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Slow Cooker Mexican Street Corn Soup Recipe

Slow Cooker Mexican Street Corn Soup Recipe
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★★★★★

5.2 from 6 reviews

A creamy and flavorful Slow Cooker Mexican Street Corn Soup that combines the smoky heat of chipotle and cumin with tender chicken, potatoes, and sweet corn. Enhanced with cream cheese for richness and topped with crisp bacon, cotija cheese, fresh lime juice, and cilantro, this hearty soup embodies classic Mexican street flavors made easy in a slow cooker.

Ingredients

Scale

Vegetables & Aromatics

  • 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)

Spices & Seasonings

  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 tsp sea salt
  • 2 tbsp adobo sauce

Proteins & Dairy

  • 1 lb chicken breast
  • 8 oz cream cheese or creme fraiche
  • 6 slices of bacon
  • 1/2 cup cotija cheese

Liquids & Oils

  • 1 tbsp olive oil or avocado oil
  • 6 cups chicken broth
  • 1 chipotle pepper in adobo sauce, diced

Instructions

  1. Sauté the Aromatics: Heat a large sauté pan over medium heat and add the olive or avocado oil. Once hot, sauté the diced onion, poblano or jalapeno pepper, and garlic for about 3 minutes until fragrant and softened. Add the chili powder and cumin and cook for another few minutes to toast the spices, then transfer this mixture to your slow cooker.
  2. Add Main Ingredients to Slow Cooker: To the slow cooker, add the frozen corn, peeled and diced russet potatoes, diced chipotle pepper, adobo sauce, chicken breast, and chicken broth. Stir gently to combine all ingredients evenly.
  3. Slow Cook the Soup: Cover the slow cooker and cook on low heat for 6 to 8 hours until the chicken and potatoes are tender and the flavors have melded together.
  4. Incorporate Creaminess: About 30 minutes before the cooking time is complete, stir in the cream cheese or crème fraîche to add richness and creaminess to the soup. Let it fully melt and blend into the soup.
  5. Cook the Bacon: While the soup finishes cooking, prepare the bacon on the stovetop or in the oven to your preferred level of crispiness. Once cooked, crumble the bacon into small pieces for topping.
  6. Serve and Garnish: Ladle the hot soup into bowls and top with crumbled bacon, cotija cheese, fresh lime juice, and chopped cilantro. Adjust salt and pepper to taste if necessary. Serve immediately for best flavor and texture.

Notes

  • You can substitute crème fraîche for cream cheese for a tangier flavor and creaminess.
  • Adjust the heat level by choosing a milder pepper like poblano or a spicier jalapeno according to your preference.
  • Using frozen corn makes this recipe easy year-round; fresh corn can also be used when in season.
  • For a vegetarian version, omit the chicken and bacon, and use vegetable broth instead of chicken broth.
  • Make sure to peel and dice potatoes evenly for consistent cooking.

Nutrition

Keywords: Mexican street corn soup, slow cooker soup, creamy chicken soup, chipotle soup, comfort food, easy slow cooker recipes

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