Crockpot Southwestern Chicken Corn Chowder

Southwestern Chicken Corn Chowder

Southwestern Chicken Corn Chowder

This is one of my husband’s favorite soups. It’s really easy to make, especially if you use already grilled chicken strips or rotisserie chicken. I like this soup with bran muffins and fruit salad. Double the recipe if you want to use a whole 12 oz. can of skimmed evaporated milk.

1/2 t. olive oil
1 medium onion, chopped
1 tsp. minced garlic
14 oz. can fat-free chicken broth
10 oz. can reduced fat cream of chicken soup
4 oz. can chopped green chilies
10 oz. cooked, diced chicken (1 whole chicken breast cooked and diced)
14 oz. can creamed corn
14 oz. can whole kernel corn, drained
1/2 t. chili powder
1/2 t. ground cumin
hot sauce to taste
5 oz. can fat-free evaporated milk

Spray the crock of your slow cooker with Pam and add the olive oil, onion, and garlic and cook in the microwave on high for two minutes. Stir and then cook an additional minute. Place the crock in the slow cooker and add the rest of the ingredients EXCEPT the evaporated milk. Stir well and cook on low for 6 – 8 hours. Just before serving, stir the soup well and then add the evaporated milk. Stir and let heat for a couple of minutes. Ladle into bowls and garnish with chopped chives or green onion tops and some hot sauce if you like more zip to your soup. Serves 4-6.


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4 Responses to “Crockpot Southwestern Chicken Corn Chowder”
  1. Dawn Beye says:

    This chowder looks really good, Sue! I made your pumpkin scones yesterday, and took them to the salon where they cut my hair. I did save one out to taste test, and it was great! Planning to make black bean pumpkin soup today with the leftover pumpkin. I enjoy your blog!

  2. Beth says:

    Hey Sue, Can you think of a substitute for the cream of chicken soup?? Ed you know.

  3. faithfulfoodie says:

    Beth, here’s what I would try. I would mix 2 T. corn starch into the chicken broth and mix it with the rest of the ingredients. When you add the evaporated milk add a little regular milk to make it the consistency you like. I haven’t tried this but it should work to thicken the soup which is basically what the cream of chicken soup does. If you try this, let me know how it turns out.

  4. faithfulfoodie says:

    Dawn, I’m glad you liked the pumpkin scones and that you’re enjoying the blog!

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