Description

A creamy, smoky, and comforting twist on the classic Mexican street corn, this Slow Cooker Mexican Street Corn Soup is perfect for busy days. With bold spices, sweet corn, tender chicken, and a touch of chipotle heat, this soup delivers deep flavor with minimal prep. Finished with bacon, cotija cheese, and fresh lime, it’s a cozy, flavorful meal made effortlessly in the slow cooker.

Ingredients

Scale

1 white onion, diced
1 poblano or jalapeño pepper, diced
2 garlic cloves, minced
2 tsp chili powder
2 tsp cumin
1 tsp sea salt
1 tbsp olive oil or avocado oil
2 cups frozen corn
2 russet potatoes, peeled and diced
1 chipotle pepper in adobo sauce, diced
2 tbsp adobo sauce
1 lb chicken breast
6 cups chicken broth
8 oz cream cheese or crème fraîche
6 slices bacon, cooked and crumbled
2 limes, sliced (optional)
Fresh cilantro (optional)
½ cup cotija cheese

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Instructions

Heat oil in a pan over medium heat. Sauté onion, pepper, and garlic for 3 minutes.
Stir in chili powder and cumin. Cook for 2 more minutes.
Transfer mixture to a 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 is tender.
Shred chicken if desired. Stir in cream cheese during the last 30 minutes.
Cook bacon, crumble, and set aside.
Serve soup hot, topped with bacon, cotija cheese, lime juice, and fresh cilantro.

Notes

Soften cream cheese before adding for a smoother texture.

Pulse with an immersion blender for a creamier consistency.

Adjust heat by increasing or decreasing chipotle/adobo sauce.

Make it vegetarian with black beans and vegetable broth.

Freezes well—omit toppings before freezing.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: 6 servings
Method: Slow Cooker
Cuisine: Mexican-Inspired