SigMT

CROCKPOT MEXICAN STREET CORN & CHICKEN CHOWDER Dump it and forget about it slow cooker meal! A delicious Mexican crockpot chicken and corn chowder that has the same delicious flavors of Mexican Street Corn! INGREDIENTS: • 1 pound boneless skinless chicken breasts or thighs • 2 cloves garlic minced • 1 cup chicken stock or broth • 2 cans (14.75 ounces ) cream style corn • 1 can (14.75 ounces) fire-roasted corn or regular canned corn • 1 can (15.5 ounces) black beans drained and rinsed • 1 can (4 ounces) fire-roasted diced green chiles • 2 teaspoons chipotle chili powder regular chili powder also works • ½ teaspoon regular or smoked paprika • 1¼ teaspoon ground cumin • 2 cups Colby or Monterey Jack Cheese freshly grated; not from a bag • 2 cups half and half or heavy cream • salt and pepper to taste • optional additions: fresh lime, fresh cilantro, diced onion, hot sauce, sour cream, avocado DIRECTIONS: 1. Spray a large crockpot (I use a 6 quart crockpot) with nonstick spray. 2. Trim the fat off the breasts or thighs. If you are using breasts cut each breast into 2 pieces. 3. Add the trimmed chicken, garlic, chicken stock, creamed cans of corn, drained fire-roasted corn, drained and rinsed black beans, undrained diced green chiles, chipotle chili powder, paprika, and cumin to the crockpot. 4. Stir well. Cover and cook on high for 3-5 hours or low for 4-6 hours or until the chicken shreds easily. 5. Remove the chicken and shred. While shredding the chicken add in the freshly grated cheese and the half and half or cream. 6. Return the shredded chicken and mix. Season to taste with salt and pepper. 7. Serve with desired toppings: fresh lime, fresh cilantro, squirt of hot sauce, spoonful of sour cream, or fresh avocado. SiG MT 80

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