Description
Creamy slow cooker mexican street corn soup brings zesty Mexican flavors directly to your kitchen, blending sweet corn with rich, tangy spices. Comfort meets excitement in this easy one-pot meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 lb chicken breast
- 6 cups chicken broth
- 2 cups frozen corn
- 2 medium russet potatoes, peeled and diced
- 8 ounces (226 grams) cream cheese or creme fraiche
Vegetables and Aromatics:
- 1 white onion, diced
- 1 poblano or jalapeño pepper, diced
- 2 cloves garlic, minced
- 1 chipotle pepper in adobo sauce, diced
Seasonings and Additional Ingredients:
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon sea salt
- 1 tablespoon olive or avocado oil
- 2 tablespoons adobo sauce
- 6 slices of bacon, cooked
Optional Garnish:
- 2 limes
- Cilantro
- 1/2 cup cotija cheese
Instructions
- Warm a skillet over medium heat with oil. Gently sauté onions, peppers, and minced garlic for approximately 3 minutes until fragrant and softened.
- Incorporate chili powder and cumin into the vegetable mixture, stirring continuously for an additional 2 minutes to release aromatic spices.
- Transfer the seasoned vegetable blend into the slow cooker, creating a flavorful base for the soup.
- Add whole corn kernels, diced potatoes, smoky chipotle pepper, tangy adobo sauce, whole chicken breast, and rich chicken broth to the slow cooker.
- Set slow cooker to low temperature and allow ingredients to simmer and meld together for 6-8 hours, developing deep, complex flavors.
- Thirty minutes before cooking completion, gently fold cream cheese into the soup, allowing it to melt and create a creamy, luxurious texture.
- Use two forks to carefully shred the chicken into tender, bite-sized pieces directly within the soup.
- Meanwhile, crisp bacon in a separate pan until golden and perfectly crunchy, then crumble into small fragments.
- Ladle the steaming soup into serving bowls, garnishing generously with crumbled bacon, crumbled cotija cheese, fresh lime juice, and chopped cilantro.
- Serve immediately while hot, offering a vibrant and comforting Mexican-inspired culinary experience.
Notes
- Enhance Flavor Bloom the spices in oil before adding to the slow cooker to intensify their aromatic qualities and deepen the overall taste profile.
- Customize Protein Swap chicken with plant-based alternatives like tofu or jackfruit for a vegetarian version, ensuring the texture remains hearty and satisfying.
- Texture Control If you prefer a smoother consistency, use an immersion blender to partially puree the soup, creating a creamy yet chunky texture that maintains corn’s natural character.
- Make-Ahead Friendly This soup tastes even better the next day as flavors meld, so consider preparing in advance and reheating for a more developed taste experience.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Lunch, Dinner, Appetizer
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 298 kcal
- Sugar: 4 g
- Sodium: 730 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.1 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 75 mg