MEXICAN STREET CORN CHOWDER
This soup is easy to assemble for the crockpot or Instant Pot for a fun and flavorful meal!
1 pound (16 oz.) boneless skinless chicken
2 cloves minced garlic
2 cans (14.25 oz. EACH) cream-style corn
1 can (14.75 oz.) Mexi-corn (drained & rinsed)
1 can (15.25 oz.) black beans, drained & rinsed
1 can (4 oz.) fire-roasted diced green chiles, undrained
2 teaspoons chili powder
1/2 teaspoon paprika
1 and 1/4 teaspoon ground cumin
1 cup chicken broth
2 cups Shredded cheese
2 cups half-and-half
Add the chicken, garlic, creamed corn (undrained), fire-roasted corn (drained), drained and rinsed black beans, undrained diced green chiles, chipotle chili powder, paprika, and cumin to the slow cooker.
Season to taste with salt and pepper. Add chicken broth.
Stir well. Cover and cook on high for 3-5 hours or low for 4-6 hours-- or until the chicken shreds easily.
Remove the chicken and shred with two forks. While shredding the chicken, add in the cheese and the half and half.
Return the shredded chicken and mix it into the soup.
Instant Pot Directions:
Add everything but the cream and cheese into the Instant Pot. Use Soup setting or high pressure for 30 minutes.
Shred the chicken and add the cream and cheese.
Recipe and photo credit: Chelsea's Messy Apron