Slow Cooker Mexican Street Corn Soup (Edit recipe)

This easy Mexican Street Corn Soup turns a favorite side dish into a cozy and flavorful one pot soup! It’s loaded with corn, chipotle peppers, chicken, potatoes, flavorful spices, and bacon all in a creamy broth. Healthy and decadent, this soup is bound to become a new family favorite. Options to also make this in the Instant Pot!

10 minutes

6 hours

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	1497
Fat:	50 g
Carbohydrates:	41 g
Protein:	59 g
Cholesterol:	134 g
Sodium:	1736 mg
Fiber:	3 g
Sugars:	11 g
Calculated per serving.

by Amy Rains

View original recipe

Serves: 4

Ingredients

1 White Onion, diced
1 Poblano Pepper, diced (or jalapeño)
2 cloves Garlic, diced or minced
2 tsp Chili Powder
2 tsp Ground Cumin
1 tsp Sea Salt
1 Tbsp Extra Virgin Olive Oil, or avocado oil
2 cups Frozen Corn
2 Russet Potatoes, medium, peeled and diced
1 Chipotle Peppers in Adobo Sauce, diced
2 Tbsp Chipotle Peppers in Adobo Sauce, just the sauce
1 lb Chicken Breast
6 cups Chicken Broth
8 oz Creme fraiche, or cream cheese
6 pieces Bacon
2 Lime, (optional, for garnish)
Cilantro, (optional, for garnish)
1/2 cup Cotija Cheese

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Slow Cooker Instructions

Heat a large sauté pan to medium heat. Once hot, add the oil. Sauté the onion, pepper, and garlic. After 3 minutes, toss in the chili powder and cumin. Sauté for another few minutes, then transfer to your slow cooker.
Add the frozen corn, potatoes, chipotle pepper, adobo sauce, chicken breast, and chicken broth. Cook on low for 6-8 hours.
The last 30 minutes before cook time is complete, stir in the cream cheese or creme fraiche. Prepare the bacon on the stovetop or oven until desired crispiness.
Serve the soup hot with crumbed bacon, cotija cheese, fresh lime juice, and fresh cilantro. Add salt and pepper to taste if needed!

Instant Pot Instructions

Sauté the veggies in the instant pot on sauté mode (following instructions above), and hit cancel once finished. Add in the corn, chicken, potatoes, chipotle pepper, adobo sauce, and chicken broth. Cook on high pressure for 15 minutes, then do a quick release. Once the steam has been completely released, stir in cream cheese or creme fraiche and let it “melt”. Top with bacon, cotija cheese, cilantro, and lime juice.