Name: Slow Cooker Mexican Street Corn Soup Recipe
Prep time: 20 min
Cook time: 6 h 30 min
Total time: 6 h 50 min
Cuisine: Mexican
Ingredients: 1 white onion, diced; 1 poblano pepper or jalapeno pepper, diced; 2 cloves garlic, diced or minced; 2 cups frozen corn; 2 medium russet potatoes, peeled and diced; 1 lime (optional for garnish); Cilantro (optional for garnish); 2 tsp chili powder; 2 tsp cumin; 1 tsp sea salt; 2 tbsp adobo sauce; 1 lb chicken breast; 8 oz cream cheese or creme fraiche; 6 slices of bacon; 1/2 cup cotija cheese; 1 tbsp olive oil or avocado oil; 6 cups chicken broth; 1 chipotle pepper in adobo sauce, diced

Jump to Recipe

If you’re craving something cozy, packed with vibrant flavors, and utterly comforting, then this Slow Cooker Mexican Street Corn Soup is about to become your new best friend. Imagine the smoky warmth of chipotle and cumin melding perfectly with sweet corn, tender potatoes, and juicy chicken, all simmered slowly to develop a rich, soulful broth. It’s inspired by the beloved Mexican street corn but transformed into a hearty, creamy soup that fills the kitchen with the most inviting aroma and your bowl with an explosion of tastes you’ll keep dreaming about. This dish is the perfect marriage of spice, creaminess, and freshness, making every spoonful a celebration.

Slow Cooker Mexican Street Corn Soup Recipe - Recipe Image

Ingredients You’ll Need

These simple yet essential ingredients come together to create a depth of flavor and texture that truly elevates this soup. Each component has a purpose, from adding heat to balancing creaminess and giving the soup that irresistible smoky edge.

White onion: Provides a sweet and savory base when sautéed.
Poblano or jalapeño pepper: Adds a subtle heat and a bit of earthiness.
Garlic cloves: Brings aromatic warmth that enhances every other ingredient.
Chili powder: Gives a rich, smoky spice foundation.
Cumin: Offers a warm, earthy depth to the broth.
Sea salt: Perfectly seasons to bring out all the flavors.
Olive oil or avocado oil: Used for sautéing to develop flavor and body.
Frozen corn: Sweet corn kernels provide the “street corn” flavor and texture.
Russet potatoes: Add heartiness and create a creamy consistency when cooked.
Chipotle pepper in adobo sauce: Delivers smoky heat and complexity.
Adobo sauce: Amplifies the smoky, tangy chipotle flavor.
Chicken breast: Adds protein and soaks up the soup’s bold flavors.
Chicken broth: Forms the flavorful, comforting base of the soup.
Cream cheese or creme fraiche: Brings luscious creaminess and a slight tang.
Bacon slices: Crispy topping that adds crunch and savory umami.
Limes (optional): Fresh juice brightens and balances the richness.
Cilantro (optional): Adds a fresh, herbal note for contrast.
Cotija cheese: Crumbly and salty, perfect for sprinkling on top.

How to Make Slow Cooker Mexican Street Corn Soup

Step 1: Sauté the Aromatics

Start by heating your sauté pan over medium heat and adding the oil. Toss in the diced onion, poblano or jalapeño pepper, and garlic. Let these cook for about three minutes until they soften and release their fragrant aroma. Sprinkle in your chili powder and cumin, sautéing everything for another few minutes to bloom those spices and build incredible depth right from the start. Once ready, transfer this flavorful mixture straight into your slow cooker.

Step 2: Combine the Core Ingredients

This step brings together the soul of the Slow Cooker Mexican Street Corn Soup: add the frozen corn, peeled and diced russet potatoes, chipotle pepper, adobo sauce, chicken breast, and chicken broth directly to the slow cooker with your sautéed aromatics. Give it a gentle stir to combine, then set your slow cooker to low and let all these ingredients meld for 6 to 8 hours. This slow heat extracts maximum flavor and transforms the potatoes until tender without fuss.

Step 3: Finish with Creaminess and Crispy Bacon

About 30 minutes before the soup is done cooking, stir in your cream cheese or creme fraiche to add that luscious, velvety texture and subtle tang. While the soup comes to its final simmer, prepare your bacon until it’s perfectly crisp in a skillet or oven. The crispy bacon will add a satisfying crunch and smoky saltiness that complements the soup beautifully.

How to Serve Slow Cooker Mexican Street Corn Soup

Garnishes

The garnish truly uplifts this soup from delicious to unforgettable. Crumble crispy bacon over the top and sprinkle with salty cotija cheese. A squeeze of fresh lime juice adds a burst of brightness while a handful of chopped cilantro introduces a fresh herbal note. These finishing touches create layers of flavor and texture that make each bite delightful.

Side Dishes

This soup is a full meal on its own but pairs wonderfully with simple sides like warm corn tortillas to scoop up every last bit or a light cucumber salad for a refreshing contrast. A crunchy tortilla chip on the side adds a fun texture contrast if you want to keep things casual and snack-worthy.

Creative Ways to Present

Serve the soup in rustic bowls with mini bowls on the side for each garnish, letting everyone customize their own bowls. For a party, turn it into a build-your-own soup bar with extra bacon, cheese, lime wedges, and fresh herbs. It’s a festive way to share this Slow Cooker Mexican Street Corn Soup and watch smiles grow with every spoonful.

Make Ahead and Storage

Storing Leftovers

Place any leftover soup in an airtight container and refrigerate for up to 3 days. The flavors will continue to deepen overnight, making the next-day serving just as delicious, if not more so. Just remember to store the garnishes separately so they stay fresh and crisp.

Freezing

You can freeze this soup for longer storage by letting it cool completely, then transferring it to freezer-safe containers or bags. It keeps well for up to 3 months. When ready, thaw overnight in the refrigerator before reheating. If you’ve added cream cheese or creme fraiche, give it a good stir after reheating to bring back the creamy texture.

Reheating

Warm your soup gently on the stovetop over medium-low heat, stirring occasionally until heated through. Avoid boiling as high heat can separate the creaminess. If the soup thickens too much, add a splash of chicken broth or water to loosen it up. Then, just re-top with fresh garnishes and enjoy!

FAQs

Can I make this soup vegetarian?

Absolutely! Simply swap the chicken broth for vegetable broth and omit the chicken. You can add beans or extra vegetables to keep it hearty and flavorful.

What if I don’t have a slow cooker?

If you’re short on time, you can simmer this soup on the stovetop in a large pot over low heat for about an hour, until the potatoes are tender and flavors meld, stirring occasionally.

Can I use fresh corn instead of frozen?

Fresh corn works beautifully when in season. Use about 2 cups of fresh kernels for the best sweet, crisp bite that stays true to the Mexican street corn inspiration.

Is there a way to make this soup spicier?

Definitely! Add extra jalapeños or a second chipotle pepper in adobo. A dash of cayenne pepper sprinkled in while sautéing also does the trick.

What’s the best way to crumble cotija cheese?

Simply crumble it by hand or use a fork for a rustic flake. Cotija is salty and crumbly, making it the perfect final flourish.

Final Thoughts

Trust me, once you make this Slow Cooker Mexican Street Corn Soup, it’ll quickly become one of those dishes you reach for when you want something rich, comforting, and packed with incredible flavor without extra effort. It brings the magic of Mexican street food right into your home, with the ease of your slow cooker doing all the work. Go ahead, dive in and savor the perfect bowl of heartwarming goodness—it’s love at first spoonful!