Description
A warm, creamy soup filled with chicken, corn, and spices—perfect for cozy dinners.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 cups frozen corn
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup heavy cream or coconut milk
- Optional toppings: fresh cilantro, sliced avocado, lime wedges, crispy tortilla strips
Instructions
- Place the boneless chicken breasts in the slow cooker. Add the frozen corn, diced onion, red bell pepper, and minced garlic.
- Sprinkle the ground cumin, chili powder, smoked paprika, salt, and pepper over the mixture. Give it a gentle stir.
- Carefully add the low-sodium chicken broth to the slow cooker, ensuring all ingredients are submerged.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
- Stir in the heavy cream or coconut milk, blending it with the chowder. Heat for an additional 15-30 minutes.
- Ladle the chowder into bowls, topping with fresh cilantro, avocado slices, lime wedges, and crispy tortilla strips.
Notes
For extra flavor, squeeze fresh lime juice into the chowder just before serving.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 4g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg