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Chicken corn soup in white bowls with sliced avocado, cilantro, and lime wedge.
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5 from 2 votes

Slow Cooker Chicken Corn Soup

This healthy Slow Cooker Chicken Corn Soup is gluten and dairy free! It's made in the crockpot with poblano peppers in a Southwest broth.
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free, Low Lactose
Keyword: chicken corn soup, Southwest chicken soup, slow cooker chicken soup
Servings: 6
Calories: 481kcal

Equipment

Ingredients

Instructions

  • Mince 6 cloves of garlic and 1 onion (any color).
  • Dice 1 bell pepper (any color). Dice 1 large poblano pepper, removing the seeds and membranes for less heat.
    If you can't find a poblano pepper, simply sub another bell pepper (any color).
  • Remove the skin from 2 - 2 ½ lbs. of split chicken breasts (also known as bone-in chicken breasts). Place the chicken breasts in the slow cooker. Add 1 tsp. each of adobo seasoning, chili powder, and smoked paprika (or regular paprika), along with ½ tsp. each of kosher salt and pepper.
  • Add the diced bell peppers and diced poblanos to the crockpot, along with 12 oz. frozen corn (or 3-4 cups fresh corn), and 8 oz. mild (or hot) diced green chilis.
  • Add 3 cups of low sodium chicken broth and 2 cups of crushed tomatoes to the crockpot. Stir to combine all of these ingredients.
    To make this soup even heartier, feel free to add 1-2 cans of drained pinto or black beans.
  • Set the slow cooker for 6-8 hours on Low or 4-5 hours on High.
  • Remove the chicken from the slow cooker 30 minutes before the end of the cooking time. Shred the chicken with two forks. Remove all of the bones and discard them.
    The safe internal temperature for chicken is 165 degrees Fahrenheit and may be checked using a food thermometer if you have any concerns.
  • Return the shredded chicken to the crockpot.
  • Using a glass measuring cup, remove 1 cup of the soup liquid and add 2 Tbsp. of masa harina (or corn starch) to it. Whisk the masa harina into the soup liquid, creating a slurry. Pour the soup mixture to the slow cooker and stir until combined.
  • Cook for another 30 minutes.
    If you find that you'd like the soup to be even thicker, feel free to repeat the process of creating a slurry with another 2 Tbsp. of masa harina in a cup of soup broth.
  • To Serve: Serve the soup with warmed corn tortillas, lime wedges, fresh cilantro, and avocado (optional). Additional topping ideas include shredded cheese, queso fresco, or sour cream (optional).

Notes

You can use frozen or fresh corn. If using fresh sweet corn, simply cut the kernels from 4 ears of fresh corn and it to the soup just as you would frozen corn.
I used mild green chilis in this recipe, but you can opt for hot green chilis if you prefer a spicier overall flavor.
You can use corn starch or arrowroot powder in place of masa harina if needed.
To make this soup even heartier, feel free to add 1-2 cans of drained pinto or black beans.

Nutrition

Serving: 2cups | Calories: 481kcal | Carbohydrates: 33g | Protein: 47g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 121mg | Sodium: 591mg | Potassium: 1141mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1736IU | Vitamin C: 68mg | Calcium: 96mg | Iron: 5mg