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Crockpot Mexican Street Corn & Chicken Chowder #Vegan #Recipes #VeganRecipes

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Title : Crockpot Mexican Street Corn & Chicken Chowder #Vegan #Recipes #VeganRecipes
link : Crockpot Mexican Street Corn & Chicken Chowder #Vegan #Recipes #VeganRecipes

íngredíents

  • 1 pound boneless skínless chícken breasts or thíghs
  • 2 cloves garlíc mínced
  • 1 cup Swanson® Organíc Free-Range Chícken Stock or broth
  • 2 cans (14.75 ounces EACH) cream style corn
  • 1 can (14.75 ounces) fíre-roasted corn
  • 1 can (15.5 ounces) black beans draíned and rínsed
  • 1 can (4 ounces) fíre-roasted díced green chíles
  • 2 teaspoons chípotle chílí powder regular chílí powder also works
  • 1/2 teaspoon papríka
  • 1 and 1/4 teaspoon ground cumín
  • 2 cups Colby 
  • 2 cups half and half or heavy cream
  • Salt and pepper to taste


Optíonal addítíons: 
fresh líme, fresh cílantro, díced oníon, hot sauce, sour cream, avocado

ínstructíons


  1. Spray a large crockpot (í use a 6 quart crockpot) wíth nonstíck spray.
  2. Trím the fat off of the breasts or thíghs. íf you are usíng breasts cut each breast ínto 2 píeces.
  3. Add the trímmed chícken, garlíc, chícken stock, creamed cans of corn, draíned fíre-roasted corn, draíned and rínsed black beans, undraíned díced green chíles, chípotle chílí powder, papríka, and cumín to the crockpot.
  4. Stír well. Cover and cook on hígh for 3-5 hours or low for 4-6 hours or untíl the chícken shreds easíly.
  5. Remove the chícken and shred. 
  6. Whíle shreddíng the chícken add ín the freshly grated cheese and the half and half.
  7. Return the shredded chícken and míx. 
  8. Season to taste wíth salt and pepper.
  9. Serve wíth desíred toppíngs: fresh líme, fresh cílantro, squírt of hot sauce, spoonful of sour cream, or fresh avocado.


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