Description
This Slow Cooker Mexican Street Corn Soup is a creamy and flavorful dish, combining sweet corn with spices, chicken, and a touch of bacon for a delightful meal made effortlessly in your slow cooker.
Ingredients
Scale
- 1 white onion (diced)
- 1 poblano pepper or jalapeno pepper (diced)
- 2 cloves garlic (diced or minced)
- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp sea salt
- 1 tbsp olive oil or avocado oil
- 2 cups frozen corn
- 2 med 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 creme fraiche
- 6 slices of bacon
- 2 limes (optional for garnish)
- cilantro (optional for garnish)
- 1/2 cup cotija cheese
Instructions
- In a skillet, heat the olive oil over medium heat and sauté the diced onion, poblano pepper, and garlic until soft, about 5 minutes.
- Transfer the mixture to the slow cooker and add chili powder, cumin, sea salt, frozen corn, and diced potatoes.
- Add the diced chipotle pepper, adobo sauce, chicken breast, and chicken broth to the slow cooker.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through.
- Once cooked, remove the chicken, shred it, and return it to the soup.
- Stir in the cream cheese and cook for an additional 10-15 minutes until creamy.
- Serve the soup garnished with cooked bacon, lime wedges, chopped cilantro, and crumbled cotija cheese.
Notes
Feel free to adjust the spice level by adding more or less chipotle pepper according to your taste.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 425 kcal
- Sugar: 7 g
- Sodium: 890 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 105 mg
Keywords: Slow Cooker Mexican Street Corn Soup, easy soup recipes, Mexican street corn, slow cooker recipes