Description
Slow Cooker Mexican Street Corn Soup is a creamy, flavorful dish that captures the essence of traditional Mexican street corn. Ideal for busy weeknights or cozy gatherings, this hearty soup features tender chicken, sweet corn, and a delightful blend of spices, all cooked slowly to meld the flavors perfectly. With just 10 minutes of preparation, you can enjoy a delicious meal that satisfies and warms the soul. Top it off with crispy bacon and fresh herbs for an extra touch of indulgence.
Ingredients
Scale
- 1 white onion, diced
- 1 poblano pepper or jalapeño, diced
- 2 cloves garlic, minced
- 2 tsp chili powder
- 2 tsp cumin
- 1 lb chicken breast
- 2 cups frozen corn
- 6 cups chicken broth
- 8 oz cream cheese
- 6 slices bacon
- 2 medium russet potatoes, peeled and diced
- 1 chipotle pepper in adobo sauce, diced
- 2 tbsp adobo sauce
- 2 limes, optional for garnish
- cilantro, optional for garnish
- 1/2 cup cotija cheese
Instructions
- Sauté onion, poblano pepper, and garlic in olive oil until softened. Stir in chili powder and cumin.
- Transfer mixture to slow cooker; add corn, diced potatoes, chipotle pepper, adobo sauce, chicken breast, and broth.
- Cover and cook on low for 6-8 hours until chicken is tender.
- In the last 30 minutes, stir in cream cheese until melted.
- Serve hot topped with crumbled bacon, cotija cheese, lime juice, and cilantro.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 365
- Sugar: 4g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 75mg