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–+ servings
Slow Cooker Mexican Street Corn Soup

Slow Cooker Mexican Street Corn Soup for Cozy Nights

This Slow Cooker Mexican Street Corn Soup combines sweet corn and spices for a comforting dish that’s gluten-free and family-friendly.
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Prep Time 15 minutes
Cook Time 8 hours
Finalizing Time 30 minutes
Total Time 8 hours 45 minutes
Servings: 6 cups
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 each White Onion Adds sweetness and flavor; substitute with yellow or red onion if desired.
  • 1 each Poblano Pepper Offers mild heat and a smoky taste.
  • 2 cloves Garlic Enhances flavor; use garlic powder as an alternative.
  • 2 tsp Chili Powder Provides rich color and piquant flavor.
  • 2 tsp Cumin Adds earthiness; ground coriander can be substituted.
  • 1 tsp Sea Salt Balances flavors; adjust to taste.
  • 1 tbsp Olive Oil For sautéing vegetables; substitutions include canola or coconut oil.
For the Soup
  • 2 cups Frozen Corn Main ingredient; fresh corn can replace if in season.
  • 2 medium Russet Potatoes Provide bulk; sweet potatoes can be used.
  • 1 each Chipotle Pepper in Adobo Sauce Infuses smoky flavor.
  • 2 tbsp Adobo Sauce Adds depth; Sriracha can be used as alternative.
  • 1 lb Chicken Breast Main protein; can substitute with tofu or beans.
  • 6 cups Chicken Broth Base for the soup; vegetable broth can be used.
  • 8 oz Cream Cheese Contributes creaminess; can swap with Greek yogurt.
For the Finishing Touches
  • 6 slices Bacon Adds crispy element; turkey bacon or tempeh can be used.
  • 2 each Limes Optional garnish for acidity.
  • Cilantro Optional garnish.
  • 1/2 cup Cotija Cheese Gives a salty finish; feta can substitute.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. In a sauté pan over medium heat, warm 1 tablespoon of olive oil. Add chopped white onion, diced poblano pepper, and minced garlic cloves. Sauté for 3 minutes until the onion is translucent, then add chili powder and cumin, sautéing for additional 2 minutes.
  2. Transfer the sautéed mixture into a slow cooker. Add frozen corn, diced russet potatoes, diced chipotle pepper, and adobo sauce. Place chicken breast on top and pour in chicken broth. Stir gently to combine.
  3. Cover and cook on low for 6 to 8 hours until potatoes are soft and chicken is tender.
  4. In the last 30 minutes, add cream cheese and shred the chicken in the pot using two forks.
  5. Cook bacon until crispy, chop it, and set aside for topping.
  6. Ladle soup into bowls and top with crispy bacon, cotija cheese, lime juice, and cilantro if desired.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 38gProtein: 25gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 900mgPotassium: 700mgFiber: 6gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 15mgIron: 10mg

Notes

For a creamy texture, consider puréeing a portion of the soup. Adjust toppings based on preferences for a personalized finish.

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