Description
Slow Cooker Mexican Street Corn Soup is a creamy, comforting twist on a classic elote-inspired dish, filled with sweet corn, smoky chipotle, tender chicken, and crispy bacon. It’s a one-pot meal perfect for beginners and ideal for quick, flavorful weeknight dinners.
Ingredients
Scale
- 1 white onion, diced
- 1 poblano pepper or jalapeño pepper, diced
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon sea salt
- 1 tablespoon olive oil or avocado oil
- 2 cups frozen corn
- 2 medium russet potatoes, peeled and diced
- 1 chipotle pepper in adobo sauce, diced
- 2 tablespoons adobo sauce
- 1 pound chicken breast
- 6 cups chicken broth
- 8 ounces cream cheese or crème fraîche
- 6 slices of bacon
- 2 limes (optional, for garnish)
- Fresh cilantro (optional, for garnish)
- ½ cup cotija cheese, crumbled
Instructions
- Sauté the Aromatics: Heat a large sauté pan over medium heat. Add olive oil, then sauté the onion, pepper, and garlic until softened and fragrant, about 3–4 minutes.
- Add the Spices: Stir in chili powder and cumin, cooking for an additional minute to release the flavors of the spices.
- Transfer to the Slow Cooker: Move the sautéed mixture to your slow cooker. Add frozen corn, diced potatoes, chipotle pepper, adobo sauce, raw chicken breast, and chicken broth. Stir well to combine everything.
- Slow Cook the Soup: Cover and cook on low for 6 to 8 hours. During the last 30 minutes, shred the chicken directly in the slow cooker using two forks.
- Incorporate the Cream: Stir in the cream cheese or crème fraîche until fully melted and creamy. Adjust salt and pepper to taste.
- Crisp the Bacon: While the soup finishes, cook the bacon in a separate skillet or in the oven until crisp. Let it drain on paper towels before crumbling.
- Serve and Garnish: Ladle soup into bowls and top with crumbled bacon, cotija cheese, fresh cilantro, and a squeeze of lime juice for added brightness.
Notes
- For a vegetarian version, replace the chicken with canned black beans and use vegetable broth.
You can prep ingredients the night before to save time in the morning.
If using an Instant Pot, sauté directly in the pot, then pressure cook on high for 15 minutes with a quick release.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 527
- Sugar: 4g
- Sodium: 2803mg
- Fat: 31g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0.04g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 117mg