Description
A comforting, creamy chowder packed with tender chicken, corn, and zesty spices, perfect for chilly evenings.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) corn, drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 bell pepper, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp paprika
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Lime wedges for serving (optional)
Instructions
- Prepare the Chicken: Start by giving your chicken breasts a quick rinse and pat them dry. Place them at the bottom of the slow cooker.
- Add the Veggies: Toss in the drained corn, black beans, diced bell pepper, chopped onion, and minced garlic.
- Season it Up: Sprinkle the cumin, chili powder, paprika, and a dash of salt and pepper over the veggies and chicken.
- Pour in the Broth: Add the low-sodium chicken broth to the slow cooker, covering all the ingredients.
- Slow Cook: Set your slow cooker on low for 6-8 hours or on high for 3-4 hours.
- Finish with Cream: About 30 minutes before serving, shred the chicken right in the slow cooker and stir in the heavy cream.
- Garnish and Serve: Ladle the chowder into bowls, and if desired, sprinkle with fresh cilantro and a squeeze of lime.
Notes
This chowder can be made a day in advance for enhanced flavors. Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 70mg