Slow Cooker Mexican Street Corn Soup

Slow Cooker Mexican Street Corn Soup is a delightful dish that brings the vibrant flavors of Mexico right into your home. With its creamy texture and the rich taste of corn, spices, and chicken, this soup is comfort food at its best. It combines sweet corn, spices, and juicy chicken, all simmered together to create a warming dish perfect for any time of year.

This recipe uses the convenience of a slow cooker, which allows you to set it and forget it while the flavors meld together beautifully. You’ll love coming home to the inviting aroma of this soup after a long day. It’s a simple and satisfying meal that can be enjoyed by the whole family.

WHY YOU WILL LOVE THIS RECIPE

There are many reasons to love Slow Cooker Mexican Street Corn Soup. First, it is easy to make. You just need to chop a few ingredients and let the slow cooker do the work. The flavors of the ingredients blend perfectly, creating a tasty and hearty soup that is filling and comforting.

Second, it is versatile. You can adjust the spices and toppings to suit your tastes. Whether you like it hotter or milder, you can personalize it to your liking.

Third, this soup is great for meal prep. It stores well in the fridge and freezer, making it perfect for lunches or dinners throughout the week.

Finally, this soup is full of nutrients. With ingredients like chicken, corn, and potatoes, you will get a good balance of protein, vegetables, and carbohydrates. It’s a wholesome meal that you can feel good about serving to your family and friends.

HOW TO MAKE Slow Cooker Mexican Street Corn Soup

Ingredients

To make Slow Cooker Mexican Street Corn Soup, you will need:

• 1 white onion, diced
• 1 poblano pepper or jalapeno pepper, diced
• 2 cloves garlic, diced or minced
• 2 tsp chili powder
• 2 tsp cumin
• 1 tsp sea salt
• 1 tbsp olive oil or avocado oil
• 2 cups frozen corn
• 2 medium russet potatoes, peeled and diced
• 1 chipotle pepper in adobo sauce, diced
• 2 tbsp adobo sauce
• 1 lb chicken breast
• 6 cups chicken broth
• 8 oz cream cheese or crème fraîche
• 6 slices of bacon
• 2 limes (optional for garnish)
• Cilantro (optional for garnish)
• 1/2 cup cotija cheese

STEP-BY-STEP INSTRUCTIONS

1. Prepare the Base: Heat a large sauté pan to medium heat. Once it’s hot, add the olive oil or avocado oil.
2. Cook the Aromatics: Add the diced onion, diced poblano pepper or jalapeno, and minced garlic. Sauté for about 3 minutes until they start to soften.
3. Add Spices: Sprinkle in the chili powder and cumin. Sauté for another few minutes until the spices are fragrant.
4. Transfer to Slow Cooker: Transfer the mixture from the pan to your slow cooker.
5. Add Remaining Ingredients: In the slow cooker, add the frozen corn, diced potatoes, chipotle pepper, adobo sauce, chicken breast, and chicken broth.
6. Cook: Cover and cook on low for 6-8 hours until the chicken is cooked through and the potatoes are tender.
7. Finish with Creaminess: In the last 30 minutes of cooking, stir in the cream cheese or crème fraîche to make the soup creamy.
8. Cook the Bacon: Prepare the bacon on the stovetop or in the oven until crispy. Once cooked, crumble it into pieces.
9. Serve: When ready to serve, dish out the soup hot. Top it with crumbled bacon, cotija cheese, a squeeze of fresh lime juice, and fresh cilantro if desired. Adjust salt and pepper to taste.

HOW TO SERVE Slow Cooker Mexican Street Corn Soup

Slow Cooker Mexican Street Corn Soup can be served in various ways. You can enjoy it on its own as a satisfying meal. For extra heartiness, you might want to pair it with crusty bread or tortilla chips. These additions will complement the creamy texture of the soup perfectly.

Garnishing the soup is a great way to enhance its presentation and flavor. Squeeze fresh lime over the soup to add a bright taste. You can also sprinkle extra cotija cheese or a handful of cilantro on top for added freshness.

For a fun twist, consider serving the soup in tortilla bowls. This not only looks attractive but also adds a delightful crunch.

STORAGE & FREEZING: Slow Cooker Mexican Street Corn Soup

Storing Slow Cooker Mexican Street Corn Soup is easy. After the soup has cooled, you can keep it in an airtight container in the refrigerator for up to four days. When reheating, just warm it up on the stovetop or in the microwave. Be sure to stir it well and adjust seasoning as needed, since flavors can change as it sits.

If you’d like to freeze the soup, do so before adding the cream cheese or crème fraîche. Portion the cooled soup into freezer-safe containers or bags. It can be frozen for up to three months. When you’re ready to enjoy it, thaw it overnight in the refrigerator. Then, heat it gently on the stovetop and add the cream cheese or crème fraîche just before serving.

SERVING SUGGESTIONS

Aside from enjoying the soup on its own, there are several ways to make your meal more enjoyable.

• Toppings: Besides bacon and cotija cheese, other delicious toppings include diced avocado, sliced jalapenos, or sour cream. These toppings can add flavor and texture.
• Side Dishes: Consider serving the soup with Mexican rice or a simple green salad. These sides will complement the soup nicely and round out your meal.
• Drinks: A light beer or a refreshing iced tea can make a perfect pairing with the spices in the soup.

this Recipe

VARIATIONS

There are numerous variations you can make to the Slow Cooker Mexican Street Corn Soup to suit your taste preferences or dietary needs.

• Vegetarian Option: For a vegetarian version, substitute chicken with canned black beans or chickpeas. You can also use vegetable broth instead of chicken broth.
• Spicy Version: If you enjoy heat, you can increase the amount of chipotle pepper or add extra jalapenos.
• Creamy Flavor: Use a flavored cream cheese, like chive or garlic, for an added twist.
• Sweet Corn: While frozen corn is wonderful, you can use fresh corn off the cob if it’s in season. It will make the soup even sweeter and fresher.

FAQs

1. Can I use fresh corn instead of frozen?

Yes! Fresh corn can be used in place of frozen corn. Just make sure to cook it until tender.

2. How can I make this soup dairy-free?

To make the soup dairy-free, use coconut cream or cashew cream instead of cream cheese. This will keep it creamy without the dairy.

3. Can I use another type of meat?

Yes, feel free to substitute chicken with turkey or pork. Just ensure it’s cooked properly before serving.

4. Can I make this soup a day ahead?

Absolutely! Making the soup a day ahead enhances its flavors. Just store it in the fridge and reheat it before serving.

MAKE-AHEAD TIPS FOR Slow Cooker Mexican Street Corn Soup

Making Slow Cooker Mexican Street Corn Soup ahead of time is simple. You can chop and prepare all the ingredients the night before. Store them in the refrigerator until you are ready to cook.

If you are using the slow cooker, just add all the prepared ingredients in the morning before you leave for work or errands. Set the timer and enjoy the delightful smell when you return home.

Additionally, if you plan to freeze the soup, just prepare all the ingredients and place them in a freezer-safe bag without the cream cheese. When ready, thaw overnight and cook as usual. Enjoy your homemade meal without the last-minute rush!

Slow Cooker Mexican Street Corn Soup

A creamy and flavorful soup that brings the vibrant tastes of Mexico into your home, perfect for any time of the year.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Mexican

Calories: 430

Ingredients Method Notes

Ingredients

  

Base Ingredients

• 1 white onion, diced
• 1 poblano pepper or jalapeno pepper, diced
• 2 cloves garlic, diced or minced
• 2 tsp chili powder
• 2 tsp cumin
• 1 tsp sea salt
• 1 tbsp olive oil or avocado oil
• 2 cups frozen corn
• 2 medium russet potatoes, peeled and diced
• 1 chipotle pepper in adobo sauce, diced
• 2 tbsp adobo sauce
• 1 lb chicken breast
• 6 cups chicken broth
• 8 oz cream cheese or crème fraîche
• 6 slices bacon
• 2 limes (optional for garnish)
• Cilantro (optional for garnish)
• 1/2 cup cotija cheese

Method

 

Preparation

1. Heat a large sauté pan to medium heat. Add the olive oil or avocado oil.
2. Add the diced onion, diced poblano pepper or jalapeno, and minced garlic. Sauté for about 3 minutes until they start to soften.
3. Sprinkle in the chili powder and cumin. Sauté for another few minutes until the spices are fragrant.
4. Transfer the mixture from the pan to your slow cooker.

Cooking

1. In the slow cooker, add the frozen corn, diced potatoes, chipotle pepper, adobo sauce, chicken breast, and chicken broth.
2. Cover and cook on low for 6-8 hours until the chicken is cooked through and the potatoes are tender.
3. In the last 30 minutes of cooking, stir in the cream cheese or crème fraîche.
4. Prepare the bacon on the stovetop or in the oven until crispy. Crumble it into pieces once cooked.

Serving

1. When ready to serve, dish out the soup hot. Top with crumbled bacon, cotija cheese, a squeeze of fresh lime juice, and fresh cilantro if desired. Adjust salt and pepper to taste.

Notes

Store in an airtight container in the refrigerator for up to four days. For freezing, do so before adding the cream cheese or crème fraîche. Can be frozen for up to three months.