This Slow Cooker Chicken and Corn Soup is flavor packed with just a touch of heat. It's super easy to prep for the crockpot and only takes 4 hours to cook into the most tender, pull apart chicken. Top it with cheese, sour cream and tortilla strips for the perfect finish.
I'm very picky about slow cooker recipes and one of the things I don't love is how the onions taste after cooking. I'm always asking "how can they still be that texture after hours of cooking?"
I've solved it by sautéing the veggies ahead of time, before adding them into the crockpot. It adds less than 10 minutes of prep work and is 100% worth it.
If you love chicken soup recipes, don't miss out on this Marry Me Chicken Soup, Green Chili Chicken Soup, and Dutch Oven Chicken Noodle Soup.
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Why You'll Love This Soup Recipe:
- Easy to Make. Minimal prep work and super simple instructions.
- Set it and Forget it. Crockpot meals are the best because they take minutes to prep, then let the slow cooker do the work and come home to a delicious meal ready to eat.
- Tender Pull Apart Chicken. The chicken cooks perfectly and shreds apart so well.
- Big Flavor. From the soup to the toppings, this recipe is packed with taste!
For more Crockpot recipes, try this Slow Cooker Rotel Dip, Crock Pot Birria Tacos and Slow Cooker Chicken Gnocchi Soup.
Ingredients:
Chicken Breast: Make sure the chicken breast is nice and trimmed before adding it into the crockpot. I like using the Smart Chicken Brand because it's always super clean. Some chicken brands feel like you have to cut off the whole breast to make it edible. Ewww!
Corn: Canned corn is my preferred product for this recipe, but I'm really specific about the kind I buy. Look for this Steam Crisp Mexican Corn, which contains bell peppers, or another "crisp" version. Some canned corn is very soggy, so stay away from those.
Chicken Stock: Use chicken stock over broth for a much richer flavor. Stock uses the bones from the chicken, which creates a deeper taste. Kitchen Basics and Kirklands (from Costco) are my favorite brands and are stocked in my pantry all Winter long.
*Full recipe ingredients and quantities are listed in the recipe card below.
Substitutions:
Want more protein? Add in a can of drained garbanzo beans or white beans.
If you need to cook it longer, low for 6-7 hours will work too. I prefer the higher heat for a shorter amount of time though.
Love tomatoes? Use a can of rotel in the recipe or diced tomatoes.
How to Make Crockpot Chicken and Corn Soup:
Step 1: In a skillet over medium low heat on the stovetop, add in the olive oil and allow it to heat up. Toss in the onions and jalapeños and cook for 3-4 minutes until softened, stirring frequently. Add in the garlic and cook for another 2 minutes. Turn off the heat and set aside.
Step 2: Place the raw chicken into the bottom of the crockpot. Sprinkle with taco seasoning and salt. Pour in the onion mixture, then the can of green enchilada sauce and corn.
Step 3: Pour in the chicken stock and cover with lid. Cook on high heat for 4 hours.
Step 4: Carefully remove the chicken breast to a cutting board and use 2 forks to shred the chicken apart.
Step 5: Return the shredded chicken back into the slow cooker and stir to combine.
Step 6: Serve into soup bowls and top with cheese, sour cream, cilantro and tortilla strips. Enjoy!
Expert Tips:
- Sauté the vegetables first for the best results.
- Make sure to buy the crisp version of canned corn.
- When dicing the jalapeño, remove the seeds, stem, and membranes to avoid too much heat.
Love Corn Recipes? Try this Cowboy Cornbread Casserole, Charred Corn, and Mexican Street Corn Dip.
Recipe FAQs:
Yes, for 6-7 hours on low or 4 hours on high. I prefer the high heat version, but both are good.
Store the soup in a sealed container in the fridge for up to 3 days. To heat, simply pour the soup into a pot on the stovetop and heat on medium low covered until hot again.
I haven't tested it, but this article on How to Convert Slow Cooker Recipes to Instant Pot is a great resource. It says that recipes that take 4 hours on high in the crockpot, typically only take 25-30 minutes in the instant pot. You'll want to check the chicken and make sure it reaches an internal temperature of 165 degrees before shredding it, when using the instant pot version.
No, use fresh, fully thawed chicken for the best taste. Also, the USDA doesn't recommend putting frozen chicken into a crockpot as it can create bacteria.
More Slow Cooker Recipes to Try:
If you tried this Slow Cooker Chicken Corn Soup Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
Recipe
Slow Cooker Chicken and Corn Soup
- Total Time: 4 hours, 10 minutes
- Yield: 4-6 bowls of soup 1x
Description
This Slow Cooker Chicken and Corn Soup is flavor packed with just a touch of heat. It's super easy to prep for the crockpot and only takes 4 hours to cook into the most tender, pull apart chicken.
Ingredients
- 1 tablespoon olive oil
- 1 cup yellow onion, diced small
- 1 jalapeno (seeds, stems and membranes removed), diced fine
- 2 garlic cloves, peeled and minced
- 2 large chicken breasts, trimmed
- 2 teaspoons taco seasoning
- ½ teaspoon salt
- 10 ounce can green enchilada sauce
- 11 ounce can of CRISP corn or Mexicorn (which includes bell peppers)
- 32 ounce chicken stock
Optional toppings:
- ½ cup shredded cheddar cheese
- ¼ cup sour cream
- 1 tablespoon fresh cilantro, minced
- ½ cup tortilla strips
Instructions
- In a skillet over medium low heat on the stovetop, add in the olive oil and allow it to heat up. Toss in the onions and jalapeños and cook for 3-4 minutes until softened, stirring frequently. Add in the garlic and cook for another 2 minutes. Turn off the heat and set aside.
- Place the raw chicken into the bottom of the crockpot. Sprinkle with taco seasoning and salt. Pour in the onion mixture, then the can of green enchilada sauce and corn.
- Pour in the chicken stock and cover with lid. Cook on high heat for 4 hours.
- Carefully remove the chicken breast to a cutting board and use 2 forks to shred the chicken apart.
- Return the shredded chicken back into the slow cooker and stir to combine.
- Serve into soup bowls and top with cheese, sour cream, cilantro and tortilla strips. Enjoy!
Notes
- Sauté the vegetables first for the best results.
- Make sure to buy the crisp version of canned corn.
- When dicing the jalapeño, remove the seeds, stem, and membranes to avoid too much heat.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: soup
- Method: crock pot
- Cuisine: Mexican
George
This was so good and super easy to prep! Thanks so much for the recipe.
Tara Smithson
Thanks for making it and for the review. So glad you enjoyed it!