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Crockpot Mexican Corn and Chicken Soup

Crockpot Mexican Corn and Chicken Soup



  • 1 lb boneless skinless chicken breasts
  • 2 cloves garlic minced
  • 1 cup Chicken broth
  • 2 cans (14.75 oz each) cream style corn
  • 2 cans (14.75 oz) Mexicorn
  • 1 can (15.5 oz) black beans drained and rinsed
  • 1 can (4 oz) diced green chiles
  • 2 tsp chili powder
  • 1/2 tsp paprika
  • 1 1/4 tsp ground cumin
  • 2 cups Monterey Jack Cheese freshly grated
  • 2 cups heavy cream
  • Salt and pepper to taste
  • Optional additions: fresh lime, fresh cilantro, sour cream, avocado


1. Use a large crockpot for this recipe. Mine is 6 qt.
2. Trim the fat off of the breasts.
3. Add the trimmed chicken, garlic, chicken broth, creamed cans of corn, Mexicorn, drained and rinsed black beans, undrained diced green chiles, 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. See my instructions on easily shredding chicken in 1 minute.
6. While shredding the chicken add in the freshly grated cheese and the heavy cream.
7. Return the shredded chicken and mix. Season to taste with salt and pepper.
8. Serve with desired toppings: fresh lime, fresh cilantro, sour cream, or fresh avocado.


Recipe by Sarah Mock of Savoring the Good