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Slow Cooker Mexican Street Corn Soup

Delicious Slow Cooker Mexican Street Corn Soup for Cozy Nights

Make this Slow Cooker Mexican Street Corn Soup for a comforting and flavorful twist on a classic dish.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Aromatics
  • 1 medium white onion can substitute with yellow onion
  • 1 medium poblano or jalapeno pepper substitute with bell pepper
  • 2 cloves garlic minced or diced
For the Spice Blend
  • 1 tablespoon chili powder use paprika for milder option
  • 1 teaspoon cumin no substitutions necessary
  • 1 teaspoon sea salt regular salt can be used
For the Base
  • 4 cups frozen corn substitute fresh corn when in season
  • 2 medium russet potatoes other types of potatoes are acceptable
  • 1 pepper chipotle pepper in adobo sauce omit for a milder soup
  • 1 tablespoon adobo sauce can be omitted if chipotle not used
  • 1 pound chicken breast consider substituting with shredded rotisserie chicken
  • 4 cups chicken broth switch to vegetable broth for vegetarian version
For Creaminess
  • 8 ounces cream cheese or crème fraîche sour cream can substitute
For Garnishing
  • 4 slices bacon use turkey bacon or omit for vegetarian
  • 1 each limes optional for enhancing flavor
  • 1 bunch cilantro can be omitted if preferred

Equipment

  • Slow Cooker
  • Sauté pan
  • Skillet

Method
 

Step-by-Step Instructions
  1. 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.
  2. Add Spices: Sprinkle in the chili powder and cumin, continuing to sauté for an additional 2-3 minutes until the mixture becomes aromatic.
  3. 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.
  4. Set Cooking Time: Cover the slow cooker and set it to low heat. Cook for 6-8 hours until the chicken is tender.
  5. Add Creaminess: About 30 minutes before serving, open the lid and stir in the cream cheese until fully melted.
  6. Prepare the Bacon: Cook the bacon in a skillet until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate.
  7. 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.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 7gSugar: 4gVitamin A: 600IUVitamin C: 20mgCalcium: 60mgIron: 1mg

Notes

Adjust seasoning and toppings to preference before serving.

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