CROCKPOT MEXICAN STREET CORN & CHICKEN CHOWDER


Dump it and forget about it slow cooker meal! A delicious Mexican crockpot corn and chicken chowder that has the same delicious flavors of Mexican Street Corn!

Servings: 6 people
Author : Chelsea

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 
  • 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.

You can visit chelseasmessyapron.com for full instructions.

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