumbled cotija cheese, lime wedges, and crushed tortilla chips as desired. Enjoy warm.
Notes
- For a spicier chowder, leave the jalapeño seeds in or add extra diced peppers.
- Adjust the amount of chili powder and spices to your preferred heat level.
- You can substitute Monterey Jack cheese with a Mexican cheese blend or cheddar if preferred.
- If you don't have cornstarch, you can use arrowroot powder as a thickener.
- This recipe is perfect for meal prep and leftovers reheat well.
- Use low sodium chicken broth to control salt levels better.
- Optional toppings add texture and flavor contrast, but the chowder is delicious on its own.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
