South of the Border Chicken Chowder | www.simplecleanliving.com

standard South of the Border Chicken Chowder

It’s week two of our Crock Pot Corner and this week’s slow cooker meal is a wonderful Mexican chicken chowder that is absolutely delicious, and yet very easy to make. Not only is this a slow cooker meal, but it is a freezer meal as well…which means that you can prepare this in advance, freeze it and throw it into your slow cooker later in the month! It is wonderful reheated as well….yum!

You can make this with pre-cooked chicken (I used leftover rotisserie chicken that I had made the night before for dinner), or raw boneless chicken breast or thighs (which tend to be a little less expensive than the breasts). Both will work equally as well.

This soup is not overly spicy, but feel free to add some jalapeno peppers or a little cayenne pepper if you like the heat!

South of the Border Chicken Corn Chowder
 
Prep time
Total time
 
Serves: 6 servings
Ingredients
  • 1 lb boneless chicken breasts or thighs, boneless (or 2 cups of precooked chicken)
  • 1 cup onion, chopped
  • ½ cup green pepper, chopped
  • 1 cup fresh or frozen corn (leave out for grain free)
  • 3-4 cloves garlic, chopped
  • 3-5 green chili peppers, seeded and chopped or 1 can green chilies
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp unrefined sea salt
  • 2 cups salsa (either homemade or organic)
  • 2 cups diced roma tomatoes or 1 can diced
  • 1½ cups homemade chicken broth or bone broth
  • 1 cup heavy cream
  • 1 cup cheddar cheese, shredded
Instructions
  1. Combine all ingredients except heavy cream and cheese into a 4 or 5 quart slow cooker.
  2. Cook on low 6-7 hours (when using raw chicken, cook for 8-9 hours on low).
  3. At the end of cooking time, add the cheese, mix in and allow to melt fully.
  4. Add the heavy cream and mix completely.
  5. Serve with cornbread and enjoy!

South of the Border Chicken Corn Chowder-Freezer Recipe
 
Ingredients
  • 1 lb chicken breasts or thighs, boneless
  • 1 cup onion, chopped
  • ½ cup green pepper, chopped
  • 1 cup frozen corn, organic (leave out for grain free)
  • 3-4 cloves garlic, minced
  • 1 can green chilies
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp unrefined sea salt
  • 2 cups homemade salsa or 16 oz jar, organic
  • 1 can diced tomatoes, organic, no salt added
  • 1½ cups homemade chicken broth
  • 1 cup heavy cream
  • 1 cup cheddar cheese, shredded
Instructions
  1. In a gallon freezer bag add all ingredients except broth, heavy cream and cheese.
  2. Freeze until ready to use.
  3. When ready to use, place contents of freezer bag in slow cooker.
  4. Add the broth.
  5. Cook on low for 6-7 hours
  6. At end of cooking add heavy cream and cheddar cheese.