Mexican Street Corn Chowder- by chelseasmessyapron.com

This would be a great hearty soup after a hard day working, hiking, or camping! Goes great with tortilla chips and Fritos. If you work it right, using a slow cooker, you can make it in the morning and come home to it ready (just shredding the chicken and adding the dairy at the end). Could also use the Instantpot. 30 minutes pressure cooking for all ingredients except dairy, shred chicken, return, add dairy, stir, and serve!

1 lb. boneless skinless chicken breasts or thighs
1/2 onion, finely diced w/evoo (optional)
2 cloves garlic, minced
2 cans creamed corn
1 can fire-roasted corn, regular canned corn, or Mexi-corn, drained and rinsed
1 can black beans, drained and rinsed
1 can (4oz) green chiles (I like 1 can mild and 1 hot)
2 tsp chipotle or regular chili powder
1/2 tsp paprika
1 1/4 tsp cumin
1 c. chicken stock/broth (more if too thick)
2 c. shredded colby-jack cheese
2 c. half and half, or heavy cream and whole milk
1 tsp. salt and 1/2 tsp. pepper, or to taste

*can also add in fresh limes, cilantro, hot sauce, sour cream, avocado, tortilla chips or Fritos

Prep your pan by spraying lightly. (or you can saute 1/2 and onion in a bit of oil to grease the pan and add flavor).

Cut breasts into 3 pieces. Put everything, except the dairy products, into the pot. Bring to boil and then reduce to low for 1-2 hours. Remove chicken and shred. Return shredded chicken to the soup and add in the cheese and dairy. Cook another 15 minutes. Taste for seasonings and adjust as needed. Serve!