The aroma of smoky chipotle and sweet corn fills the air, instantly transporting me to a vibrant Mexican street market. That’s the magic of this creamy Slow Cooker Mexican Street Corn Soup—an enchanting bowl of comfort that’s not only a symphony of flavors but also a lifesaver for my busy evenings. With minimal effort, this dish brings together tender chicken, hearty potatoes, and bright toppings, making it a satisfying meal that even the pickiest eaters in my house love. Plus, it’s gluten-free and kid-friendly, perfect for weeknight family dinners. Are you ready to turn your slow cooker into a ticket to flavor town? Let’s dive in! Why is this soup a must-try? Incredibly Easy: With just a few minutes of prep, this Slow Cooker Mexican Street Corn Soup does all the hard work for you while you go about your day. Kid-Friendly: The creamy texture and just-right sweetness make it appealing to even the pickiest of eaters, turning dinner into a delightful experience for families. Versatile Ingredients: You can easily customize this soup by swapping out chicken for black beans or adding more veggies like zucchini or bell peppers for extra nutrition. Crowd-Pleasing Flavor: The combination of smoky chipotle, sweet corn, and creamy goodness creates a flavor explosion that’s sure to impress at any gathering. Comfort in a Bowl: On chilly evenings, this soup warms you up from the inside out, reminiscent of cozy meals enjoyed with friends. Pair it with warm tortillas or tortilla chips for a complete feast! Explore similar comforting recipes like Zucchini Soup or a hearty Cowboy Soup for more cozy nights ahead! Mexican Street Corn Soup Ingredients For the Soup Base 1 white onion – Aromatic base. Adds sweetness when sautéed. 1 poblano or jalapeno pepper – Imitative flavor kick. Substitute with bell pepper for milder flavor. 2 cloves garlic – Enhances depth of flavor. Fresh is preferable, but garlic powder can suffice. 2 tsp chili powder – Adds warmth and complexity. Adjust for spice preference. 2 tsp cumin – Provides earthy richness. Could substitute with taco seasoning for similar taste profile. 1 tsp sea salt – Enhances all flavors. Adjust based on broth sodium content. 1 tbsp olive or avocado oil – Used for sautéing. Butter can be a richer alternative. For the Soup’s Heart 2 cups frozen corn – Main ingredient providing sweetness. Fresh or canned corn can be used if thawed and drained. 2 medium russet potatoes – Adds heartiness and texture. Substitute with sweet potatoes for a different flavor. 1 chipotle pepper in adobo sauce, diced – Adds smokiness and mild heat. Omit for a non-spicy soup. 2 tbsp adobo sauce – Enhances sauce with a richer flavor. Use extra sauce if more heat is desired. 1 lb chicken breast – Source of protein. Can replace with shredded rotisserie chicken for quicker prep. 6 cups chicken broth – Adds base flavor. Use vegetable broth for a vegetarian version. For the Creaminess 8 oz cream cheese or crème fraîche – Adds creaminess. Greek yogurt can be a lighter substitute. For the Topping 6 slices of bacon – Provides smoky flavor and crunch. Can omit for a lighter version or substitute with turkey bacon. Optional garnishes: 2 limes (adds brightness), cilantro (freshness), and ½ cup cotija cheese (for salty finish). Embrace the rich, comforting flavors of this Mexican Street Corn Soup that your family will adore! Step‑by‑Step Instructions for Slow Cooker Mexican Street Corn Soup Step 1: Sauté the Aromatics Begin by heating 1 tablespoon of olive oil in a large pan over medium heat. Add the diced white onion, poblano pepper, and minced garlic to the skillet, cooking for about 3-4 minutes until the onions become translucent and the garlic is fragrant. This step builds the flavorful base of your Slow Cooker Mexican Street Corn Soup. Step 2: Add Spices Once the aromatics are ready, stir in 2 teaspoons of chili powder and 2 teaspoons of cumin. Continue cooking for an additional 1-2 minutes, allowing the spices to toast and release their essential oils. The mixture will become fragrant, enhancing the taste of the soup and preparing your taste buds for the delicious journey ahead. Step 3: Combine Ingredients Transfer the sautéed mixture into the slow cooker. Add 2 cups of frozen corn, 2 peeled and diced russet potatoes, 1 diced chipotle pepper in adobo sauce, 2 tablespoons of adobo sauce, and 1 pound of chicken breast. Finally, pour in 6 cups of chicken broth, creating a hearty and flavorful soup base. Stir everything together to ensure even distribution. Step 4: Cook Cover the slow cooker and set it to low heat. Allow the soup to cook for 6-8 hours until the chicken is tender and easily shreds with a fork. The potatoes should also be soft, blending seamlessly into the creamy texture of your Slow Cooker Mexican Street Corn Soup. Step 5: Finish the Soup About 30 minutes before the cooking time is complete, stir in 8 ounces of cream cheese or crème fraîche. This will create a rich, creamy tang that beautifully complements the flavors in the soup. Shred the chicken with two forks right in the slow cooker, mixing it into the creamy goodness. Step 6: Prepare Bacon While the soup nears completion, cook 6 slices of bacon in a skillet over medium heat until crispy, about 5-7 minutes. Once done, remove from the pan and crumble the bacon into small pieces. This will add a delightful smoky crunch to your finished dish. Step 7: Serve Serve your comforting Slow Cooker Mexican Street Corn Soup hot, garnished with the crumbled bacon, ½ cup of cotija cheese, fresh cilantro, and a squeeze of lime juice for a refreshing finish. Add warm tortillas or tortilla chips on the side for a delightful dipping experience. Enjoy each satisfying bite with your loved ones! Mexican Street Corn Soup Variations Get ready to put your own twist on this creamy delight that sings with flavor! Vegetarian Delight: Replace chicken with black beans or chickpeas for a hearty vegetarian option, ensuring the soup remains satisfying and protein-rich. Seafood Sensation: Substitute chicken with shrimp for a seafood twist. Just add the shrimp in the last 30 minutes of cooking for a perfect texture. Creamy Dream: Swap cream cheese for Greek yogurt for a lighter touch; it retains the creaminess while adding a tangy flavor. Extra Veggie Boost: Toss in diced zucchini or bell peppers for added nutrition and a pop of color. They meld beautifully with the soup’s hearty nature. Smoky Chipotle-Free: Want to avoid heat? Leave out the chipotle pepper and adobo sauce for a sweet, comforting soup that’s still packed with flavor. Sweet Potato Swap: Switch russet potatoes for sweet potatoes. They provide a delightful sweetness that complements the corn beautifully. Herb Infusion: Add fresh herbs like cilantro or basil just before serving to elevate the flavor profile and add a bright note. Crunchy Garnish: Instead of bacon, try topping with crushed tortilla chips for added crunch, offering a delightful contrast to the creamy soup. For more inspiration on how to keep mealtime exciting, check out my comforting Zucchini Soup or the delightful Cowboy Soup that your family will love too! Expert Tips for Mexican Street Corn Soup Cook on Low: Ensure you set your slow cooker on low for 6-8 hours. Cooking too quickly can lead to tough chicken and mushy potatoes. Season Taste: Always taste your soup before adding salt. Some chicken broths can be salty, and you want to avoid oversalting your creamy Mexican Street Corn Soup. Customize Spices: Feel free to adjust the chili powder and cumin amounts based on your family’s spice tolerance. A little experimentation can heighten the comfort. Substitute Smartly: If you need to substitute ingredients, use sweet potatoes instead of russet for added sweetness and color to your Mexican Street Corn Soup. Shred Gently: When shredding the chicken, take care to do it gently. It helps maintain tender pieces rather than a shred that turns into mushy bits. Add Freshness: For a bright finish, squeeze fresh lime juice over the soup just before serving, enhancing the overall flavor profile while lifting the comforting notes. How to Store and Freeze Mexican Street Corn Soup Fridge: Keep the soup in an airtight container for up to 1 week. Make sure it’s fully cooled before sealing to retain its creamy texture. Freezer: Freeze the soup without toppings in freezer-safe containers for up to 3 months. To enjoy later, simply thaw overnight in the fridge. Reheating: Reheat in the microwave or on the stovetop over low heat, stirring occasionally. Add a splash of broth if the soup is too thick after freezing. Notes: Always let leftovers cool completely before storing to maintain freshness; this helps the flavors of the Mexican Street Corn Soup develop beautifully! What to Serve with Slow Cooker Mexican Street Corn Soup The vibrant flavors of this creamy soup invite a delightful spread that complements its warmth and comfort. Warm Tortillas: Perfect for dipping, these fluffy tortillas soak up the soup’s creamy goodness while adding a rustic touch to your meal. Crispy Tortilla Chips: A crunchy addition that provides delightful texture and a fun way to savor every savory spoonful. Guacamole: The creamy, rich avocado pairs beautifully with the smoky notes of the soup, elevating every bite to the next level of enjoyment. Fresh Cilantro Salad: A light salad with cilantro, tomatoes, and lime adds refreshing brightness that balances the soup’s richness. Mexican Street Corn Salad: Similar flavors in a fresh format, this salad complements the soup’s profile perfectly while enhancing the overall corn experience. Lime Wedges: A simple squeeze of lime over each bowl brightens flavors, offering zingy freshness that enlivens the comforting soup. Chilled Agua Fresca: This refreshing drink, made from fruits like watermelon or hibiscus, cleanses the palate and pairs beautifully with your cozy meal. Churros for Dessert: These sweet treats will bring your meal to a joyous close, offering a delightful contrast to the savory soup while satisfying your sweet tooth. Make Ahead Options These Slow Cooker Mexican Street Corn Soup preparations are perfect for meal prep enthusiasts! You can sauté the onions, peppers, and garlic up to 24 hours in advance and store them in the refrigerator to enhance flavor development. Additionally, you can combine the chicken, corn, potatoes, chipotle, adobo sauce, and broth in your slow cooker and refrigerate the mixture overnight, allowing for a quick assembly the next day. When you’re ready to cook, simply add the sautéed veggies to the slow cooker and set it on low for 6-8 hours. This way, you’ll enjoy a warm, creamy soup just as delicious as if it were made from scratch on the day of. Slow Cooker Mexican Street Corn Soup Recipe FAQs What type of corn is best for this soup? Absolutely! For this Slow Cooker Mexican Street Corn Soup, I recommend using frozen corn as it provides a sweet and fresh flavor without the hassle of shucking. If you prefer, you can certainly substitute with fresh corn—just make sure to remove the kernels from the cob or use canned corn that’s been drained. How long can I store the soup in the fridge? This delicious soup can be stored in the fridge in an airtight container for up to 1 week. Make sure it’s fully cooled to room temperature before sealing to help retain its creamy texture, and enjoy it for a quick meal during the week! Can I freeze Mexican Street Corn Soup? Very! To freeze this soup, simply allow it to cool completely, then transfer it to freezer-safe containers without any toppings. It will keep well for up to 3 months. When you’re ready to enjoy, thaw it overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of broth if it appears too thick. What should I do if my soup is too thick after reheating? No worries at all! If your soup becomes too thick after freezing, simply add a splash of chicken or vegetable broth while reheating. Stir it well and let it simmer on low until it reaches your desired consistency. This will bring back that creamy texture you love! Are there any dietary considerations for this recipe? Absolutely! This Slow Cooker Mexican Street Corn Soup is gluten-free and kid-friendly, making it an excellent option for family dinners. If you’re serving this dish to someone with dairy allergies, you can substitute the cream cheese with a plant-based cream alternative or Greek yogurt for a lighter touch. Always check your ingredient labels to ensure they meet specific dietary needs. Can I use leftover chicken or rotisserie chicken? Yes, you definitely can! Using 1 pound of shredded rotisserie chicken is a fantastic time-saver and will add great flavor to your Slow Cooker Mexican Street Corn Soup without compromising quality. Just stir it in during the last 30 minutes of cooking to heat through. The more the merrier! Creamy Mexican Street Corn Soup in the Slow Cooker Bliss Enjoy the comforting taste of Mexican Street Corn Soup with smoky chipotle and sweet corn, perfect for busy evenings. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 7 hours hrsTotal Time 7 hours hrs 10 minutes mins Servings: 6 cupsCourse: SoupCuisine: MexicanCalories: 320 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Soup Base1 whole white onion Aromatic base. Adds sweetness when sautéed.1 whole poblano or jalapeno pepper Imitative flavor kick.2 cloves garlic Enhances depth of flavor.2 tsp chili powder Adds warmth and complexity.2 tsp cumin Provides earthy richness.1 tsp sea salt Enhances all flavors.1 tbsp olive or avocado oil Used for sautéing.For the Soup's Heart2 cups frozen corn Main ingredient providing sweetness.2 medium russet potatoes Adds heartiness and texture.1 whole chipotle pepper in adobo sauce, diced Adds smokiness and mild heat.2 tbsp adobo sauce Enhances sauce with a richer flavor.1 lb chicken breast Source of protein.6 cups chicken broth Adds base flavor.For the Creaminess8 oz cream cheese or crème fraîche Adds creaminess.For the Topping6 slices bacon Provides smoky flavor and crunch.2 whole limes Adds brightness.1/2 cup cotija cheese For salty finish.cilantro For freshness. Equipment Slow Cooker Method Step-by-Step InstructionsBegin by heating 1 tablespoon of olive oil in a large pan over medium heat. Add the diced white onion, poblano pepper, and minced garlic to the skillet, cooking for about 3-4 minutes until the onions become translucent and the garlic is fragrant.Once the aromatics are ready, stir in 2 teaspoons of chili powder and 2 teaspoons of cumin. Continue cooking for an additional 1-2 minutes.Transfer the sautéed mixture into the slow cooker. Add 2 cups of frozen corn, 2 peeled and diced russet potatoes, 1 diced chipotle pepper in adobo sauce, 2 tablespoons of adobo sauce, and 1 pound of chicken breast. Pour in 6 cups of chicken broth and stir everything together.Cover the slow cooker and set it to low heat. Allow the soup to cook for 6-8 hours until the chicken is tender.About 30 minutes before the cooking time is complete, stir in 8 ounces of cream cheese or crème fraîche. Shred the chicken with two forks right in the slow cooker.While the soup nears completion, cook 6 slices of bacon in a skillet over medium heat until crispy, about 5-7 minutes. Once done, crumble the bacon into small pieces.Serve your comforting Slow Cooker Mexican Street Corn Soup hot, garnished with the crumbled bacon, ½ cup of cotija cheese, fresh cilantro, and a squeeze of lime juice. Nutrition Serving: 1cupCalories: 320kcalCarbohydrates: 30gProtein: 20gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 2mg NotesAlways let leftovers cool completely before storing to maintain freshness; this helps the flavors of the Mexican Street Corn Soup develop beautifully. Tried this recipe?Let us know how it was!
