Name: Slow Cooker Mexican Street Corn Soup Recipe
Prep time: 20 min
Cook time: 6 h 10 min
Total time: 6 h 30 min
Cuisine: Mexican
Ingredients: 1 white onion, diced; 1 poblano pepper or jalapeno pepper, diced; 2 cloves garlic, diced or minced; 2 cups frozen corn; 2 medium russet potatoes, peeled and diced; 1 chipotle pepper in adobo sauce, diced; 2 tablespoons adobo sauce; 2 teaspoons chili powder; 2 teaspoons cumin; 1 teaspoon sea salt; 1 tablespoon olive oil or avocado oil; 1 pound chicken breast; 8 ounces cream cheese or creme fraiche; 1/2 cup cotija cheese; 6 cups chicken broth; 2 limes, for garnish; Cilantro, for garnish; Crumbled bacon, for garnish (optional)

Jump to Recipe· 4.1 from 14 reviews

I absolutely love making this Slow Cooker Mexican Street Corn Soup Recipe because it effortlessly brings together bold, smoky flavors and creamy, comforting textures all in one pot. It’s like enjoying the vibrant taste of street corn in a cozy, warm bowl of soup that fills my kitchen with irresistible aromas. This recipe has become a go-to for me whenever I want something hearty yet easy, and I know it will quickly become one of your favorites too!

Why You’ll Love This Slow Cooker Mexican Street Corn Soup Recipe

What truly excites me about this Slow Cooker Mexican Street Corn Soup Recipe is the amazing flavor profile. There’s this perfect balance of smoky chipotle heat, sweet corn, and a subtle tang from the lime and cotija cheese that keeps me coming back for more. Plus, the creamy richness from the cream cheese or crème fraîche creates a luscious texture that’s both indulgent and comforting in every spoonful. The potatoes add just the right amount of heartiness to make it a full meal without being heavy.

Another thing I adore is how wonderfully simple the preparation is. I just sauté a few aromatics, toss everything into the slow cooker, and let it work its magic for several hours. It’s so convenient for busy days or when I want a no-fuss dinner that still feels special. I often serve this soup at casual family gatherings or chilly weeknight meals. It’s a crowd-pleaser that stands out from typical soups because it captures the essence of Mexican street food in such a cozy form. Trust me, once you try it, you’ll want to keep this recipe on repeat.

Ingredients You’ll Need

A black slow cooker filled with creamy yellow soup that has small chunks of corn and green herbs scattered throughout. Around the cooker, there are small white bowls holding chopped reddish-brown bacon, white crumbled cheese, and fresh green herbs. The whole scene is set on a white marbled surface, giving it a clean and bright look. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this soup are simple but crucial—they each bring unique flavors and textures that make this soup shine. From the sweetness of the corn to the smoky punch of chipotle, I love how every single component plays its part to build that complex, comforting taste.

White onion: Adds a sweet, aromatic base when sautéed that enhances all the other flavors.
Poblano or jalapeño pepper: Provides a mild to medium heat and adds a fresh kick.
Garlic cloves: Essential for that warm, savory depth that compliments the spices.
Chili powder: Brings subtle smokiness and warmth to the soup’s spice profile.
Cumin: Offers an earthy, nutty flavor that pairs perfectly with chili powder.
Sea salt: Balances and elevates every ingredient’s natural flavor.
Olive or avocado oil: For sautéing and adding a smooth mouthfeel.
Frozen corn: The star ingredient—sweet, crisp kernels that make the soup feel like authentic Mexican street corn.
Russet potatoes: Adds creaminess and body once cooked, making the soup more filling.
Chipotle pepper in adobo sauce: Delivers smoky heat and a subtle tang that intensifies the soup’s flavor.
Adobo sauce: Complements the chipotle pepper with rich, spicy undertones.
Chicken breast: Packed with protein, tenderizes beautifully in the slow cooker.
Chicken broth: The flavorful liquid base that ties all ingredients together.
Cream cheese or crème fraîche: Blends in last for irresistible creaminess and slight tanginess.
Limes (optional): Fresh lime juice brightens the soup just before serving.
Cilantro (optional): Adds a fresh herbal note that’s classic to Mexican dishes.
Cotija cheese: Sprinkled on top for a salty, crumbly finish that enhances every spoonful.

Directions

Step 1: Heat a large sauté pan over medium heat. When it’s hot, add your olive or avocado oil. Toss in the diced white onion, poblano or jalapeño pepper, and garlic. Sauté for about 3 minutes, until fragrant and the onion becomes translucent.

Step 2: Sprinkle in the chili powder and cumin, stirring constantly for a few more minutes to toast the spices slightly—this really unlocks their flavors. Once aromatic, transfer this mixture to your slow cooker.

Step 3: Add the frozen corn, diced potatoes, chipotle pepper, adobo sauce, chicken breasts, and chicken broth to the slow cooker. Give everything a gentle stir to combine.

Step 4: Set your slow cooker on low and let the soup cook for 6 to 8 hours. This slow, steady heat is what makes the flavors deepen and the chicken become tender and perfect.

Step 5: About 30 minutes before the cooking time ends, stir in the cream cheese or crème fraîche until it melts completely into the soup, creating a creamy and luscious texture.

Step 6: Serve your soup hot. Top with cotija cheese, fresh cilantro, a squeeze of lime, and if you like, some crisp crumbed bacon for added texture and flavor. Don’t forget to season with extra salt and pepper if needed!

Servings and Timing

This Slow Cooker Mexican Street Corn Soup Recipe serves about 6 hearty portions, making it ideal for a family meal or leftovers that taste even better the next day. The prep time is short — around 10 minutes — because most of the work is hands-off in the slow cooker. The cook time is between 6 and 8 hours on low, allowing the flavors to meld and the chicken to become tender. Expect a total time commitment of just over 6 hours, but only a few minutes of active cooking. There is no additional resting time needed; it’s ready to enjoy straight from the slow cooker once the cream cheese is stirred in.

How to Serve This Slow Cooker Mexican Street Corn Soup Recipe

The image shows a close-up of a spoon filled with a creamy soup that has a light beige color. The spoon holds several layers of ingredients: bright yellow corn kernels, small red chunks of tomato, green leafy pieces that look like lettuce or herbs, and some small pink diced onions. The creamy soup surrounds the spoon, with small red drops of sauce scattered on its surface. The spoon is over a white plate with a beige rim, and the background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

I love to serve this soup piping hot so every bite wraps me in cozy warmth. It’s perfect as the centerpiece of a casual dinner or as a starter at a festive gathering. To make the meal complete, I often pair it with warm tortillas or cornbread—they soak up the rich broth beautifully. A fresh, simple salad or some crunchy tortilla chips on the side also add wonderful contrast.

Presentation matters, too! I like to ladle the soup into rustic bowls and generously sprinkle cotija cheese on top so it melts slightly from the heat. A few chopped cilantro leaves and a wedge of lime on the side make for a bright, colorful finish. Sometimes I drizzle a little drizzle of crema or a sprinkle of smoked paprika for an elegant touch. For beverages, a chilled margarita or a light Mexican lager harmonizes perfectly, but a crisp agua fresca or sparkling lime water works wonderfully if you prefer non-alcoholic options.

This soup shines during fall and winter months, but honestly, I serve it whenever I crave comforting, bold flavors wrapped in creamy goodness. It’s a great option for weeknights, family dinners, or even holidays when you want something that feels indulgent but requires minimal effort. Portion sizes of about 1 to 1 1/2 cups per person feel just right to satisfy without being too heavy.

Variations

One of the reasons I adore this Slow Cooker Mexican Street Corn Soup Recipe is how easy it is to make it your own. If you prefer a vegetarian version, simply swap out the chicken broth for vegetable broth and omit the chicken, or add black beans or roasted cauliflower for protein and texture. Vegan eaters can replace the cream cheese with coconut cream and use vegan cheese or nutritional yeast instead of cotija.

If you like more heat, I sometimes add extra chipotle peppers or a splash of hot sauce to dial up the smoky spice. Alternatively, swapping poblano peppers for milder sweet peppers changes the flavor subtly if you want something less spicy. For a different cooking method, you could simmer this soup on the stove in a large pot for about an hour, though I genuinely prefer the slow cooker for the depth of flavor it develops over time.

Another fun twist is to add roasted corn instead of frozen for a charred flavor that mimics street corn even better. You could also mix in some fresh diced tomatoes or a handful of fresh corn kernels near the end of cooking for a burst of freshness. These small changes keep the recipe feeling fresh and exciting each time I make it.

Storage and Reheating

Storing Leftovers

After enjoying this soup, I always store leftovers in airtight glass or BPA-free plastic containers in the fridge. It keeps well for about 3 to 4 days, making it perfect for meal prep. I recommend letting it cool to room temperature before refrigerating to avoid condensation and sogginess. When you open the container, you might notice the soup thickens — that’s normal, and simply stirring in a splash of broth or water will loosen it back up beautifully.

Freezing

This soup freezes wonderfully. To freeze, I portion it into freezer-safe, airtight containers or heavy-duty freezer bags, leaving some space for expansion. It can keep for up to 3 months in the freezer without losing flavor or texture. When thawing, I move it to the fridge overnight to defrost gently before reheating. Freezing is great for batch cooking and having a comforting meal ready whenever you need it.

Reheating

The best way to reheat this soup is slowly on the stovetop over medium-low heat. Stir gently as it warms to prevent the cream cheese from separating and keep the texture silky. If it thickens too much, add a little extra broth or water to reach your desired consistency. Avoid microwaving straight from frozen or reheating aggressively, as that can make the dairy ingredients curdle and the chicken tougher. I find gentle reheating preserves the fresh, vibrant flavors just like the first serving.

FAQs

Can I make this Slow Cooker Mexican Street Corn Soup Recipe vegetarian or vegan?

Absolutely! Simply substitute the chicken broth with vegetable broth and omit the chicken for a vegetarian version. For vegan, replace cream cheese with coconut cream or a vegan alternative and use plant-based cheese or nutritional yeast in place of cotija. It won’t lose its comforting essence but will suit your dietary preferences beautifully.

How spicy is this soup, and can I adjust the heat?

The soup has a moderate smoky spice from the chipotle pepper and chili powder, but it’s not overwhelmingly hot. If you want it milder, reduce or eliminate the chipotle and jalapeño or poblano pepper. For more heat, add an extra chipotle pepper, use a hotter pepper, or stir in some hot sauce before serving.

Can I use fresh corn instead of frozen corn?

Yes! Fresh corn adds a lovely sweetness and texture. I recommend cutting the kernels off the cob and adding them into the slow cooker along with the potatoes. You might want to sauté the corn briefly with the onion and garlic for extra flavor. It’s a wonderful way to make this soup taste even more like authentic street corn.

Is it possible to make this recipe in advance?

Definitely. You can prepare all the ingredients ahead of time, store them in the fridge, and start cooking the next day. It’s also great for leftover lunches or dinners since the flavors only improve with time. Just finish with cream cheese just before serving for optimal creaminess.

What can I serve on the side with this soup?

I love pairing it with warm flour or corn tortillas, crispy tortilla chips, or cornbread. A simple side salad or pickled vegetables provide a refreshing contrast. For drinks, try a cold Mexican beer, margarita, or a citrusy agua fresca to complement the soup’s bright and smoky notes.

Conclusion

I genuinely hope you give this Slow Cooker Mexican Street Corn Soup Recipe a try because it’s one of those dishes that brings so much warmth and joy to the table with very little effort. Every spoonful bursts with smoky, creamy goodness that feels like a hug on a chilly day. I promise, it will become a treasured recipe in your repertoire just as it has in mine. Happy cooking and enjoy every delicious bite!