This Slow Cooker Creamy Corn & Hatch Chile Chicken Soup is a comforting dish that combines the sweetness of corn with the mild heat of Hatch chiles. Perfect for winter, this soup offers a creamy base that warms you up from the inside out.

Using a slow cooker makes this recipe easy and convenient, allowing the flavors to meld beautifully while you go about your day.

Hearty Slow Cooker Chicken Soup with Corn and Chiles

This soup features tender chicken, sweet corn, and flavorful Hatch chiles simmered in a creamy broth. It takes about 6 hours in the slow cooker and serves 6 people, making it an ideal choice for family dinners or meal prep.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 cups frozen corn
• 1 can (4 oz) diced green Hatch chiles
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon cumin
• 1 teaspoon salt, adjust to taste
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• Chopped cilantro for garnish (optional)
• Lime wedges for serving (optional)

Instructions

1. Prepare the Slow Cooker: In a slow cooker, add the chicken breasts, frozen corn, diced Hatch chiles, chopped onion, minced garlic, chicken broth, cumin, salt, and pepper.
2. Cook: Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is cooked through.
3. Shred the Chicken: Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
4. Add Creaminess: Stir in the heavy cream and olive oil. Mix well and let it heat through for an additional 15-20 minutes.
5. Serve: Ladle the soup into bowls, garnish with chopped cilantro, and serve with lime wedges on the side for added flavor.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 10 minutes

Nutrition Information

• Servings: 6 bowls
• Calories: 320kcal
• Fat: 20g
• Protein: 25g
• Carbohydrates: 15g