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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.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
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.