Description
This hearty, comforting Southwest Corn Chowder is the ultimate stress-free dinner. Featuring tender chicken thighs, fire-roasted corn, creamy potatoes, and zesty green chiles, this slow cooker meal delivers rich, layered flavors with minimal effort. It is a perfect one-pot wonder for busy households that craves the warmth of the American Southwest. Simply set it and forget it for a delicious, velvety soup that feels like a warm hug in a bowl.
Ingredients
1 lb boneless, skinless chicken thighs
1 tbsp minced garlic
1 cup diced onion
2 cups potatoes, peeled and cubed
1 can (15 oz) fire-roasted corn, drained
1 can (15 oz) cream-style corn
1 can (4 oz) diced green chiles
1 can (15 oz) black beans, rinsed and drained
2 cups chicken broth
1 cup half-and-half
1 cup shredded cheddar cheese
1 tsp chili powder
1 tsp ground cumin
Salt and black pepper to taste
Instructions
Place chicken thighs, onion, garlic, and potatoes into the slow cooker.
Add the fire-roasted corn, cream-style corn, green chiles, black beans, chicken broth, chili powder, and cumin.
Stir the ingredients until well combined.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
Once chicken is tender, remove it from the pot, shred it using two forks, and return it to the slow cooker.
Stir in the half-and-half and shredded cheddar cheese until melted and smooth.
Season with salt and pepper to taste and serve warm.
Notes
Top with fresh avocado, cilantro, or sour cream for added texture. Store leftovers in an airtight container for up to 3 days in the refrigerator. Can be frozen for up to 2 months.
- Prep Time: 15
- Cook Time: 360
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 8g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 75mg