Hi Isabelle!
One of the women I work with gave me this recipe. I made if for Jim the other night and we absolutely loved it!
Crockpot Mexican Street Corn & Chicken Chowder
A delicious Mexican crockpot chicken and corn chowder that has the same
delicious flavors of Mexican Street Corn!
Prep Time 10 minutes
Cook Time 3 hours
Servings 6 people
Calories 556 kcal
Ingredients
1 pound boneless skinless chicken breasts or thighs
2 cloves garlic
1 cup Swanson® Organic Free-Range Chicken Stock
2 cans (14.75 ounces EACH) cream style corn
1 can (14.75 ounces) fire-roasted corn
1 can (15.5 ounces) black beans
1 can (4 ounces) fire-roasted diced green chiles
2 teaspoons chipotle chili powder
1/2 teaspoon paprika
1 and 1/4 teaspoon ground cumin
2 cups Colby OR Monterey Jack Cheese
2 cups half and half
Salt and pepper
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.
I love you forever!