Go Back
–+ servings
Mexican Street Corn Soup

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
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings: 6 cups
Course: Soup
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 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 Heart
  • 2 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 Creaminess
  • 8 oz cream cheese or crème fraîche Adds creaminess.
For the Topping
  • 6 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 Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Cover the slow cooker and set it to low heat. Allow the soup to cook for 6-8 hours until the chicken is tender.
  5. 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.
  6. 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.
  7. 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

Notes

Always 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!