Hearty slow cooker cheesy Mexican chipotle corn chowder. Classic comfort food with a flavorful and spicy twist!
1lbboneless chicken breast
1Cred bell pepperchopped
3 1/2Crussett potatoeschopped into small bite sized pieces
15ozpetite diced tomatoesdrained
15ozblack beansdrained and rinsed well
2:15oz cans whole kernel corndrained
7ozcan whole kernel corndrained
1chipotle pepper in adobo sauce
8ozcheddar cheesefreshly shredded
To a blender, add 1 cup corn, 1 chipotle pepper in adobo sauce and 1 cup chicken broth. Process until smooth. Set aside. To the bowl of a 6 quart slow cooker, add thawed uncooked chicken breast, vegetables, beans, seasonings and remaining chicken broth. Add pureed corn to slow cooker, stir to combine. Cover and cook on high for 4 or 8 hours on low.
When the initial cook time is up, carefully remove chicken breasts. Shred with forks and set aside. Shred cheese and add to slow cooker. Stir to combine and melt. Whisk together heavy cream and cornstarch until smooth. Pour into slow cooker and stir to combine. Return shredded chicken to slow cooker. Cover and continue to cook for an additional 30-45 minutes.
Serve warm with optional tortilla strips and extra cheese.