Slow Cooker Mexican Street Corn Soup
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.
- 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!
Find it online: https://allcookedup.com/slow-cooker-mexican-street-corn-soup/
