Description
Slow Cooker Mexican Street Corn Soup is a creamy, smoky, and slightly spicy comfort food inspired by classic Mexican elote. Sweet corn, tender shredded chicken, chipotle heat, and creamy cheese blend perfectly in this crockpot recipe. Topped with crispy bacon, cotija cheese, lime, and cilantro, this soup feels like a fiesta in a bowl—ideal for chilly nights, game-day gatherings, or easy weeknight dinners.
Ingredients
-
1 medium white onion, diced (150 g)
-
1 poblano or jalapeño pepper, diced (70 g)
-
2 cloves garlic, minced (6 g)
-
2 tsp chili powder (4 g)
-
2 tsp ground cumin (4 g)
-
1 tsp sea salt (5 g)
-
1 tbsp olive oil or avocado oil (15 ml)
-
2 cups frozen corn (300 g)
-
2 medium russet potatoes, peeled and diced (450 g)
-
1 chipotle pepper in adobo sauce, diced (15 g)
-
2 tbsp adobo sauce (30 ml)
-
1 lb chicken breast (450 g)
-
6 cups chicken broth (1.4 L)
-
8 oz cream cheese or crème fraîche (225 g)
-
6 slices bacon
-
2 limes, cut into wedges (for garnish)
-
Fresh cilantro (for garnish)
-
½ cup cotija cheese, crumbled (60 g)
Instructions
-
Heat oil in a pan over medium heat. Sauté onion, pepper, and garlic for 3 minutes until fragrant.
-
Sprinkle in chili powder and cumin. Toast for 2 minutes, stirring often.
-
Transfer mixture to the slow cooker. Add corn, potatoes, chipotle pepper, adobo sauce, chicken breast, and chicken broth.
-
Cover and cook on LOW for 6–8 hours, until chicken and potatoes are tender.
-
Stir in cream cheese or crème fraîche during the last 30 minutes until melted and creamy.
-
Meanwhile, cook bacon until crispy. Drain, crumble, and set aside.
-
Remove chicken, shred with two forks, and return to soup. Stir well.
-
Ladle soup into bowls. Top with bacon, cotija cheese, lime juice, and cilantro. Serve warm.
Notes
Cube cream cheese before adding—it melts faster and evenly.
For extra heat, add another chipotle pepper or a dash of cayenne.
Use Greek yogurt instead of cream cheese for a lighter option (add just before serving).
Oven-bake bacon at 400°F for 15 minutes on foil for less mess.
To prep ahead, sauté aromatics the night before and refrigerate—dump into crockpot with broth in the morning.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup / Main Dish
- Method: Slow Cooker
- Cuisine: Mexican-Inspired / Tex-Mex