Description
Indulge in the comforting and flavorful goodness of Slow Cooker Mexican Street Corn Soup. This easy-to-make dish combines tender chicken, sweet corn, and a medley of spices to create a creamy, satisfying bowl that’s perfect for any occasion. With just 10 minutes of prep time, you can set your slow cooker and let it work its magic while you enjoy your day. Ideal for chilly evenings or as a crowd-pleasing dish at gatherings, this soup is versatile enough to be customized with your favorite toppings. Enjoy the rich flavors and creamy texture that warm the soul!
Ingredients
Scale
- 1 white onion, diced
- 1 poblano pepper or jalapeno pepper, diced
- 2 cloves garlic, minced
- 2 tsp chili powder
- 2 tsp cumin
- 1 tbsp olive oil or avocado oil
- 6 cups chicken broth
- 2 cups frozen corn
- 2 medium russet potatoes, peeled and diced
- 1 chipotle pepper in adobo sauce, diced
- 1 lb chicken breast
- 8 oz cream cheese or crème fraiche
Instructions
- Heat oil in a large sauté pan over medium heat. Add onion, pepper, and garlic; sauté until softened (about 3 minutes). Stir in chili powder and cumin for another minute.
- Transfer the mixture to your slow cooker. Add frozen corn, diced potatoes, chipotle pepper, adobo sauce, chicken breast, and chicken broth.
- Cover and cook on low for 6-8 hours until chicken is tender.
- In the last half hour of cooking, stir in cream cheese until well combined.
- Once ready, ladle into bowls and top with crumbled turkey bacon (optional), cotija cheese, cilantro (optional), and lime juice.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Main
- Method: Slow cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 60mg