Crockpot Mexican Street Corn & Chicken Chowder
"Dump it and forget about it slow cooker meal! A delicious Mexican crockpot chicken and corn chowder that has the same delicious flavors of Mexican Street Corn!..."
INGREDIENTS
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1 pound boneless skinless chicken breasts or thighs
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2 cloves garlic (minced)
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1 cup Swanson® Organic Free-Ranch Chicken Stock (or broth)
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2 cans (14.75 ounces EACH) cream style corn
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1 can (14.75 ounces) fire-roasted corn (or regular canned corn or Mexicorn (this is what is pictured in the photos -- has the added red & green pepper))
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1 can (15.5 ounces) black beans (drained and rinsed)
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1 can (4 ounces) fire-roasted diced green chiles
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2 teaspoons chipotle chili powder (regular chili powder also works)
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1/2 teaspoon paprika
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1 and 1/4 teaspoon ground cumin
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2 cups Colby OR Monterey Jack Cheese (freshly grated; not from a bag)
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2 cups half and half (or heavy cream)
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Salt and pepper (to taste)
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Optional additions: fresh lime, fresh cilantro, diced onion, hot sauce, sour cream, avocado
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