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