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Slow Cooker Mexican Street Corn Soup Recipe

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★★★★★

4.7 from 88 reviews

This Slow Cooker Mexican Street Corn Soup is a creamy, flavorful dish inspired by traditional Mexican street corn flavors. Featuring tender chicken, smoky chipotle, sweet corn, and a hint of spice, it’s an easy-to-make, comforting soup perfect for busy days. Garnished with crispy bacon, fresh cilantro, cotija cheese, and lime, this dish brings the essence of Mexican street food right to your table.

Ingredients

Scale

Soup Base

  • 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

Dairy & Toppings

  • 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)

Instructions

  1. Sauté Vegetables and Spices: Heat a large skillet or saucepan over medium heat. Add diced onion, poblano pepper, and minced garlic. Cook until softened, about 5 minutes. Stir in chili powder and cumin, cooking for an additional minute to toast the spices and enhance their flavor.
  2. Add Ingredients to Slow Cooker: Transfer the sautéed vegetables and spices to the slow cooker. Add the frozen corn, diced russet potatoes, chopped chipotle pepper and adobo sauce, chicken breasts, and chicken broth. Stir lightly to combine.
  3. Slow Cook the Soup: Cover and cook on low for 6 to 8 hours, allowing flavors to meld and chicken to become tender.
  4. Finish the Soup: About 30 minutes before serving, stir in the cream cheese or creme fraiche to create a creamy texture. Remove the chicken breasts and shred them with two forks, then return the shredded chicken to the soup and stir well.
  5. Cook the Bacon: While the soup finishes cooking, cook the bacon strips in a skillet over medium heat until crispy. Drain on paper towels and crumble when cool.
  6. Serve: Ladle the soup into bowls and garnish with crispy bacon, crumbled cotija cheese, chopped cilantro, and a squeeze of fresh lime juice to brighten the flavors.
  7. Optional Instant Pot Method: Use the sauté function to cook the onion, poblano, and garlic with spices, then cancel sauté. Add all other ingredients except bacon, cream cheese, cilantro, and cotija cheese. Cook on high pressure for 15 minutes, then perform a quick release. Stir in the cream cheese or creme fraiche until melted, then serve with toppings as described.

Notes

  • You can substitute dairy options such as coconut milk for a dairy-free version.
  • Adjust the amount of chipotle pepper and adobo sauce for spice preference.
  • For a vegetarian version, substitute chicken broth with vegetable broth and omit chicken and bacon.
  • Store soup in an airtight container in the refrigerator for up to 1 week.
  • Freeze leftovers without toppings; reheat gently on the stovetop before serving.
  • Adding lime juice at the end enhances the fresh and tangy flavor profile.

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

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