Mexican Corn Chicken Soup with Heavy Cream

Serves 8 in about 5 hours. The slow cooker brings fire roasted chilis and monterey jack cheese together.

Ingredients

• 5 chicken thighs, boneless, skinless
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 5 garlic cloves, minced or pressed
• 1 4-ounce can fire roasted green chilis
• 3 15-ounce cans corn
• 1 15-ounce can black beans, rinsed & drained
• 4 cups chicken broth, low sodium
• 1 bay leaf
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon mexican oregano (or regular is fine)
• 1 tablespoon cumin
• 1 chipotle in adobo sauce (chopped. also use 1 tsp of the sauce)
• 2 cups monterey jack cheese, shredded (use fresh)
• 1 cup heavy cream (or half and half)

Method

1. Stir in all ingredients to the slow cooker except the cheese and heavy cream. Stir.
2. Simmer on High for 3-4 hours or Low for 7-8 hours.
3. Press a spoon into the chicken thighs to easily shred them right in the slow cooker.
4. Mix in Cheese and let melt.
5. Stir in heavy cream.
6. Put lid back on and heat on High for another 15-30 minutes, or until cheese is melted and cream is heated through.
7. Garnish with cilantro, avocado, onion, red bell pepper, hot sauce, etc.

More slow cooker ideas are in the slow cooker collection.