Slow Cooker Mexican Chicken-Corn Soup Recipe

Slow cooker Mexican chicken-corn soup recipe. Vegetable-chicken soup cooked in a slow cooker.

What is Mexican Chicken-Corn Soup?

Mexican Chicken-Corn Soup is a delicious, healthy soup that is perfect for any time of the year. With this recipe, you can make a large batch of soup to enjoy throughout the week.

This recipe is made with corn and chicken broth and spices like jalapeno chili, cumin, garlic powder, salt, and pepper. It also has avocado in it for extra creaminess and flavor.

Shredded Monterey Jack cheese can give this tasty chicken and vegetable soup a rich flavor.

Variation of Mexican chicken-corn soup: El Paso Pork and Hominy Soup: Substitute lean pork for the chicken, rinsed and drained canned hominy for kernel corn, and 1 poblano chili for the bell pepper.

Omit Monterey Jack cheese; sprinkle each soup serving with 1 tablespoon of crumbled Mexican white cheese.

Use homemade chicken broth as a base for this chicken-corn soup recipe.

Why You Should Try This Easy Recipe with Mexican Chicken and Corn

This easy Mexican chicken and corn recipe is a perfect meal for those busy days when you don’t have time to cook. With the slow cooker, you can leave it to cook for 6-8 hours and come home to a healthy and hearty meal.

There are so many reasons why you should try this easy Mexican chicken and corn recipe. It’s easy to make, has plenty of flavors, is packed with protein, is healthy, can be made ahead of time, and it’s great for meal prep.

Slow Cooker Mexican Chicken-Corn Soup Recipe

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Ingredients

• 4 cups (1 L) chicken broth
• 1 pound (480 g) boneless and skinless chicken breasts, cut into cubes
• 2 cups (500 ml) whole kernel corn
• 1 ½ cups chopped yellow onions
• 1 cup chopped tomatoes
• 1 small jalapeno chili
• 1 clove garlic, peeled
• 1 teaspoon ground cumin
• salt and fresdhly ground black pepper,to taste
• 1 ripe avocado, peeled, pitted, and sliced
• Mexican tortillas

Method