Zesty Slow Cooker Mexican Street Corn Soup Recipe

Creamy, hearty soups hold a special place in comfort food paradise, especially when they capture the vibrant flavors of slow cooker Mexican street corn soup.

street vendors have long inspired culinary traditions that dance across taste buds with bold, zesty notes.

corn emerges as a star ingredient, bringing sweet kernels and rich textures to this comforting dish.

Each spoonful delivers a symphony of traditional Mexican seasonings that warm you from the inside out.

The slow cooker transforms simple ingredients into a luxurious blend of smoky, tangy goodness.

Garnished with fresh cilantro and a sprinkle of cotija cheese, this soup promises a delightful journey through authentic Mexican cuisine.

Prepare to savor every delectable bite of this soul-warming creation.

What Makes Slow Cooker Mexican Street Corn Soup So Good

• Elevate Comfort Dining: Transform ordinary chicken pasta into a restaurant-quality meal that brings gourmet excitement right to your kitchen table.
• Customize with Ease: Adapt the recipe by adjusting chicken thickness, choosing different breadcrumb types, or adding personal favorite herbs to make it uniquely yours.
• Master Complex Techniques: Learn professional breading and sauce-making skills that boost your culinary confidence and impress family and friends with professional-level cooking.
• Crowd-Pleasing Perfection: Create a universally loved dish that satisfies different taste preferences, making it ideal for family dinners, potlucks, or weekend gatherings.

Key Ingredients for Slow Cooker Mexican Street Corn Soup

• Frozen Corn: A key component that provides the base flavor and texture of the Mexican street corn soup.
• Chicken Breast: The primary protein that adds heartiness and substance to the soup.
• Chicken Broth: The liquid base that enhances the overall depth and richness of the soup.

• Onion, Bell Pepper, Garlic: A classic flavor trio that builds a robust and aromatic foundation for the soup.
• Potatoes: Adds creamy texture and helps thicken the soup while providing additional substance.

• Chili Powder, Cumin: Signature Mexican spices that deliver warm, complex flavor to the soup.
• Chipotle Pepper, Adobo Sauce: Introduces a smoky and spicy element that elevates the soup's taste profile.
• Cream Cheese or Creme Fraiche: Creates a luxurious, creamy texture and smooths out the soup's overall flavor.

• Cotija Cheese, Cilantro, Fresh Lime Juice: Provides bright, fresh finishing touches that complement the soup's rich flavors.
• Salt and Pepper: Allows final seasoning adjustment to personal taste preference.

How to Prepare Slow Cooker Mexican Street Corn Soup

Step 1: Warm Up the Cooking Pan

Heat a large sauté pan over medium heat and add oil once the pan is hot and shimmering.

Step 2: Sizzle Aromatic Vegetables

Toss in onion, pepper, and garlic.

Cook and stir for about 3 minutes until vegetables become fragrant. Sprinkle chili powder and cumin, then sauté for an additional 2 minutes.

Transfer this spicy mixture to your slow cooker.

Step 3: Build the Soup Base

• Frozen corn
• Diced potatoes
• Chipotle pepper
• Adobo sauce
• Chicken breast
• Chicken broth

Stir everything together until well combined.

Step 4: Slow Cook to Perfection

Cover and cook on low setting for 6-8 hours. The soup is ready when chicken and potatoes become tender and easily break apart.

Step 5: Creamy Finishing Touch

During the final 30 minutes of cooking, stir in cream cheese or creme fraiche until completely melted and smoothly incorporated.

Step 6: Serve and Garnish

Ladle hot soup into bowls.

• Crumbled cotija cheese
• Fresh lime juice
• Chopped cilantro

Taste and adjust salt and pepper as needed.

Tips to Perfect Slow Cooker Mexican Street Corn Soup

• Roast corn kernels briefly before adding to slow cooker to enhance natural sweetness and smoky undertones.
• Swap chicken with shredded pork, turkey, or plant-based protein for different dietary preferences.
• Adjust chipotle pepper and adobo sauce quantity to match your heat tolerance without compromising overall flavor.
• Temper cream cheese by gradually mixing small amounts of hot soup before fully incorporating to ensure smooth texture.
• Partially blend some soup ingredients to create a creamier consistency while maintaining some corn and potato chunks.

Delicious Variations of Slow Cooker Mexican Street Corn Soup

• Vegetarian Corn Soup: Replace chicken breast with firm tofu or plant-based protein chunks, using vegetable broth instead of chicken broth for a meat-free version.
• Dairy-Free Mexican Corn Soup: Substitute cream cheese with coconut cream or cashew cream, and use dairy-free cheese alternative for garnish.
• Spicy Green Chile Corn Soup: Add roasted green chiles and swap chipotle pepper for jalapeños to create a different heat profile and flavor intensity.
• Low-Carb Cauliflower Corn Soup: Replace potatoes with cauliflower florets to reduce carbohydrate content while maintaining a similar creamy texture and Mexican-inspired taste.

What Goes Well with Slow Cooker Mexican Street Corn Soup

• Pair Zesty Mexican Margaritas: Craft a classic lime margarita with tequila, triple sec, and fresh lime juice to complement the soup's spicy and tangy flavors.
• Serve Crisp Tortilla Chips: Offer warm, lightly salted tortilla chips on the side for added crunch and a traditional Mexican street food experience.
• Match Fresh Avocado Salad: Create a light avocado and tomato salad with cilantro and lime dressing to balance the rich, creamy soup texture.
• Choose Refreshing Mexican Beer: Select a light, crisp Mexican beer like Corona or Modelo to cut through the soup's richness and enhance the overall meal.

Storing Slow Cooker Mexican Street Corn Soup the Right Way

• Store leftover soup in an airtight container for up to 4 days. Cool completely before sealing to prevent bacterial growth.
• Transfer soup to freezer-safe containers, leaving 1-inch space for expansion. Freeze for 2-3 months. Avoid freezing if cream cheese is used, as texture may separate.
• Pour soup into microwave-safe bowl. Heat in 1-minute intervals, stirring between each, until steaming hot. Add splash of chicken broth to restore original consistency.
• Pour soup into saucepan. Warm over medium-low heat, stirring occasionally. Add extra broth if soup seems thick. Heat until thoroughly warmed and bubbling gently.

FAQs

• Is this soup spicy?

The heat level depends on the chipotle pepper and chili powder. You can control spiciness by reducing or omitting the chipotle pepper for a milder version.

• Can I use frozen or fresh corn?

Both work perfectly. Frozen corn is convenient, while fresh corn provides a slightly different texture and flavor to the soup.

• Do I need to pre-cook the chicken?

No, the chicken cooks directly in the slow cooker with other ingredients, becoming tender and absorbing the Mexican-inspired flavors.

• Is this recipe gluten-free?

The base ingredients are naturally gluten-free, but always check individual spice and broth labels to confirm no gluten-containing additives are present.

Slow Cooker Mexican Street Corn Soup Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 14 reviews

• Total Time: 8 hours 10 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Hearty slow cooker Mexican street corn soup brings bold southwestern flavors to your table with creamy corn, zesty spices, and rich textures. Comfort meets culinary adventure in this easy one-pot meal you’ll savor from first spoonful to last.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 6 cups chicken broth
• 1 lb chicken breast
• 2 cups frozen corn
• 2 medium russet potatoes, peeled and diced

Vegetables and Peppers:

• 1 white onion, diced
• 1 poblano pepper or jalapeno pepper, diced
• 2 cloves garlic, diced or minced
• 1 chipotle pepper in adobo sauce, diced

Spices, Oils, and Garnishes:

• 2 teaspoons chili powder
• 2 teaspoons cumin
• 1 teaspoon sea salt
• 1 tablespoon olive oil or avocado oil
• 2 tablespoons adobo sauce
• 8 ounces cream cheese or creme fraiche
• 1/2 cup cotija cheese
• 2 limes, optional for garnish
• Fresh cilantro, optional for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Warm a large skillet over medium-high heat, drizzle with oil for a smooth searing surface.
2. Sauté diced onions, peppers, and minced garlic for approximately 3 minutes until fragrant and slightly translucent.
3. Sprinkle chili powder and cumin into the vegetable mixture, stirring continuously for 2 minutes to bloom the spices and enhance their aromatic qualities.
4. Transfer the spiced vegetable blend into the slow cooker’s ceramic insert.
5. Add frozen corn kernels, cubed potatoes, chopped chipotle pepper, tangy adobo sauce, whole chicken breast, and rich chicken broth to the slow cooker.
6. Gently stir all ingredients to ensure even distribution and consistent flavor profile.
7. Cover and cook on low temperature for 6-8 hours, allowing ingredients to meld and chicken to become fork-tender.
8. During the final 30 minutes of cooking, introduce cream cheese or creme fraiche, stirring until completely melted and seamlessly integrated into the soup.
9. Once cooking completes, carefully remove and shred the chicken breast using two forks.
10. Ladle the steaming soup into serving bowls, generously topping with crumbled cotija cheese, fresh squeezed lime juice, and chopped cilantro.
11. Season with additional salt and pepper to personal taste preferences.

Notes

• Swap chicken with tofu or plant-based protein for a vegetarian version that maintains the rich, smoky flavor profile of the original recipe.
• Reduce spice intensity by cutting back on chipotle pepper and adobo sauce if you prefer a milder soup that still delivers authentic Mexican street corn essence.
• Enhance texture by partially blending some corn and potatoes before adding cream cheese, creating a more complex and creamy consistency without losing the chunky soup character.
• Make ahead and freeze for up to 3 months, ensuring you drain cream cheese-based soup before freezing to prevent separation and maintain optimal taste when reheated.

• Prep Time: 10 minutes
• Cook Time: 8 hours (on Low) or 4 hours (on High)
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 283 kcal
• Sugar: 3 g
• Sodium: 770 mg
• Fat: 12 g
• Saturated Fat: 5 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 3 g
• Protein: 26 g
• Cholesterol: 65 mg