Slow Cooker Mexican Street Corn Soup
Experience the vibrant flavors of Mexico with this Slow Cooker Mexican Street Corn Soup, a creamy and hearty dish that’s perfect for any occasion. With minimal prep time and set-it-and-forget-it convenience, this soup allows you to indulge in rich spices and comforting textures while enjoying the ease of slow cooking. Filled with tender chicken, sweet corn, and zesty chipotle peppers, it’s a crowd-pleasing meal that satisfies both family dinners and cozy nights in. Garnish it with fresh cilantro and a squeeze of lime for an added burst of flavor.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours
- Total Time: 0 hours
- Yield: Approximately 6 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
- 1 white onion, diced
- 1 poblano or jalapeno pepper, diced
- 2 cloves garlic, minced
- 2 tsp chili powder
- 2 tsp cumin
- 1 tbsp olive oil
- 2 cups frozen corn
- 2 medium russet potatoes, peeled and diced
- 1 chipotle pepper in adobo sauce, diced
- 1 lb chicken breast
- 6 cups chicken broth
- 8 oz cream cheese
Instructions
- Sauté the onion, pepper, and garlic in olive oil over medium heat until soft. Stir in chili powder and cumin.
- Transfer sautéed mixture to a slow cooker. Add corn, potatoes, chipotle pepper, chicken breast, and chicken broth.
- Cook on low for 6-8 hours until the chicken is tender.
- About 30 minutes before serving, stir in cream cheese until melted and combined.
- Serve hot topped with your choice of garnishes.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 75mg