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
Ingredients
- 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
- cilantro
- 4 oz. goat cheese can substitute light cream cheese
- cilantro for garnish
Instructions
- 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.
Nutrition
This recipe is shared on The Country Cook.
More healthy and easy dinner recipes!
I_Fortuna says
I agree, it would be more successful just to add more butter or coconut oil to make a proper roux. Perhaps 1/2 a cup of butter could be reduced some. Just enough is needed to make a nice roux, but 1:1 is the proper ratio.
Kay says
Made this last night for dinner. I added a tsp of crushed red pepper flakes- felt like it needed some more heat. The soup itself ended up really thick- I did prepare it on the stove top instead of the crock pot because I didn’t have extra time. Was really delicious and satisfying.
Kimberly says
Do you add the butter flour and milk mixture to the crock pot? Or is that something seperate? Sorry if this is a stupid question.. I’m just dipping my toe into this cooking thing!
Thank you! Recipe sounds delicious!
Danielle - The Creative Bite says
Hey Kimberly, yes everything gets added to the crock pot before cooking. Good luck!
Emily says
what should the end consistency of the flour/milk/stock be? Mine was very very thick. Smooth but thick. I even added extra stock to try to thin it out- did I go wrong somewhere? Thanks!
Danielle Green says
How much flour did you add? My guess is you added too much because it should actually be quite thin.
Mila says
It looks delicious! Love all the flavors! 🙂
Danielle Wagasky says
I featured you today on Blissful and Domestic! Check it out! 🙂
http://www.blissfulanddomesticrecipes.com/2015/02/20-comforting-winter-soups.html
Danielle | Krafted Koch says
Thanks so much!
Maura says
This was delicious! Thanks for sharing.
Stacey says
Have you or anyone ever added white beans the the recipe to make the soup more of a chili?
Andrev says
My husband and I thought this was great. I did reduce the amount of crushed red pepper flakes, but otherwise made the recipe exactly as written. Unlike others, I did not need to add cornstarch to thicken the sauce. After 25 minutes of simmering, it had reduced to a lovely, syrupy consistency. This is definitely a keeper. Thanks for sharing!
Danielle | Krafted Koch says
I am so glad you enjoyed it Adrev!!!
Kay says
Made this last night for dinner. I added a tsp of crushed red pepper flakes- felt like it needed some more heat. The soup itself ended up really thick- I did prepare it on the stove top instead of the crock pot because I didn’t have extra time. Was really delicious and satisfying.
brook says
What do you think about using half red onion and galf yellow onion? That’s all I have at home right now, and I want to make this tonight without a trip to the store!
Danielle | Krafted Koch says
Those should work just fine Brook!
Wagner says
Hi there,
This recipe looks delicious, I am hoping to try it out in the next month or so, particularly when our weather cools off. 🙂 Do you think if I added some small red potatoes they would cook up well in this soup??
Thank you,
Wagner
Danielle | Krafted Koch says
I think red potatoes sound like a great addition! I would just heir on the side of caution and cut the potatoes into small pieces to ensure they cook through. I’d love to hear how it turns out!
Lauren says
Is 1/2 cup of flour to 2 tablespoons of butter right? It seems not right, and it did not work out well for me. How do you ever manage to get the flour and butter to combine without lumps? I’m extremely familiar with roux, which usually uses a 1:1 flour to fat ratio, so 1/2 cup to 2 tablespoons is very out of the ordinary, in my experience. I followed the recipe very precisely, but ended up having to strain the thickened milk so I didn’t end up with a bunch of flour balls in the finished product.
Danielle | Krafted Koch says
Hi Lauren, sorry you had problems with this. It isn’t like a traditional roux, as it will be crumbly after initially adding the flour. By slowly whisking in the milk, it will smooth out. It may require a vigorous whisk, but ultimately it will have a creamy consistency and there shouldn’t be any chunks of flour left over. You can double the butter to make the process easier, but that will increase the fat content in the end.
I_Fortuna says
I agree, it would be more successful just to add more butter or coconut oil to make a proper roux. Perhaps 1/2 a cup of butter could be reduced some. Just enough is needed to make a nice roux, but 1:1 is the proper ratio.
Lilly says
I made this this morning before work and my husband loved coming home to it in the crockpot practically ready to eat when I had to work late! Thanks for sharing!
Danielle | Krafted Koch says
Thanks Lilly, glad you enjoyed it!
Lilly says
I made this this morning before work and my husband loved coming home to it in the crockpot practically ready to eat when I had to work late! Thanks for sharing!
Stephanie says
Is it possible to make this on the stove? Suggestions!?
Danielle | Krafted Koch says
Hey Stephanie, you could certainly cook this on the stove top. Follow the same directions, but place it in a large kettle on high until and cook until the chicken is cooked through. Good luck! 🙂
Jennifer says
This looks so delicious….I’m making it for dinner tonight! Quick question about the bacon….are you supposed to put it in the crockpot raw? Or cook it up first?
Thanks for the recipe!
Danielle | Krafted Koch says
Hi Jennifer, you will want to used pre-cooked bacon in this soup. It helps cut down on some of the fat and uncooked bacon won’t cook up very well in the crock pot. I hope you enjoy it!
Linda says
Love the look of the Healthy Crock Pot Jalapeno Chicken Corn Soup. But, I don’t see how to use all of the “divided” milk and chicken broth. Am I missing something? Thanks, Linda
Danielle | Krafted Koch says
Hi Linda, thanks for pointing that out. I updated the recipe to clarify the use of the additional milk and chicken broth. Hope you have a chance to enjoy it!
Julie @ Julie's Eats & Treats says
Looks amazing! Way to rock the Crock Pot. Best invention EVAH!
Danielle | Krafted Koch says
Haha, yes you are rubbing off on me with your Crock Pot ways! 🙂
Thalia @ butter and brioche says
ooh love this soup recipe.. definitely perfect for this winter weather here in Australia!
Kathi @ Deliciously Yum! says
I just made a list of soups to try and this one is definitely joining them. I cannot wait to get my crockpot back out so I can set it and forget it. Sweet corn is at its peak right now – I bet the flavors in this soup are amazing!! Pinned!
Danielle | Krafted Koch says
I have been enjoying my Crock Pot recently. I love the ease of it and I really should use it even more!