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Slow Cooker Mexican Street Corn Soup

This soup brings the flavors of Mexican street corn to a hearty slow cooker meal. With chicken, potatoes, and corn in a creamy broth spiced with chipotle and topped with bacon and cotija cheese, it's comfort food with a Mexican twist.

Paolina baker
Updated on Monday 25 November 2024
A bowl of corn soup garnished with cilantro, cheese, and lime wedges, accompanied by tortilla chips and salt in the background.
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A bowl of corn soup garnished with cilantro, cheese, and lime wedges, accompanied by tortilla chips and salt in the background. Pin it
A bowl of corn soup garnished with cilantro, cheese, and lime wedges, accompanied by tortilla chips and salt in the background. | Quickierecipe.com

Creamy Mexican Corn Soup

Let me share this amazing Slow Cooker Mexican Street Corn Soup with you. It's like your favorite elote transformed into the coziest soup ever. I love how everything just goes into the slow cooker chicken corn potatoes and all those amazing spices. Top it with crispy bacon cotija cheese and a squeeze of lime and oh my goodness it's heaven in a bowl.

Why This Soup Wins

Y'all this soup is something special. It's got that perfect smoky creamy flavor that'll remind you of street corn but it's packed with protein and veggies too. I love that I can throw everything in my slow cooker or Instant Pot and forget about it. Plus you can make it your own way spicier milder or even dairy free.

What You Need

  • The Protein: Chicken breast keeps it nice and lean.
  • Veggie Base: Frozen corn makes life easy.
  • Extra Hearty: Russet potatoes get all creamy.
  • Heat Level: Poblano pepper adds perfect warmth.
  • Flavor Boost: Onion and garlic are must haves.
  • Smoky Touch: Chipotle in adobo makes it special.
  • Perfect Spice: Chili powder and cumin for depth.
  • Rich Base: Good chicken broth ties it all together.
  • Creamy Dream: Cream cheese or crème fraîche.
  • Toppings: Crispy bacon cotija cheese fresh cilantro lime.
A bowl of creamy corn soup topped with cheese, cilantro, and diced tomatoes, beside lime wedges. Pin it
A bowl of creamy corn soup topped with cheese, cilantro, and diced tomatoes, beside lime wedges. | Quickierecipe.com

Making Your Soup

Start With Flavor
Cook those onions poblanos and garlic until they're soft and fragrant.
Fill Your Pot
Everything goes in the slow cooker corn potatoes chicken and all those yummy seasonings.
Let It Cook
Give it 6 to 8 hours on LOW or 3 to 4 on HIGH.
Make It Creamy
Add your cream cheese at the end shred that chicken it all gets so good.
Topping Time
Get that bacon crispy add your cheese cilantro and lime juice perfection.

Quick Instant Pot Way

Got an Instant Pot? Sauté those veggies right in the pot add everything else and pressure cook for 15 minutes. Quick release stir in your cream cheese and add those toppings. Dinner done fast.

Save It For Later

This soup keeps beautifully in the fridge for a week or freeze it up to 3 months without the toppings. When you reheat just take it slow and give it a good stir. Always add fresh toppings right before serving they make everything better.

A bowl of creamy corn soup topped with fresh cilantro, corn kernels, and cheese, surrounded by lime wedges. Pin it
A bowl of creamy corn soup topped with fresh cilantro, corn kernels, and cheese, surrounded by lime wedges. | Quickierecipe.com

Frequently Asked Questions

Can I make this less spicy?
Yes, reduce or omit the chipotle pepper and use a poblano instead of jalapeño for milder heat.
Can I use frozen chicken?
For food safety, it's best to use thawed chicken in slow cooker recipes to ensure proper cooking temperature.
What can I substitute for cotija cheese?
Feta cheese makes a good substitute, though it's slightly saltier. Adjust other salt accordingly.
Can I freeze this soup?
Yes, but freeze before adding cream cheese. Add dairy when reheating for better texture.
Why sauté vegetables first?
Sautéing develops deeper flavors in the onions and peppers and helps bloom the spices before slow cooking.

Mexican Street Corn Soup

A creamy slow cooker soup inspired by Mexican street corn, featuring chicken, potatoes, and topped with crispy bacon and cotija cheese.

Prep Time
10 Minutes
Cook Time
360 Minutes
Total Time
370 Minutes

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: Mexican-American

Yield: 6 Servings (1 pot)

Dietary: Gluten-Free

Ingredients

01 1 white onion, diced.
02 1 poblano or jalapeño pepper, diced.
03 2 garlic cloves, minced.
04 2 teaspoons chili powder.
05 2 teaspoons cumin.
06 1 teaspoon sea salt.
07 1 tablespoon olive oil.
08 2 cups frozen corn.
09 2 medium russet potatoes, peeled and diced.
10 1 chipotle pepper in adobo, diced.
11 2 tablespoons adobo sauce.
12 1 pound chicken breast.
13 6 cups chicken broth.
14 8 ounces cream cheese.
15 6 slices bacon.
16 For garnish: 2 limes.
17 Fresh cilantro.
18 1/2 cup cotija cheese.

Instructions

Step 01

Heat oil over medium, cook onion, pepper, garlic, add chili powder and cumin, cook few more minutes.

Step 02

Add sautéed vegetables, corn, potatoes, chipotle and adobo, chicken breast, broth.

Step 03

Set to LOW 6-8 hours, add cream cheese last 30 minutes.

Step 04

Cook bacon until crispy, crumble bacon, chop cilantro.

Step 05

Crumbled bacon, cotija cheese, fresh lime juice, cilantro.

Notes

  1. Can reduce spice by using less chipotle.
  2. Use thawed chicken for food safety.
  3. Can substitute feta for cotija.
  4. Freeze before adding cream cheese if storing.

Tools You'll Need

  • Slow cooker.
  • Large sauté pan.
  • Cutting board.
  • Knife.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (cream cheese, cotija cheese).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 527
  • Total Fat: 31g
  • Total Carbohydrate: 36g
  • Protein: 29g