Crock Pot Mexican Chicken Chowder

Crock Pot Mexican Chicken Chowder Recipe

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Vicki Butts (lazyme)


An easy soup that fills the house with a great aroma while cooking. It can also be frozen.


★★★★★ 2 votes

10 Min
8 Hr
Slow Cooker Crock Pot


  • 2 1/2 c
    cooked chicken
  • 10 oz
    mexicorn, drained
  • 10 3/4 oz
    cream of potato soup
  • 4 oz
    green chiles, undrained
  • 2 Tbsp
    fresh cilantro, snipped
  • 1 1/4 oz
    envelope taco seasoning mix
  • 3 c
    chicken broth
  • 8 oz
    sour cream
  • 4 oz
    jalapeno pepper cheese spread

How to Make Crock Pot Mexican Chicken Chowder


  1. In a crock pot, combine chicken, corn, soup, undrained chilies, cilantro, and taco seasoning mix.
  2. Stir in chicken broth.
  3. Cover; cook on LOW setting for 8 to 10 hours, or on HIGH setting for 4 to 5 hours.
  4. Stir about 1 cup of hot soup into sour cream.
  5. Stir sour cream mixture and cheese into the mixture in crock pot; cover and let stand for 5 minutes.

Printable Recipe Card

About Crock Pot Mexican Chicken Chowder

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Mexican

Show 3 Comments & Reviews

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