Crockpot Mexican Street Corn & Chicken Chowder


Ingredients
1 pound boneless skinless chicken breasts or thighs
2 cloves garlic minced
1 cup Swanson® Organic Free-Ranch 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 (this is what is pictured in the photos -- has the added red & green pepper)
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.
  2. Trim the fat off of the breasts or thighs. If you are using breasts cut each breast into 2 pieces.
  3. Add the trimmed chicken, garlic, chicken stock, creamed cans of corn, drained fire-roasted corn, drained and rinsed black beans, undrained diced green chiles, chipotle 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. While shredding the chicken add in the freshly grated (if you use cheese from a bag it gets greasy) cheese and the half and half.
  6. Return the shredded chicken and mix. Season to taste with salt and pepper.
  7. Serve with desired toppings: fresh lime, fresh cilantro, squirt of hot sauce, spoonful of sour cream, or fresh avocado.


Original Recipes: Crockpot Mexican Street Corn & Chicken Chowder @ chelseasmessyapron.com

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