Oh the weather outside is frightful, but hot soup is so delightful! With the bitterly cold temps lately, it’s the perfect time to share with you Shelly McDonald’s recipe for Mexican Street Corn Chowder. It’s such a quick fix – just toss all the ingredients into a crockpot and supper will be ready when you come home. Wearing a sombrero while enjoying a big bowl of this creamy, cheesy soup is optional!
1 lb boneless chicken , cooked and shredded
2 cloves garlic
1 cup chicken broth
2 cans cream style corn
1 can fire-roasted corn or Mexicorn (with red/green peppers)
1 can black beans, drained & rinsed
1 can diced green chiles
1 can Rotel
2 tsp. chipotle chili powder or regular chili powder
½ tsp. paprika
2 cups cheddar cheese, grated
2 cups half-n-half or heavy cream
Salt and pepper to taste
Add all ingredients into a crockpot. Cook on low 2-4 hours until cheese is completely melted. Suggestions for toppings are diced avocado, fresh cilantro, sour cream, fresh lime or a few dashes of hot sauce.