Description
This Slow Cooker Mexican Street Corn Soup is a comforting and flavorful dish that combines the smoky heat of chipotle with tender chicken, creamy cheese, and fresh vegetables. Perfect for an easy weeknight meal, it slowly simmers to develop deep, rich flavors and is garnished with traditional Mexican street corn toppings like cotija cheese, lime, and cilantro.
Ingredients
Vegetables & Aromatics
- 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
Spices & Oil
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon sea salt
- 1 tablespoon olive oil or avocado oil
Protein & Dairy
- 1 pound chicken breast
- 8 ounces cream cheese or creme fraiche
- 1/2 cup cotija cheese
Liquids
- 6 cups chicken broth
Optional Garnishes
- 2 limes, for garnish
- Cilantro, for garnish
- Crumbled bacon, for garnish (optional)
Instructions
- Sauté aromatics: Heat a large sauté pan over medium heat. Once hot, add the olive or avocado oil. Sauté the diced onion, poblano or jalapeno pepper, and garlic for about 3 minutes until fragrant and softened. Then add the chili powder and cumin and sauté for a few more minutes to toast the spices and deepen their flavor. Transfer this mixture to your slow cooker.
- Add main ingredients to slow cooker: To the slow cooker, add the frozen corn, diced potatoes, diced chipotle pepper, adobo sauce, chicken breast, and chicken broth. Stir gently to combine all ingredients evenly.
- Slow cook the soup: Cook the soup on low heat for 6 to 8 hours, allowing the flavors to meld and the chicken and potatoes to become tender.
- Add creaminess: About 30 minutes before the end of cooking, stir in the cream cheese or creme fraiche until fully melted and incorporated into the soup, giving it a rich, creamy texture.
- Serve and garnish: Serve the soup hot. Top each bowl with cotija cheese, fresh lime juice, chopped cilantro, and optional crumbled bacon. Adjust seasoning with salt and pepper to taste if necessary.
Notes
- The chipotle pepper and adobo sauce add a smoky, spicy depth – adjust the amount based on your heat preference.
- Russet potatoes break down slightly for a thicker soup, but you can substitute with Yukon gold for a firmer texture.
- If dairy-free, substitute cream cheese with a vegan cream cheese alternative.
- For an even richer flavor, sautéing the spices with the aromatics is key before slow cooking.
- Leftovers keep well for up to 3 days in the refrigerator and taste even better the next day.
