Mexican Chicken Corn Chowder

There are 3 separate bags for this meal: 1) broth & meat 2) veggies & seasonings 3) cheese
A couple of options for cooking this.

Option #1: dump everything in crock pot and cook on low for 8-10 hours or on high 4-5 hours. 30-60 min before finished cooking shred chicken and thicken with cornstarch (see below).

Option #2: dump bag #1(broth & meat: first run bag under water to make it easier to get out of the bag) into crockpot cook on High for 2 hours. Add bag #2 (veggies & seasonings) keep cooking on high for 2 more hours. 30-60 min before finished cooking shred chicken and thicken with cornstarch (see below).


To thicken: Add 2 Tbsp cornstarch to 1/4 cup of water. Whisk until cornstarch is completely dissolved. Pour into crockpot while stirring to mix and prevent any lumps.



label: In crockpot combine chicken, bag of frozen veggies (corn, tomatoes etc), and seasonings. Pour in broth. Cook on low 8-10 hours or high 4-5 hours. 1 hour before finished cooking add cheese & thicken soup with flour & cornstarch. see blog for directions.


1lb boneless skinless chicken breast, uncooked
4 cups chicken broth
1/2 onion, chopped
1 red bell pepper, chopped
4 garlic cloves, minced
1 cans cream-style corn
1 can corn, drained & rinsed
1 can diced tomatoes, drained
1 can mild diced green chiles
2 tsp cumin
1 tsp chili powder
1 tsp salt
1/2 tsp paprika
1/2 tsp oregano
4oz cream cheese, softened
8 oz Mexican blend cheese or 1/2 cup cheddar & Monterrey

To thicken add cornstarch