Description
A comforting blend of tender chicken, hearty corn, and zesty tomatoes, this chowder is perfect for chilly evenings or busy weeknights.
Ingredients
Scale
- 2 chicken breasts
- 1 can corn (drained)
- 1 can diced tomatoes with green chilies
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Place the chicken breasts at the bottom of your crock pot.
- Add in the drained corn, diced tomatoes, chopped onion, minced garlic, and pour in the chicken broth.
- Sprinkle the chili powder, cumin, salt, and pepper evenly over the top.
- Cover the crock pot and cook on low for 360-480 minutes or on high for 180-240 minutes.
- Once the chicken is fully cooked, shred it with a fork and return it to the crock pot.
- Stir in the heavy cream and let it heat through for an additional 30 minutes.
- Serve hot, garnishing each bowl with fresh cilantro.
Notes
For a lighter version, consider using lower-fat cream. You can also add black beans for extra protein.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Crock Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg