Slow Cooker Mexican Street Corn Soup Recipe
This Slow Cooker Mexican Street Corn Soup is a flavorful, comforting dish that brings together the smoky heat of chipotle, tender chicken, and creamy cheese with the sweet crunch of corn and potatoes. Perfect for an easy weeknight meal, it simmers low and slow to develop rich, spicy, and hearty flavors reminiscent of classic Mexican street corn in a warm and filling soup form.
- Prep Time: 15 minutes
- Cook Time: 6 hours 10 minutes
- Total Time: 6 hours 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Vegetables and Aromatics
- 1 white onion, diced
- 1 poblano pepper or jalapeno pepper, diced
- 2 cloves garlic, diced or minced
- 2 cups frozen corn
- 2 medium russet potatoes, peeled and diced
Spices and Oils
- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp sea salt
- 1 tbsp olive oil or avocado oil
Proteins and Dairy
- 1 lb chicken breast
- 8 oz cream cheese or creme fraiche
- 1/2 cup cotija cheese
Other Ingredients
- 1 chipotle pepper in adobo sauce, diced
- 2 tbsp adobo sauce
- 6 cups chicken broth
- 2 limes (optional for garnish)
- Cilantro (optional for garnish)
Instructions
- Sauté Aromatics: Heat a large sauté pan over medium heat and add the olive or avocado oil. Once hot, add the diced onion, poblano or jalapeno pepper, and garlic. Sauté for about 3 minutes until softened and fragrant. Then add the chili powder and cumin, stirring to coat the vegetables, and cook for another few minutes. Transfer this mixture to your slow cooker.
- Add Main Ingredients: To the slow cooker, add the frozen corn, peeled and diced potatoes, diced chipotle pepper, adobo sauce, whole chicken breast, and chicken broth. Stir gently to combine the ingredients evenly.
- Cook in Slow Cooker: Cover the slow cooker and cook on low heat for 6 to 8 hours, allowing all flavors to meld and the chicken and potatoes to become tender.
- Incorporate Cream Cheese: About 30 minutes before the end of cooking time, carefully stir in the cream cheese or creme fraiche until it melts smoothly into the soup, creating a creamy texture.
- Serve and Garnish: When done, remove the chicken breast and shred it before returning it to the soup or leave whole as preferred. Serve the soup hot topped with crumbled bacon (optional), cotija cheese, fresh lime juice, and cilantro. Adjust seasoning with salt and pepper to taste.
Notes
- For extra flavor and texture, you can add crumbled bacon as a garnish.
- If you prefer a spicier soup, increase the amount of chipotle pepper and adobo sauce.
- The chicken breast can be shredded after cooking and stirred back into the soup for a more uniform texture.
- Substitute cream cheese with creme fraiche or sour cream for a slightly tangier taste.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for longer storage.
