I love this recipe because it brings together everything I enjoy about Mexican street corn and turns it into a cozy, hearty soup. It’s incredibly simple thanks to the slow cooker—just a bit of prep, and the rest is hands-off. The combination of smoky chipotle, creamy cheese, and sweet corn is irresistible. Plus, it’s easy to customize and even better the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 white onion, diced
1 poblano pepper or jalapeno pepper, diced
2 cloves garlic, diced or minced
2 tsp chili powder
2 tsp cumin
1 tsp sea salt
1 tbsp olive oil or avocado oil
2 cups frozen corn
2 medium russet potatoes, peeled and diced
1 chipotle pepper in adobo sauce, diced
2 tbsp adobo sauce
1 lb chicken breast
6 cups chicken broth
8 oz cream cheese or crème fraîche
6 slices of bacon
2 limes (optional for garnish)
Cilantro (optional for garnish)
1/2 cup cotija cheese
Directions
I start by heating a large sauté pan over medium heat. Once it’s hot, I add the oil and sauté the onion, pepper, and garlic for about 3 minutes. Then I toss in the chili powder and cumin, letting them toast for another few minutes before transferring everything to my slow cooker.
I add the frozen corn, diced potatoes, chipotle pepper, adobo sauce, chicken breast, and chicken broth to the slow cooker. I set it to cook on low for 6 to 8 hours.
About 30 minutes before the cook time is up, I stir in the cream cheese or crème fraîche. While that’s melting into the soup, I cook the bacon until it’s crispy.
I serve the soup hot, topped with crumbled bacon, cotija cheese, a squeeze of lime, and fresh cilantro. I always taste and adjust with salt and pepper if needed.
Servings and Timing
This recipe makes 6 hearty servings. Prep time: 10 minutes Cook time: 6 hours Total time: about 6 hours and 10 minutes
Variations
I swap the chicken breast for rotisserie chicken when I’m short on time. Just add it in during the last 30 minutes with the cream cheese.
For a vegetarian version, I leave out the chicken and use vegetable broth instead. I sometimes add a can of black beans for extra protein.
If I want a little extra heat, I use a jalapeno instead of a poblano and throw in an extra chipotle pepper.
I’ve used Greek yogurt instead of cream cheese when I want it lighter, and it still turns out creamy and delicious.
I blend half the soup with an immersion blender for a thicker texture while keeping some of the corn and potato chunks intact.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. When I reheat it on the stove or in the microwave, I stir it well since the cream cheese can separate slightly after sitting. I also like to crisp up fresh bacon and re-garnish with cotija and cilantro to bring it back to life. It also freezes well—I let it cool completely before freezing in portions. When I reheat, I stir in a little extra broth or cream to bring back the texture.
FAQs
How spicy is this soup?
It has a mild to medium heat level depending on the pepper used. I use a poblano for a milder flavor or a jalapeno for more spice. The chipotle adds a smoky warmth that I find balanced.
Can I use fresh corn instead of frozen?
Yes, I sometimes use fresh corn when it’s in season. I cut it straight off the cob and toss it into the slow cooker just like I would with frozen.
What can I substitute for chipotle in adobo?
If I don’t have chipotle peppers on hand, I use a little smoked paprika for the smoky flavor and a dash of hot sauce for heat. It’s not exactly the same, but still tasty.
Can I make this dairy-free?
Yes, I leave out the cream cheese and add a splash of coconut milk for creaminess. The flavor changes slightly, but it still works well.
Is this soup gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free. I always double-check my chicken broth to be sure, especially if I’m serving someone with gluten sensitivity.
Conclusion
This Slow Cooker Mexican Street Corn Soup has quickly become one of my favorite comfort meals. It’s rich, flavorful, and simple to prepare—and I love that it brings such bold flavors with minimal effort. Whether I’m making it for a weeknight dinner or prepping ahead for the weekend, it always hits the spot.
A creamy, smoky, and flavor-packed soup with corn, chipotle, potatoes, and tender chicken, all slow-cooked to perfection. Topped with bacon, cotija, and lime for the ultimate cozy bowl.
Author:Emma
Prep Time:10 minutes
Cook Time:6 hours
Total Time:6 hours 10 minutes
Yield:6 servings
Category:Soup Main Course
Method:Slow Cooker Sauté
Cuisine:Mexican-Inspired Tex-Mex
Diet:Gluten Free
Ingredients
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 lb chicken breast
6 cups chicken broth
8 oz cream cheese or crème fraîche
6 slices bacon
2 limes (optional, for garnish)
Fresh cilantro (optional, for garnish)
1/2 cup cotija cheese
Instructions
Heat a large sauté pan over medium heat. Add oil, then sauté onion, pepper, and garlic for 3 minutes. Stir in chili powder and cumin, and cook another 2 minutes.
Transfer the sautéed mixture to your slow cooker. Add corn, potatoes, chipotle pepper, adobo sauce, chicken breast, and chicken broth.
Cook on low for 6–8 hours.
In the last 30 minutes, stir in the cream cheese or crème fraîche until melted and creamy.
While the soup finishes, cook bacon until crisp, then crumble.
Serve hot, topped with bacon, cotija cheese, lime juice, and cilantro. Season with extra salt and pepper if needed.
Notes
Make it vegetarian: skip the chicken and bacon, and use veggie broth. Add black beans for protein.
For extra spice, add more adobo sauce or a second chipotle pepper.
Leftovers keep well in the fridge for 3–4 days and taste even better the next day!
