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When preparing your Creamy Crockpot Chicken Corn Chili Soup, the right balance of liquids is crucial for achieving that perfect creamy consistency. Begin by incorporating the chicken broth, coconut milk, and diced tomatoes into your crockpot. The coconut milk adds a rich creaminess without the heaviness of dairy, making it an excellent choice for those with dietary restrictions. Depending on your desired thickness, you may want to adjust the quantity of broth. For a thicker soup, use less broth and allow the flavors to concentrate as it cooks. Conversely, if you prefer a more broth-like consistency, add additional liquid. Taste as you go to ensure your soup has a perfect balance of creaminess and flavor.

Crockpot Chicken Corn Chili Soup

Discover the cozy comfort of Creamy Crockpot Chicken Corn Chili Soup, a perfect blend of tender chicken, sweet corn, and flavorful spices. This easy-to-make dish cooks effortlessly in your crockpot, allowing you to savor quality time with loved ones while the soup simmers. Packed with nutritious ingredients like black beans and diced tomatoes, this hearty soup is ideal for family dinners or meal prep. Enjoy a nourishing bowl that's bursting with flavor any time of the year!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts

3 cups frozen corn (about 2 cans if using canned)

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) diced tomatoes with green chilies

1 small onion, diced

2 cloves garlic, minced

1 cup chicken broth

1 cup coconut milk (or heavy cream for a richer taste)

1 tbsp chili powder

1 tsp cumin

1 tsp paprika

Salt and pepper to taste

1/4 cup fresh cilantro, chopped (for garnish)

1 avocado, diced (for topping)

Lime wedges (for serving)

Instructions
 

Prepare the Chicken: Place the boneless, skinless chicken breasts at the bottom of the crockpot. Season with salt, pepper, chili powder, cumin, and paprika.

    Add Vegetables: Layer the frozen corn, black beans, diced tomatoes, onion, and minced garlic on top of the seasoned chicken.

      Pour Liquids: Add the chicken broth and coconut milk over the layered ingredients. Stir gently to combine, ensuring the chicken is mostly submerged in the liquids.

        Cook the Chili: Cover the crockpot with a lid and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shreds with a fork.

          Shred the Chicken: About 30 minutes before serving, remove the chicken breasts from the crockpot. Use two forks to shred the chicken and return it to the soup. Stir to mix everything well.

            Taste and Adjust: Before serving, taste the soup and adjust the seasoning with more salt, pepper, or spices if desired.

              Serve: Ladle the soup into bowls, garnish with chopped cilantro and diced avocado. Serve with lime wedges on the side for an extra zing.

                Prep Time, Total Time, Servings: 15 min | 8 hours | 6 servings