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Slow Cooker Mexican Street Corn Soup

Creamy Slow Cooker Mexican Street Corn Soup for Cozy Nights

This Slow Cooker Mexican Street Corn Soup blends sweet corn, tender chicken, and chipotle smokiness for a comforting meal.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 cups Frozen Corn Offers sweetness and texture.
  • 1 medium Onion Adds depth of flavor.
  • 1 medium Bell Pepper Brings freshness and sweetness.
  • 4 cloves Garlic Gives a fragrant backdrop.
  • 1 tablespoon Chili Powder Infuses warmth and smokiness.
  • 1 teaspoon Cumin Delivers a lovely earthy flavor.
  • 1 can Chipotle Pepper in Adobo Sauce Imparts smoky heat.
  • 2 medium Chicken Breast The primary protein source.
  • 6 cups Chicken Broth Acts as the flavor-enhancing liquid base.
  • 2 medium Potatoes Adds heartiness and creaminess.
For the Creaminess
  • 8 ounces Cream Cheese Contributes a luscious creamy texture.
For the Toppings
  • 4 slices Bacon Adds a delightful crunch and richness.
  • 1 cup Cotija Cheese Optional garnish for a tangy finish.
  • 2 tablespoons Fresh Lime Juice Brightens and elevates the flavors.
  • 1 cup Fresh Cilantro Offers a burst of herbaceous freshness.

Equipment

  • Slow Cooker
  • Skillet

Method
 

Step-by-Step Instructions
  1. Begin by heating a tablespoon of oil in a skillet over medium heat. Add the chopped onion, bell pepper, and minced garlic, cooking for about 3 minutes until softened and fragrant. Sprinkle in the chili powder and cumin, stirring for an additional minute until the spices release their rich aromas.
  2. Transfer the sautéed mixture into your slow cooker. Next, add the frozen corn, diced potatoes, chopped chipotle pepper, chicken breasts, and chicken broth. Ensure everything is well incorporated.
  3. Cover your slow cooker with the lid and set it to low heat. Allow the soup to cook for 6 to 8 hours.
  4. In the last 30 minutes of cooking, stir in the cream cheese or crème fraîche into the soup until fully melted.
  5. Ladle the soup into bowls and top with crispy bacon, cotija cheese, cilantro, and lime juice.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 35gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 25IUVitamin C: 30mgCalcium: 10mgIron: 10mg

Notes

For extra creaminess, blend a portion of the soup before stirring in cream cheese. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

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