As I stirred the pot one evening, the comforting aroma of spices wafted through my kitchen, instantly transporting me to the vibrant streets of Mexico. This Easy Slow Cooker Mexican Street Corn Soup is my homage to the beloved street food elote, expertly crafted into a creamy and hearty dish that’s perfect for gathering the family around the table. With just under 10 minutes of prep, you can set it and forget it while enjoying a cozy evening with loved ones. This crowd-pleaser not only warms the soul but is also gluten-free, making it a delightful choice for everyone at the dinner table. Are you ready to dive into a bowl of this sensational soup that’s sure to become a staple in your home?
Why is this soup a must-try?
Creamy Indulgence: Each spoonful of this Mexican Street Corn Soup delivers a velvety richness that warms the heart, making it a cozy choice for family dinners.
Flavor Fusion: The blend of chipotle, cilantro, and lime creates an explosion of authentic Mexican flavors that keeps everyone coming back for more.
Time-Saving Delight: With minimal prep time, you can whip up this dish in your slow cooker, making it perfect for busy weeknights or lazy weekends.
Nutrient-Packed: This nutritious soup combines chicken, potatoes, and corn for a wholesome meal, while still being gluten-free for dietary needs.
Versatile Pairing: Serve it up with tortilla chips or a side salad for a complete feast, or enjoy it solo—it’s as good as it sounds!
This recipe is sure to be a staple in your home, just like my Savory Slow Cooker Pot Roast or Chicken Zucchini Corn dishes!
Slow Cooker Mexican Street Corn Soup Ingredients
• For a delicious, creamy delight!
For the Soup Base
- White Onion – Adds a sweet and savory base flavor; yellow onion can be used as a substitute.
- Poblano or Jalapeño Pepper – Provides mild heat and depth; consider green bell pepper for a milder flavor.
- Garlic – Enhances overall flavor; using pre-minced garlic saves time.
- Chili Powder – Adds spice and warmth; cayenne can be used for a spicier kick.
- Cumin – A staple in Mexican cuisine that offers earthy flavors with no direct substitute; coriander works for a different taste.
- Sea Salt – Essential for flavor enhancement; kosher or table salt can be used instead.
- Olive or Avocado Oil – Ideal for sautéing the vegetables; any neutral oil can work as a substitute.
For the Soup Ingredients
- Frozen Corn – Sweetness and texture; fresh corn is wonderful when in season.
- Russet Potatoes – Adds heartiness and helps thicken the soup; sweet potatoes can swap in for a twist.
- Chipotle Pepper in Adobo Sauce – Provides smokiness and heat; canned green chiles offer a milder option.
- Adobo Sauce – Enhances the chipotle’s flavor; tomato sauce can substitute, but will change the taste.
- Chicken Breast – The main protein; opt for cooked shredded chicken or turkey if desired.
- Chicken Broth – Adds depth and flavor; vegetable broth can be a great substitute for a vegetarian version.
For Creaminess and Topping
- Cream Cheese or Crème Fraîche – Gives that luscious creamy texture; for tanginess, use sour cream or Greek yogurt.
- Bacon – Contributes richness and a crispy topping; turkey bacon can be used, or omit for vegetarian diets.
- Limes – For garnish and a zing of freshness; lemon juice is a good alternative if limes are unavailable.
- Cilantro – Adds a herbaceous note for garnish; feel free to omit if you’re not a fan.
- Cotija Cheese – Creates that salty and creamy finish; feta cheese can substitute if needed.
Transform your dinners with this Slow Cooker Mexican Street Corn Soup, a hearty dish that promises warmth and joy at every meal!
Step‑by‑Step Instructions for Slow Cooker Mexican Street Corn Soup
Step 1: Sauté the Aromatics
Begin by heating 2 tablespoons of olive or avocado oil in a large sauté pan over medium heat. Once hot, add 1 diced white onion, 1 diced poblano or jalapeño pepper, and 3 minced garlic cloves. Sauté for about 3 minutes until the onions become translucent and fragrant, creating a delicious foundation for your Slow Cooker Mexican Street Corn Soup.
Step 2: Add the Spices
Next, incorporate 1 tablespoon of chili powder and 1 teaspoon of cumin into the aromatic mixture. Stir well and cook for an additional 2 minutes, allowing the spices to release their flavors and become fragrant. This step enhances the warmth and depth of the soup, setting the stage for a robust flavor profile.
Step 3: Combine the Ingredients
Transfer the sautéed mixture into your slow cooker. Then, add in 4 cups of frozen corn, 2 diced russet potatoes, 1 chopped chipotle pepper in adobo sauce, 2 tablespoons of adobo sauce, 1 pound of chicken breast, and 4 cups of chicken broth. Give everything a good stir to combine, ensuring an even distribution of flavors throughout the Slow Cooker Mexican Street Corn Soup.
Step 4: Slow Cook to Perfection
Cover the slow cooker and set it to cook on low for 6 to 8 hours. This slow cooking method allows all the flavors to meld beautifully, with tender chicken that can easily be shredded later. As the time passes, you’ll start to smell the comforting aroma wafting through your kitchen.
Step 5: Add Creaminess
In the last 30 minutes of cooking, stir in 8 ounces of cream cheese or crème fraîche to introduce a rich and creamy element to your soup. Make sure to mix it thoroughly until completely melted and smooth, transforming your Slow Cooker Mexican Street Corn Soup into a luscious delight.
Step 6: Prepare the Bacon
While the soup finishes cooking, heat a skillet over medium heat and cook 4 slices of bacon until crispy, which should take about 5-7 minutes. Once done, crumble the bacon and set aside for serving. This will provide a deliciously crispy topping that contrasts beautifully with the creamy soup.
Step 7: Serve the Soup
Once the cooking time is complete, check that the chicken is thoroughly cooked, shredding it with two forks. Ladle the warm soup into bowls, topping each serving with crumbled bacon, cotija cheese, a squeeze of fresh lime, and a sprinkle of cilantro. Your Slow Cooker Mexican Street Corn Soup is now ready to be enjoyed!
Expert Tips for Slow Cooker Mexican Street Corn Soup
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Flavor Boost: Sauté the spices before adding them to the soup; this enhances their flavors and brings out the best in your Slow Cooker Mexican Street Corn Soup.
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Cook Thoroughly: Ensure your chicken breast is cooked all the way through before shredding; it should easily pull apart with a fork to mix into the soup.
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Adjust Spice Levels: If you prefer a milder soup, start with half the amount of chipotle pepper and taste before adding more for heat.
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Fresh Corn Option: Using fresh corn when in season elevates the sweetness and texture; just cut it off the cob and substitute for frozen corn.
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Make Ahead: Prepare the soup base in advance and refrigerate it overnight before slow cooking for deeper flavors and easy meal prep.
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Creaminess Factor: For extra creaminess, don’t hesitate to experiment with adding more cream cheese or crème fraîche during the last 30 minutes of cooking.
How to Store and Freeze Slow Cooker Mexican Street Corn Soup
Fridge: Store leftover soup in an airtight container for up to 1 week. Allow it to cool to room temperature before sealing and refrigerating, ensuring it retains its creamy texture.
Freezer: For long-term storage, freeze the soup in freezer-safe containers without toppings for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Gently reheat the soup on the stovetop over medium-low heat to maintain creaminess. Stir occasionally to prevent sticking, and adjust consistency with a splash of chicken broth if needed.
Meal Prep: Prepare the soup base ahead of time and refrigerate for a day before slow cooking it, allowing flavors to deepen for an even better Slow Cooker Mexican Street Corn Soup.
What to Serve with Easy Slow Cooker Mexican Street Corn Soup
As the warm and creamy aromas of spices fill your home, consider these delightful pairings to elevate your meal experience.
- Crispy Tortilla Chips: Perfect for dipping, these crunchy chips add a delightful texture contrast to the silky soup.
- Avocado Slices: Creamy, lush avocado slices provide a refreshing burst of flavor, enhancing the overall richness of the soup.
- Simple Side Salad: A fresh mix of greens, tomatoes, and a tangy vinaigrette offers a crisp and light complement to the hearty soup.
- Garnished Rice: Fluffy cilantro lime rice serves as a wonderful base to soak up all that flavorful broth, making every bite satisfying.
- Fresh Cornbread: Slightly sweet and buttery cornbread balances the spicy notes of the soup, creating a cozy and comforting meal.
- Chilled White Wine: A crisp, refreshing glass of Sauvignon Blanc or a light Pinot Grigio will beautifully offset the richness of the soup.
- Fruit Salsa: A sweet and zesty fruit salsa, featuring mango or pineapple, adds a delightful twist that contrasts beautifully with the warm soup.
- Sweet Dessert: End the meal on a light note with a slice of tres leches cake or a scoop of vanilla ice cream to complement the spicy flavors.
Make Ahead Options
These Slow Cooker Mexican Street Corn Soup preparations are perfect for meal prep enthusiasts! You can chop the vegetables (onion, peppers, and garlic) and store them in an airtight container in the refrigerator up to 24 hours in advance, which saves valuable time on a busy cooking day. Additionally, you can assemble everything in the slow cooker insert (except the cream cheese and bacon) and refrigerate for up to 3 days; just remember to take it out for about 30 minutes before cooking to get it to room temperature. When ready to serve, cook as directed and stir in the cream cheese in the last 30 minutes, ensuring the soup is just as delicious as when freshly made!
Slow Cooker Mexican Street Corn Soup Variations
Feel free to make this delicious soup uniquely yours with a few simple tweaks and additions!
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Quicker option: Substitute Shredded Rotisserie Chicken for fresh chicken to save prep time without compromising flavor.
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Hearty add-in: Consider adding Black Beans or Chickpeas for an extra protein boost and a delightful texture contrast. They’ll enhance its heartiness and make it even more filling for a complete meal.
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Vegetarian delight: For a vegetarian version, simply omit the Chicken and Bacon and replace with vegetable broth while keeping all the other ingredients for a delicious, plant-based twist. It’s just as comforting!
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Flavor enhancement: Add a Dash of Lime Zest to brighten the soup and accentuate its fresh flavors. It brings a zesty pop that takes the dish to new heights!
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Crispy topping alternative: Use Olive Oil-Infused Croutons instead of bacon for a gluten-free, vegetarian-friendly crunch. They add flavor and a satisfying texture without missing the meat.
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Spice it up: If you’re looking to turn up the heat, add More Chipotle Peppers or a sprinkle of Cayenne Pepper to tailor the spice level to your liking. Adjust little by little to achieve your desired warmth.
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Alternative cheese: Swap Cotija Cheese for Feta Cheese if you’re in a pinch; it gives a similar salty kick and creamy texture that pairs beautifully with the soup.
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Creaminess factor: For a creamier consistency, experiment by adding a Bit More Cream Cheese or Greek Yogurt during the last phase of cooking. This simple addition can elevate the dish to a richer level of indulgence.
As you customize your Slow Cooker Mexican Street Corn Soup, consider enjoying it alongside some crispy tortilla chips or a refreshing side salad—just like my favorite Mexican Pulled Chicken tacos! Happy cooking!
Slow Cooker Mexican Street Corn Soup Recipe FAQs
What type of corn should I use for this soup?
You can use frozen corn for convenience, which provides excellent sweetness and texture. However, if you’re lucky enough to have fresh corn in season, it’s a delightful substitute—just cut the kernels off the cob and it works wonderfully in the soup.
How long can I store leftovers of this soup in the fridge?
You can keep your Slow Cooker Mexican Street Corn Soup in an airtight container in the fridge for up to 1 week. Just make sure to let it cool to room temperature before sealing it up, to help maintain that lovely creamy consistency.
Can I freeze this soup, and how do I do it properly?
Absolutely! To freeze your soup, pour it into freezer-safe containers, leaving some space at the top for expansion. It will keep well for up to 3 months. Just be sure to freeze it without any toppings. When you’re ready to enjoy it again, thaw it overnight in the fridge and reheat it gently on the stovetop over medium-low heat, stirring occasionally.
Why did my soup turn out too thick, and how can I fix it?
If your soup ends up too thick, don’t worry! Simply stir in a splash of chicken broth or water to reach your desired consistency. Just make sure to add a little at a time so you can control the texture.
Is this soup gluten-free, and can it be made vegetarian?
Yes, this Slow Cooker Mexican Street Corn Soup is gluten-free! To make it vegetarian, just omit the chicken and bacon and use vegetable broth instead of chicken broth. You can easily increase the protein by adding black beans or chickpeas for a hearty twist.
What’s the best way to garnish this soup?
For the perfect finishing touch, I recommend garnishing each bowl with crispy crumbled bacon, a sprinkle of cotija cheese, a squeeze of fresh lime, and some fresh cilantro. This not only adds flavor but also gives a beautiful presentation!
Creamy Slow Cooker Mexican Street Corn Soup for Cozy Nights
Ingredients
Equipment
Method
- Begin by heating 2 tablespoons of olive or avocado oil in a large sauté pan over medium heat. Once hot, add 1 diced white onion, 1 diced poblano or jalapeño pepper, and 3 minced garlic cloves. Sauté for about 3 minutes until the onions become translucent and fragrant.
- Next, incorporate 1 tablespoon of chili powder and 1 teaspoon of cumin into the aromatic mixture. Stir well and cook for an additional 2 minutes.
- Transfer the sautéed mixture into your slow cooker. Then, add in 4 cups of frozen corn, 2 diced russet potatoes, 1 chopped chipotle pepper in adobo sauce, 2 tablespoons of adobo sauce, 1 pound of chicken breast, and 4 cups of chicken broth. Give everything a good stir.
- Cover the slow cooker and set it to cook on low for 6 to 8 hours.
- In the last 30 minutes of cooking, stir in 8 ounces of cream cheese or crème fraîche.
- While the soup finishes cooking, heat a skillet over medium heat and cook 4 slices of bacon until crispy.
- Once the cooking time is complete, check that the chicken is thoroughly cooked, shredding it with two forks. Ladle the warm soup into bowls, topping each serving with crumbled bacon, cotija cheese, a squeeze of fresh lime, and a sprinkle of cilantro.
