Slow Cooker Mexican Street Corn Soup
Warm, comforting, and bursting with flavor, this slow cooker soup brings all the delicious tastes of classic Mexican street corn into a creamy delight.
Ingredients
For the Soup
- 1 large white onion, diced
- 1 medium poblano pepper or jalapeño pepper, diced
- 2 cloves garlic, diced or minced
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon sea salt
- 1 tablespoon olive oil or avocado oil
- 2 cups frozen corn
- 2 medium russet potatoes, peeled and diced
- 1 medium chipotle pepper in adobo sauce, diced
- 2 tablespoons adobo sauce
- 1 pound chicken breast
- 6 cups chicken broth
For the Creamy Finish
- 8 ounces cream cheese or crème fraîche
- 6 slices bacon
- 2 medium limes (optional for garnish)
- Cilantro (optional for garnish)
- 1/2 cup cotija cheese
Instructions
Preparation
- Heat a large sauté pan over medium heat and add the oil. Once hot, toss in the onion, poblano or jalapeño, and garlic. Sauté for about 3 minutes until fragrant and slightly tender.
- Sprinkle in the chili powder and cumin, stirring for another 2 minutes until aromatic.
- Pour the sautéed mixture into your slow cooker. Add the frozen corn, diced potatoes, chipotle pepper, adobo sauce, chicken breast, and chicken broth. Stir well to combine.
- Cover and cook on low for 6 to 8 hours.
- In the final 30 minutes of cooking, stir in the cream cheese or crème fraîche until melted and creamy.
- While the soup nears completion, cook the bacon until crispy using your preferred method.
- Carefully ladle the soup into bowls and top with crumbled bacon, cotija cheese, fresh lime juice, and chopped cilantro if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. For freezing, portion it into bags or containers for up to 3 months. For reheating, thaw overnight and warm on the stove, adding broth as needed.