Healthy Crock Pot Jalapeno, Chicken & Sweet Corn Soup is an easy and delicious dinner you can throw in the Crock Pot for a couple of hours and have a healthy and complete meal on the table!
With all of the rain we got last weekend, our lawn has been growing like crazy. I hate mowing the lawn, because it takes a few hours to mow all 5 acres, even with a high powered tractor mower. I would much prefer a dry, brown grass that doesn’t grow. 🙂
Last weekend, I had too much going on to get around to taking care of the lawn, so I had to do it after work. This Crock Pot soup was the perfect solution for dinner with chores to take care of. I got home after work and threw the ingredients in the Crock Pot and could leave it to cook while I went outside to take care of the lawn.
I finished mowing the lawn after a couple of hours and came inside to the wafting smell of creamy sweet corn, jalapenos and tender chicken ready to gobble up for a easy and healthy dinner!
Healthy Crock Pot Jalapeno, Chicken & Sweet Corn Soup
A healthy soup made in your Crock Pot, so you can set it and forget it, with tender chicken, jalapenos, fresh sweet corn and bacon.
- 1/4 c. butter
- 1/2 c. flour
- 1 2/3 c. skim milk divided
- 1 2/3 c. chicken broth divided
- 1 tsp. cumin
- 1/2 tsp. paprika
- 1 jalapeno seeded and diced
- 1 lb. uncooked chicken breast
- 2 c. diced onions frozen or fresh
- 2 c. sweet corn kernels, can substitute frozen corn
- 1/2 c. pre-cooked bacon, crumbled
- 4 oz. goat cheese, can substitute light cream cheese
- cilantro for garnish
- In a medium saucepan over high heat, add your butter and flour and whisk together for a few seconds until combined, it will be a little crumbly at this stage. Immediately start to add 2/3 c. milk gradually, whisking well after each small addition until it is smooth and creamy. Let cook for a couple minutes until it becomes noticeably thickened, then add 2/3 c. chicken broth, paprika and cumin. Whisk until smooth and heat on high for 4-6 minutes or until thickened.
- Meanwhile, in a 4-6 qt. Crock Pot, add jalapeno, raw chicken breasts, onions, corn, bacon and remaining milk and chicken broth. Add the thickened milk mixture to the Crock Pot and stir to combine well.
- Cook on high for 2-3 hours or low for 4-6 hours until chicken is cooked through. Stir in the cubed goat cheese about 10 minutes before serving so it has a chance to melt.
- Using two forks, shred the chicken into bite size pieces. Serve warm garnished with cilantro.
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Nutrition Information:Yield: 5 Serving Size: 5 Servings
Amount Per Serving: Calories: 552Total Fat: 23gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 126mgSodium: 750mgCarbohydrates: 45gFiber: 4gSugar: 13gProtein: 45g
Provided nutrition data is only an estimate. If you are tracking these nutrients for medical purposes, please consult an outside, trusted source.
This recipe is shared on The Country Cook.
I made it on the stovetop and the flour butter combo did burn my pan. I had to completely move all the ingredients to a different pan. I recommend melting the butter first and then adding the flour. If making on the stovetop, I recommend doing step 2 before doing the butter/flour combo. Otherwise the timing will be off.
It has an ok flavor but not my favorite. Not sure why this is labeled healthy? Doesn’t seem like much point in using skim milk in a recipe that has bacon and goat cheese and butter.
Rachael B says
Followed the recipe exactly (except turkey bacon was used) and it was VERY thick. Added a couple cups of broth and it is perfect. The goat cheese will be icing on the cake.
From what I’m reading in the comments, the flour and butter ratio is odd? I did half stick butter (1/4 cup) and 1/2 cup flour. In the future should I just half the flour to even it out?
FYI, I also added fresh cilantro to the cooking process so I guess I didn’t quite follow the recipes exactly. I also used the ninja cooking system where I made my “rouix” right in the cooker than added the rest of the liquids and then the other ingredients.
Danielle Green says
Yes, if you don’t want it so thick, you can just cut back on the flour listed.
The ingredients list Corriander, but no mention of how much or when to add.
Also I see 1/4 cup of butter, not 2 tablespoons. Is this correct? I used 1/4 cup butter to 2/3 cup milk and it was quite thick.
Danielle Green says
Hi Susan, yes it should be 1/2 c. butter. but it should have been 1 2/3 c. milk. I don’t see the mention of coriander you mention?