Under a warm blanket on a chilly evening, I found myself craving something comforting and full of flavor. That’s when I decided to whip up my Creamy Slow Cooker Mexican Street Corn Soup, a delightful twist on a classic street food favorite. This recipe transforms sweet corn, spicy chipotle, and tender chicken into a creamy, one-pot wonder that hugs you from the inside out. With just 10 minutes of prep time, it’s not only a crowd-pleaser but also a healthy option that satisfies both heart and belly. If you’re ready to take your soup game to the next level, join me in creating this easy and nourishing dish that brings a taste of Mexico right to your kitchen. What variations are you excited to try?
Why is this soup a must-try?
Comforting warmth: This Creamy Slow Cooker Mexican Street Corn Soup creates a bowl of pure bliss, perfect for chilly nights.
Quick prep: With just 10 minutes of prep, you can have a delicious meal ready to go!
Flavor explosion: Loaded with sweet corn, smoky chipotle, and crispy bacon, every bite is a fiesta of flavors.
Highly versatile: Feel free to substitute ingredients for dietary preferences or use leftover rotisserie chicken for a speedy meal. For an extra protein boost, consider adding black beans.
Crowd-pleaser: Whether for family dinners or casual gatherings, this soup is guaranteed to impress. Serve it alongside tortilla chips for added crunch or a fresh salad for a complete meal.
Slow Cooker Mexican Street Corn Soup Ingredients
Note: Gather these ingredients for a delicious and creamy soup that perfectly captures the essence of comfort food.
For the Aromatics
- White Onion – Adds sweetness and depth; can substitute with yellow onion for a similar flavor.
- Poblano or Jalapeno Pepper – Provides mild heat and flavor; substitute with bell pepper for a milder dish.
- Garlic – Enhances the overall flavor; feel free to use minced or diced.
For the Spice Blend
- Chili Powder – Adds spice and warmth; use paprika for a milder option.
- Cumin – Gives a warm, earthy flavor; no substitutions necessary, but you can omit if unavailable.
- Sea Salt – Enhances all other flavors; regular salt can be used if preferred.
For the Base
- Frozen Corn – Main ingredient for sweetness and texture; fresh corn can be used in season.
- Russet Potatoes – Adds creaminess and heartiness to the soup; other types of potatoes are also acceptable.
- Chipotle Pepper in Adobo Sauce – Provides smoky heat; omit for a milder soup or replace with diced green chilies.
- Adobo Sauce – Enhances overall flavor; can be omitted if chipotle is not used.
- Chicken Breast – Main protein source; consider substituting with shredded rotisserie chicken for convenience.
- Chicken Broth – Acts as the base of the soup; switch to vegetable broth for a vegetarian version.
For Creaminess
- Cream Cheese or Creme Fraiche – Makes the soup creamy; sour cream can substitute, though texture may differ.
For Garnishing
- Bacon – Adds crunch and flavor; use turkey bacon or omit for a vegetarian option.
- Limes – Optional garnishing to enhance flavor when serving.
- Cilantro – Adds a fresh touch; can be omitted if you prefer.
Embrace the warmth and flavor of this Slow Cooker Mexican Street Corn Soup with these carefully selected ingredients!
Step‑by‑Step Instructions for Slow Cooker Mexican Street Corn Soup
Step 1: Sauté the Aromatics
In a large sauté pan, heat 2 tablespoons of olive or avocado oil over medium heat. Add 1 diced white onion, 1 chopped poblano pepper, and 2 minced garlic cloves, sautéing for about 3 minutes until the onion turns translucent and fragrant. This initial step is crucial as it softens the vegetables and allows their flavors to blossom.
Step 2: Add Spices
Sprinkle in 1 tablespoon of chili powder and 1 teaspoon of cumin, continuing to sauté for an additional 2-3 minutes. Stir frequently until the spices’ aromas are released and the mixture becomes aromatic, with a slight toasty color developing. This step enhances the depth of flavor in your Slow Cooker Mexican Street Corn Soup.
Step 3: Transfer to Slow Cooker
Carefully transfer the sautéed mixture into your slow cooker. Add 4 cups of frozen corn, 2 diced russet potatoes, 1 chopped chipotle pepper in adobo sauce, and 1 tablespoon of adobo sauce. Pour in 4 cups of chicken broth, and place 1 pound of chicken breast on top. Stir gently to combine the ingredients.
Step 4: Set Cooking Time
Cover the slow cooker with its lid and set it to low heat. Allow the soup to cook for 6-8 hours, during which the flavors will meld beautifully, and the chicken will become tender and easy to shred. Make sure to keep an eye on it, enjoying the savory aroma wafting through your kitchen.
Step 5: Add Creaminess
About 30 minutes before serving, open the lid and stir in 8 ounces of cream cheese or crème fraîche until fully melted and incorporated. This step is essential for achieving the rich, creamy texture that defines the Slow Cooker Mexican Street Corn Soup. If you prefer a thicker consistency, you can blend a portion of the soup before adding the cream.
Step 6: Prepare the Bacon
While the soup finishes cooking, in a small skillet, cook 4 slices of bacon over medium heat until crispy, about 5-7 minutes. Once cooked, transfer the bacon to a paper towel-lined plate to absorb excess fat. This crispy topping adds a delightful crunch to your warm soup.
Step 7: Serve and Garnish
Once the cooking time is up, carefully shred the chicken in the slow cooker using two forks. Ladle the hot soup into bowls and top generously with the crispy bacon, additional lime wedges, and fresh cilantro. This vibrant presentation not only enhances the flavors but also makes your Slow Cooker Mexican Street Corn Soup irresistible!
Slow Cooker Mexican Street Corn Soup Variations
Feel free to get creative with this soup and tailor it to your taste preferences or dietary needs!
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Vegetarian: Replace the chicken and chicken broth with assorted vegetables and vegetable broth for a hearty vegetarian option. Colorful bell peppers, zucchini, and corn work wonders here, adding both flavor and nutrition.
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Spicy Kick: If you love heat, add more chipotle peppers or a sprinkle of cayenne pepper to mix. This adjustment brings out that bold, Mexican flair that makes you feel alive!
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Creamy Indulgence: For an extra-rich soup, try adding a dollop of sour cream or replacing half of the cream cheese with heavy cream. The added swirl of creaminess will make each spoonful even more luxurious.
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Cheesy Bliss: Incorporate shredded cheese like Monterey Jack or Cotija into the soup right before serving. The gooey goodness will melt into the soup, complementing the flavors beautifully.
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Add Beans: Mix in a can of black beans or kidney beans for extra protein and fiber. This not only enhances the flavors but also gives your soup a satisfying heartiness.
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Corn Variations: Switch frozen corn with fresh corn, when in season, for a sweet, crunchier bite. It brings a fresh burst of summer right into your cozy bowl.
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Tropical Twist: For a different flavor profile, stir in some diced pineapple or mango just before serving. This fruity addition offers a sweet contrast to the spicy elements.
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Instant Pot Method: If you’re short on time, simply use the Instant Pot instead of the slow cooker. Cook on high pressure for 20 minutes, and you’ll still savor that delicious creamy goodness!
Remember, this soup pairs wonderfully with a side of tortilla chips for an extra crunch, similar to when you enjoy a plate of Chicken Street Tacos. Whatever variations you choose, enjoy the journey of discovery in your kitchen!
What to Serve with Creamy Slow Cooker Mexican Street Corn Soup
Elevate your dining experience with these delightful pairings that enhance every comforting spoonful of this cozy soup.
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Crispy Tortilla Chips: Perfectly crunchy, they provide a contrast to the creamy soup and can be dipped for added fun.
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Fresh Salad: A bright, summery salad with citrus vinaigrette balances the richness of the soup, refreshing your palate.
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Mexican Street Corn Salad: A flavorful side that mirrors the soup’s essence, bringing in sweet corn, lime, and a hint of spice.
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Avocado Toast: Creamy avocado matches the soup’s texture beautifully, while adding a touch of healthy fats to your meal.
Savoring a slice of warm, rustic bread alongside the soup allows you to soak up every last bit of that flavorful broth.
- Margarita: A refreshing drink that complements the spicy flavors of the soup, bringing a fiesta feeling to your dinner table.
For dessert, consider serving flan or churros to finish your meal on a sweet note, tying in with the comforting Mexican theme. Each pairing adds layers of flavor to your Slow Cooker Mexican Street Corn Soup experience, making every bite and sip more enjoyable.
Expert Tips for Slow Cooker Mexican Street Corn Soup
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Don’t Rush Sautéing: This step allows the onions, peppers, and spices to develop deeper flavors—skipping it could lead to a bland soup.
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Adjust to Taste: Always taste your soup before serving. A sprinkle of salt or a dash of lime can intensify the flavors in your Slow Cooker Mexican Street Corn Soup.
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Perfect Chicken Shredding: Ensure your chicken is fully cooked for easy shredding. Use two forks to pull it apart effortlessly, keeping the texture just right.
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Thickening Technique: For a creamier consistency, blend a portion of the soup before mixing in the cream cheese. It creates that velvety mouthfeel everyone loves.
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Garnish with Flair: Don’t forget to top each bowl with crispy bacon, fresh cilantro, and lime—these garnishes add not just flavor but also a bright visual appeal!
How to Store and Freeze Slow Cooker Mexican Street Corn Soup
Fridge: Store leftovers in an airtight container for up to 1 week. Make sure to let the soup cool completely before sealing to preserve freshness.
Freezer: Freeze the soup without toppings for up to 3 months. Use freezer-safe containers, leaving some space for expansion as it freezes.
Reheating: Thaw in the fridge overnight before reheating. Gently reheat on the stovetop over medium heat, stirring occasionally until warmed throughout. Adjust seasoning if needed.
Tip: When ready to serve, consider adding fresh toppings like bacon, lime, and cilantro to elevate your leftover Slow Cooker Mexican Street Corn Soup!
Make Ahead Options
These Slow Cooker Mexican Street Corn Soup ingredients are perfect for meal prep enthusiasts! You can chop the white onion, poblano pepper, and garlic up to 24 hours in advance and store them in an airtight container in the refrigerator to maintain their freshness. Additionally, you can measure out your spices and assemble all the non-perishable ingredients in the slow cooker the night before; just refrigerate the chicken separately. When you’re ready to cook, simply add the chicken and broth before turning on your slow cooker. This method saves valuable time on busy weeknights while ensuring your soup is just as delicious as if made fresh!
Slow Cooker Mexican Street Corn Soup Recipe FAQs
What type of corn is best for this soup?
Absolutely! Frozen corn works perfectly in this Slow Cooker Mexican Street Corn Soup due to its sweetness and texture. If you have access to fresh corn during the season, feel free to use that instead; just make sure to cut it off the cob before adding it to the soup for that delightful burst of flavor!
How do I store leftover soup?
After allowing the soup to cool completely, store leftovers in an airtight container in the refrigerator for up to 1 week. If you wish to keep it longer, transfer it to freezer-safe containers and store it without toppings for up to 3 months. Just ensure to label the containers with the date for easy reference!
Can I freeze this soup, and if so, how?
Yes, you can freeze it! To do so, let the soup cool entirely before pouring it into freezer-safe containers, leaving some space at the top for expansion. It’s best to freeze without toppings, like bacon and cilantro. When you’re ready to enjoy it again, thaw it in the refrigerator overnight and reheat gently on the stovetop over medium heat, stirring often until heated through.
What can I do if the soup is too thin?
Very! If you find your soup is too thin for your liking, you can create a thicker consistency by blending a portion of the soup using a handheld immersion blender or by transferring a cup or two to a blender. Blend until smooth, then return it to the pot and stir, which will give your Slow Cooker Mexican Street Corn Soup that comforting thickness!
Is this soup suitable for dietary restrictions?
Yes! This soup is naturally gluten-free, making it a great option for those with gluten sensitivities. For dairy-free or vegan adaptations, simply swap the cream cheese for a dairy-free cream alternative and replace the chicken with more veggies or beans, along with vegetable broth. Always double-check your ingredients for any specific allergies.
How do I know when the chicken is fully cooked?
To ensure your chicken is fully cooked, it should reach an internal temperature of 165°F (75°C). You can check this using a meat thermometer. Alternatively, when it’s done cooking in the slow cooker, the chicken should shred easily with two forks, showing it’s perfectly cooked and tender. Enjoy your delicious soup!
Delicious Slow Cooker Mexican Street Corn Soup for Cozy Nights
Ingredients
Equipment
Method
- Sauté the Aromatics: In a large sauté pan, heat 2 tablespoons of olive or avocado oil over medium heat. Add the diced onion, chopped poblano pepper, and minced garlic, sautéing for about 3 minutes until the onion turns translucent and fragrant.
- Add Spices: Sprinkle in the chili powder and cumin, continuing to sauté for an additional 2-3 minutes until the mixture becomes aromatic.
- Transfer to Slow Cooker: Carefully transfer the sautéed mixture into your slow cooker. Add the frozen corn, diced russet potatoes, chopped chipotle pepper, adobo sauce, chicken broth, and chicken breast. Stir gently.
- Set Cooking Time: Cover the slow cooker and set it to low heat. Cook for 6-8 hours until the chicken is tender.
- Add Creaminess: About 30 minutes before serving, open the lid and stir in the cream cheese until fully melted.
- Prepare the Bacon: Cook the bacon in a skillet until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate.
- Serve and Garnish: Shred the chicken in the slow cooker. Ladle the soup into bowls and top with crispy bacon, lime wedges, and fresh cilantro.
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