Chicken Street Corn Chowder
Chicken Street Corn Chowder is a creamy, smoky, slow-cooked soup packed with tender chicken, fire-roasted corn, potatoes, poblano pepper, and warm spices, finished with crema and fresh lime for a cozy, street-corn–inspired twist that’s high-protein, meal-prep friendly, and perfect for busy weeks.
Servings: 12 servings
Equipment
Ingredients
- 2 pounds boneless, skinless chicken breast
- 3 cloves garlic minced
- 1 poblano pepper diced 145g
- 1 red bell pepper 140g
- 1 large onion diced
- 2 14.75 oz. cans fire roasted corn drained (4 cups frozen or fresh)
- 10 oz. gold potatoes diced 1/2 inch cubes
- 32 oz. chicken broth
- 1½ tsp salt
- 1 tsp chili powder
- 2 teaspoon chipotle chili pepper or more chili powder
- 1 teaspoon oregano
- ½ tsp ground cumin
- ¼ tsp ground black pepper
- ½ cup Cacique Crema Mexicana or sour cream
- 1 tbsp lime juice fresh
Instructions
- Dice the chicken breasts into bite-size pieces.
- Add all ingredients except the crema and lime juice to your slow cooker or pressure cooker.
- Pressure Cooker: Cook on the soup setting for 20 minutes.
- Slow Cooker: Cook on low for 4–6 hours.
- Once cooking is complete, carefully scoop 1–2 cups of the broth only (try not to scoop up chicken) into a blender and blend until smooth.
- Stir the blended mixture back into the soup along with the crema and fresh lime juice.
- Serve immediately or divide into meal prep containers.
- Reheat in the microwave for 2–3 minutes, stirring halfway through.
Notes
- Find in the MyFitnessPal and MacrosFirst apps by searching “Stay Fit Mom Chicken Street Corn Chowder.”
Nutrition
Serving: 250g (1 cup) | Calories: 162kcal | Carbohydrates: 13.5g | Protein: 16.5g | Fat: 5g | Fiber: 1.8g