Ingredients
Chicken and Broth
- 2 boneless skinless chicken breasts
- ½ cup chicken broth
Vegetables and Seasonings
- 1 can whole corn (do not drain)
- 2 cans cream style corn
- ½ cup Salsa Verde
- 1 can diced tomatoes with green chilis (10 oz)
- 2 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoon minced garlic
Dairy
- 2 cups heavy cream
- 2 cups Monterey jack cheese (shredded)
Instructions
- Combine ingredients: Add all the ingredients except for the heavy whipping cream and cheese to a 6 quart crock pot. Stir them together to mix evenly.
- Slow cook: Cook on low heat for 6-8 hours or on high heat for 3-4 hours, allowing the flavors to meld and the chicken to cook through.
- Shred chicken: Remove the chicken breasts from the crock pot and shred the meat using two forks.
- Return and add dairy: Put the shredded chicken back into the crock pot. Pour in the heavy cream and add the shredded Monterey jack cheese.
- Final heating: Stir thoroughly to combine all ingredients, then cover and cook on high for 15-20 minutes until the cheese melts and the chowder is heated through.
- Serve: Serve the chowder hot with your favorite toppings and enjoy the creamy, flavorful meal.
Notes
- Refrigerate leftovers in an airtight container for up to 5 days to maintain freshness.
- For added flavor, garnish with fresh cilantro, avocado slices, or a squeeze of lime before serving.
- If you prefer a thicker chowder, use less chicken broth or allow it to cook uncovered for the final 15 minutes to reduce liquid.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours low or 3-4 hours high plus 15-20 minutes final heating
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
