Crock Pot Chicken & Corn Soup
I love soups and the convenience of cooking in my slow cooker, so this Crock Pot Chicken & Corn Soup is right at the top of my list of favorites! It cooks low and slow to bring out all the flavor from sweet summer corn, and with plenty of chicken, it’s hearty enough to be a meal all on its own!
This Crock Pot Chicken & Corn Soup is amazing. It makes enough to serve about 10, so there’s plenty to go around. I love making this soup in the summer. Yes, it’s a great summer soup when corn is fresh, local and delicious.
Crock Pot Chicken Corn Soup
Super easy and fabulous, this slow cooker chicken soup features plenty of chicken, fresh corn (but you can also use canned corn), and big, bold Southwestern flavors. It has a mild spice level, but you can certainly turn up the heat. See my tips below to make it spicier.
Read more: Crock Pot Chicken & Corn Soup
Ready for some seriously good flavor? Grab your Crock Pot and get cooking!
Why I love this recipe
- Everything goes into the slow cooker, so it’s a set-it-and-forget-it kind of soup!
- You can adjust the heat level – see my tips below on how to make it spicier.
- It’s the perfect recipe to showcase fresh and fabulous corn!
- Perfect for summer entertaining when you don’t want to turn your oven on for dinner!
Gather these ingredients
- Boneless, skinless chicken breasts – 2 pounds, cut into 1-inch strips.
- Crushed tomatoes – 1 15-ounce can.
- Black beans – 1 15-ounce can, drained.
- Red enchilada sauce – 1 15-ounce can.
- Green chilies – 1 12-ounce can.
- Onion – Diced.
- Garlic – Fresh garlic, pressed.
- Fresh corn – About 4 cups, cut off the cobs.
- Chicken broth – You’ll need 32 ounces.
- Cumin
- Chili powder
- Salt
- Fresh lime
- Mexican blend cheese – Shredded.
- Optional toppings: Crushed tortilla chips, sour cream, salsa, avocado, fresh cilantro, halved cherry tomatoes.
How to make Crock Pot Chicken & Corn Soup
- Spray the bottom of a slow cooker with nonstick cooking spray.
- Add the sliced chicken breast to the bottom of your slow cooker in an even layer.
- Top the chicken with canned crushed tomatoes, drained black beans, enchilada sauce, green chilies, diced onions, minced garlic, and corn.
- Add the chicken broth, cumin, chili powder, and salt, then stir well to combine.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
- Remove the chicken from the soup about 30 minutes before serving and shred it with 2 forks, then put it back into the soup.
- Add the cheese to the soup and stir to mix it in and let it melt.
- Squeeze some lime juice over the top and let the soup rest for 20 minutes on the warm setting before serving.
- Ladle it into soup bowls and top it with crushed tortilla chips, sour cream, salsa, avocado, cilantro, and tomatoes. Dig in!
Tips & substitutions
- You can use boneless chicken thighs, too, if you prefer. It just won’t shred quite as easily.
- No fresh corn on the cob? You can use 2 15-ounce cans of corn or 4 cups of frozen corn niblets.
- Like it spicy? Add a diced jalapeno or serrano pepper to the soup.
- Switch up the cheese. Monterey Jack, cheddar, or any easy-melting cheese will work well in this soup.
- Make ahead and serve the next day!
Serving suggestions
This soup is hearty enough to be a meal all on its own. Sometimes I serve it as a part of a soup bar with all the toppings around it so that my friends and family can top a bowl just how they like it. I add a side of garlic bread, then we all dig in! This soup also pairs well as a side dish to dishes like my favorite Fajita Grazing Board, Crab Enchiladas, or Mexican Tortilla Lasagna.
Storage
Store any leftovers in an airtight container in the fridge for 4-5 days. This soup also freezes well. I’ll freeze it in meal-size portions and then just thaw, reheat and eat!
Check out these awesome corn recipes while you’re here
Get the Recipe:
Crock Pot Chicken & Corn Soup
Ingredients
For the Chicken Tortilla Soup:
- 2 lbs boneless, skinless chicken breasts, cut into 2-inch strips
- 15 oz crushed tomatoes
- 15 oz black beans, drained
- 15 oz red enchilada sauce, not green
- 12 oz green chiles
- 1 small onion diced
- 3 cloves garlic, pressed
- 2 15 oz corn, drained (or 4 cups of fresh corn, cut off the cob)
- 32 oz chicken broth
- 2 tsps cumin
- 2 tsps chili powder
- 1 tsp salt
- 1 lime
- 2 cups Mexican blend cheese, shredded
Toppings:
- Crushed tortilla chips
- Sour Cream
- Salsa
- Avocado slices, about 2-3 per serving
- Fresh cilantro, finely chopped (for sprinkling)
- Cherry tomatoes cut in half, add a few to each serving on top
Instructions
To make the Chicken Tortilla Soup
- Spray the bottom of slow cooker with non-stick spray and place the trimmed chicken pieces in the bottom.
- Top with the crushed tomatoes, black beans, enchilada sauce, green chiles, chopped onion, garlic, and corn.
- Next, add the chicken broth, cumin, chili powder, and salt. Stir well.
- Cover the slow cooker and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Thirty minutes before serving, remove the chicken from the soup, and shred with two forks. Add it back into the soup. Add the cheese and allow to melt. Gently stir. Squeeze a lime on top and let the soup rest for 20 minutes before serving, on warm setting.
SERVE:
- Ladle soup into bowls and top with crushed tortilla strips and desired garnishes (sour cream, salsa, avocado, cilantro, tomatoes).
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
