Name: Slow Cooker Mexican Street Corn Soup
Prep time: 10 min
Cook time: PT-488185H45M3S
Total time: PT-2H20M
Cuisine: Mexican-Inspired
Ingredients: 1 white onion, diced; 1 poblano or jalapeño 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 of the adobo sauce; 1 lb chicken breast; 6 cups chicken broth; 8 oz cream cheese or crème fraîche; 6 bacon slices, cooked and crumbled; Lime wedges; Fresh cilantro; Cotija cheese (optional but SO worth it!)

Description

Easy Slow Cooker Mexican Street Corn Soup with tender chicken, smoky chipotle, and creamy broth. Just 10 minutes prep for this comforting dump-and-go recipe!

Ingredients

For the Soup Base:

1 white onion, diced
1 poblano or jalapeño 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)

Main Soup Ingredients:

2 cups frozen corn
2 medium russet potatoes, peeled and diced
1 chipotle pepper in adobo sauce, diced
2 tbsp of the adobo sauce
1 lb chicken breast
6 cups chicken broth
8 oz cream cheese or crème fraîche

For Serving:

6 bacon slices, cooked and crumbled
Lime wedges
Fresh cilantro
Cotija cheese (optional but SO worth it!)

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Instructions

Step 1: Build Your Flavor Base

Get your sauté pan hot with that olive oil. Toss in the onion, poblano, and garlic. Let them sizzle for three minutes until your kitchen starts smelling amazing and the onion pieces look translucent.

Step 2: Toast Those Spices

Here’s where most people mess up – they skip this part. Add your chili powder and cumin right to that hot pan. Stir them around for maybe thirty seconds. You’ll smell them wake up. This makes all the difference between good soup and incredible soup.

Step 3: Load the Slow Cooker

Scrape all that aromatic goodness into your slow cooker. Add everything else – corn, potatoes, chipotle, adobo sauce, chicken, broth. Give it one good stir and walk away.

Step 4: Let It Work Its Magic

Set it on low and forget about it for six to eight hours. Seriously, don’t even peek. Every time you lift that lid, you’re adding twenty more minutes to your cook time.

Step 5: Add the Creaminess

When you’ve got about thirty minutes left, stir in that cream cheese. While you’re waiting for it to melt, cook up your bacon. I do mine in the oven at 400 degrees for fifteen minutes – no splatter, perfect crispy pieces every time.

Step 6: Shred That Chicken

Take two forks and shred that chicken right in the pot. After all those hours, it should fall apart like butter. Mix everything up and taste it. You might need more salt.

Step 7: Serve and Garnish

Ladle it into bowls and go crazy with the toppings. Bacon, cheese, cilantro, lime – this is where the magic really happens. My kids fight over who gets the most bacon pieces.

Notes

Want perfect bacon every time? Oven method is foolproof. Line a sheet pan with foil, lay out your bacon, 400 degrees for fifteen to twenty minutes depending on thickness. No flipping, no splatter, no burnt edges.

Don’t thaw that frozen corn. Straight from freezer to slow cooker works better.

If your chicken isn’t shredding easily after six hours, give it another hour. Sometimes thicker pieces need more time.

Stop lifting the lid to check on things. I know it’s tempting, but every peek adds cooking time.

Prep Time: 10 minutes
Cook Time: 6-8 hours (LOW)
Category: Soup
Method: Slow Cooker
Cuisine: Mexican-Inspired