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Slow cooker chicken corn soup with cilantro in small white bowl with spoon.
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5 from 1 vote

Crockpot Chicken Corn Soup

This Crockpot Chicken Corn Soup recipe is healthy and flavorful! It's made in the slow cooker with vegetables and a Southwest tomato broth.
Prep Time15 mins
Cook Time6 hrs
Total Time6 hrs 15 mins
Course: Main Course
Cuisine: American
Diet: Gluten Free, Low Lactose
Keyword: slow cooker soup, crockpot soup, Southwest chicken soup, chicken and corn soup
Servings: 8
Calories: 365kcal
Author: Christine Rooney



  • Mince 6 cloves of garlic and 1 small onion (any color). You can also use half of a regular-sized onion (a large onion may be too strong in flavor). Alternately, you can use 2 shallots in place of the onion.
  • Dice 2 bell peppers (any color).
  • Place 1 ½ - 2 lbs. of boneless, skinless chicken breasts in a 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 to the crockpot, along with 12 oz. frozen corn (or 3-4 cups fresh corn), 8 oz. mild (or hot) diced green chilis, and 3 cups crushed tomatoes.
  • Add 4 cups low sodium chicken broth. Stir to combine all of these ingredients.
  • Set the slow cooker for 5-6 hours on 'Low' or 3-4 hours on 'High'.
  • Remove the chicken from the slow cooker 30 minutes before the end of the cooking time (the chicken should be fully cooked, but not overcooked at this time). Shred the chicken with two forks.
  • Return the shredded chicken to the crockpot.
  • Using a glass measuring cup, remove 1 cup of the soup liquid and add 3 Tbsp. of corn starch to it. Whisk the corn starch into the soup liquid, creating a slurry. Return the corn starch mixture to the slow cooker and stir until combined.
  • Cook for another 30 minutes.
  • 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).


  • 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 arrowroot powder in place of corn starch if you prefer.
  • Masa harina can be substituted for corn starch if you like.


Serving: 2cups | Calories: 365kcal | Carbohydrates: 29g | Protein: 48g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 633mg | Potassium: 1381mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1712IU | Vitamin C: 63mg | Calcium: 71mg | Iron: 3mg