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Slow Cooker Mexican Street Corn Soup Recipe

Slow Cooker Mexican Street Corn Soup Recipe
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★★★★★

4.8 from 18 reviews

This Slow Cooker Mexican Street Corn Soup is a creamy, flavorful dish inspired by traditional Mexican street corn flavors. It combines tender chicken, smoky chipotle, sweet corn, and a blend of spices, all slow-cooked to perfection. Topped with crumbly cotija cheese, crisp bacon, fresh lime juice, and cilantro, this soup delivers a comforting and vibrant meal perfect for any occasion.

Ingredients

Scale

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
  • 1 chipotle pepper in adobo sauce, diced
  • 2 tablespoons adobo sauce

Spices and Oils

  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon sea salt
  • 1 tablespoon olive oil or avocado oil

Protein and Dairy

  • 1 pound chicken breast
  • 8 ounces cream cheese or creme fraiche
  • 6 slices of bacon
  • 1/2 cup cotija cheese

Liquids

  • 6 cups chicken broth

Optional Garnishes

  • 2 limes, for fresh juice garnish
  • Fresh cilantro, for garnish

Instructions

  1. Sauté Aromatics: Heat a large sauté pan over medium heat. Once hot, add the olive oil or avocado oil. Sauté the diced onion, poblano or jalapeno pepper, and garlic for about 3 minutes until softened. Add chili powder and cumin, sauté for another 2-3 minutes until fragrant. Then transfer this mixture to your slow cooker.
  2. Add Ingredients to Slow Cooker: To the slow cooker, add the frozen corn, peeled and diced russet potatoes, diced chipotle pepper, adobo sauce, whole chicken breast, and chicken broth. Stir gently to combine all ingredients.
  3. Slow Cook: Set the slow cooker to low heat and cook for 6 to 8 hours, allowing flavors to meld and chicken to become tender.
  4. Incorporate Cream Cheese: About 30 minutes before the cooking time is complete, stir in the cream cheese or creme fraiche until well combined and creamy throughout the soup.
  5. Cook Bacon: While the soup finishes cooking, prepare bacon slices in a skillet or oven until crispy. Once cooked, crumble the bacon for topping.
  6. Serve: Remove chicken breast from the soup and shred it with forks, then return to the pot and stir. Serve the soup hot topped with crumbed bacon, crumbled cotija cheese, a squeeze of fresh lime juice, and chopped cilantro. Adjust salt and pepper to taste before serving.

Notes

  • You can substitute chicken thighs for chicken breast for a richer flavor and more tender meat.
  • If you prefer less heat, remove seeds from the pepper or substitute jalapeno with a milder pepper.
  • For a vegetarian version, omit chicken and use vegetable broth, adding more beans or other vegetables as protein.
  • Use creme fraiche for a tangier finish or cream cheese for a milder, creamy texture.
  • This soup freezes well; cool completely before freezing in airtight containers.
  • Add extra lime juice or fresh cilantro according to your taste preference for more brightness.

Nutrition

Keywords: slow cooker soup, Mexican street corn, chicken soup, chipotle soup, creamy soup, easy slow cooker meals

Find it online: https://nayabaker.com/slow-cooker-mexican-street-corn-soup-recipe/