Dinner

Slow Cooker Mexican Street Corn Soup Recipe

Name: Slow Cooker Mexican Street Corn Soup Recipe
Prep time: 15 min
Cook time: 6 h 30 min
Total time: 6 h 45 min
Cuisine: Mexican
Ingredients: 1 medium onion, diced; 1 poblano pepper, diced; 3 cloves garlic, minced; 1 teaspoon chili powder; 1 teaspoon ground cumin; 4 cups frozen corn kernels; 2 medium russet potatoes, peeled and diced; 1 chipotle pepper in adobo sauce, chopped; 2 chipotle adobo sauce tablespoons; 2 boneless skinless chicken breasts; 4 cups chicken broth; 4 ounces cream cheese or ½ cup creme fraiche (or 1 can coconut milk for dairy-free option); 4 slices bacon; ½ cup crumbled cotija cheese; ½ cup fresh cilantro leaves, chopped; 1 lime, cut into wedges (for serving)

ByJeannette Jaeger November 30, 2025November 30, 2025

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Introduction

Slow Cooker Mexican Street Corn Soup is a creamy, flavorful dish inspired by the classic Mexican street corn. Packed with tender chicken, smoky chipotle, and sweet corn, it’s a comforting meal perfect for any day of the week. Best of all, it comes together effortlessly in a slow cooker with minimal prep.

The image shows three white bowls filled with creamy orange soup placed on a white marbled surface. Each bowl has a layer of white cream on top, with bits of crispy browned bacon scattered over it. Bright green chopped cilantro leaves are sprinkled across the surface. The bowl in the foreground also has two lemon wedges topped with a dash of black pepper. Small yellow corn kernels float near the edges. The scene includes a wooden board with fresh cilantro leaves scattered around and a silver spoon nearby. The lighting is bright and natural, making the colors vibrant. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 onion, diced
1 poblano pepper, diced
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
4 cups frozen corn
2 russet potatoes, peeled and diced
1 chipotle pepper in adobo sauce, chopped
2 chicken breasts
4 cups chicken broth
4 ounces cream cheese or crème fraîche (or 1 can coconut milk for dairy-free)
4 slices bacon
Fresh cilantro, for garnish
Cotija cheese, for garnish
1 lime, cut into wedges, for garnish

Instructions

Step 1: Heat a large saucepan over medium heat. Add the diced onion, poblano pepper, and garlic. Cook until softened, about 5 minutes.
Step 2: Stir in the chili powder and cumin, sautéing for another minute to release their flavors.
Step 3: Transfer the sautéed vegetables to the slow cooker. Add frozen corn, diced potatoes, chopped chipotle pepper, chicken breasts, and chicken broth. Stir to combine.
Step 4: Cover and cook on low for 6 to 8 hours, until the chicken and potatoes are tender.
Step 5: About 30 minutes before serving, stir in the cream cheese or crème fraîche until melted and creamy. Remove the chicken breasts and shred them with two forks, then return the chicken to the soup.
Step 6: Meanwhile, cook the bacon in a skillet until crispy. Drain on paper towels and crumble.
Step 7: Serve the soup hot, garnished with crumbled bacon, fresh cilantro, cotija cheese, and a squeeze of lime juice.

Tips & Variations

For a dairy-free option, substitute cream cheese with coconut milk for a rich, creamy texture.
Add a touch of smoked paprika for extra smoky depth.
Use chicken thighs instead of breasts for juicier meat.
Make it spicy by adding extra chipotle peppers or a dash of hot sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 1 week. You can also freeze the soup without garnishes like bacon, cilantro, or cotija cheese. When reheating, warm gently on the stovetop over medium-low heat to avoid curdling the dairy.

How to Serve

A white bowl filled with creamy orange soup layered with visible chunks of corn and shredded chicken. On top, there are sprinkles of chopped green cilantro leaves, small dollops of white cheese, and thin lime wedges arranged near the center. The soup surface is lightly speckled with black pepper and has a slightly oily texture. The bowl is placed on a white marbled surface next to a wooden board with scattered cilantro leaves. Other white bowls with the same soup are partially seen around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can this soup be made in the Instant Pot?

Yes! Sauté the onion, poblano, and garlic in the Instant Pot using the sauté function, then cancel. Add the corn, potatoes, chipotle pepper, chicken, and broth. Cook on high pressure for 15 minutes with a quick release. Stir in cream cheese or crème fraîche after cooking until melted, then top with bacon, cotija cheese, cilantro, and lime.

Can I use fresh corn instead of frozen?

Absolutely. If using fresh corn, cut kernels from about 4 ears and add them in place of frozen corn. The soup may have a slightly fresher corn flavor and texture.