Description
This Slow Cooker Mexican Street Corn Soup is a hearty and flavorful dish featuring tender chicken, creamy potatoes, smoky chipotle peppers, and sweet corn, all slow-cooked to perfection. Enhanced with Mexican spices, cream cheese, and topped with crispy bacon, cotija cheese, fresh lime juice, and cilantro, this comforting soup is perfect for a cozy meal that serves six.
Ingredients
Scale
Main Ingredients
- 1 white onion, diced
- 1 poblano pepper or jalapeño, diced
- 2 cloves garlic, minced
- 2 tsp chili powder
- 2 tsp cumin
- 1 lb chicken breast
- 2 cups frozen corn
- 6 cups chicken broth
- 8 oz cream cheese
- 6 slices bacon
- 2 medium russet potatoes, peeled and diced
- 1 chipotle pepper in adobo sauce, diced
- 2 tbsp adobo sauce
- 2 limes, optional for garnish
- cilantro, optional for garnish
- 1/2 cup cotija cheese
Instructions
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add diced white onion, poblano pepper or jalapeño, and minced garlic. Cook, stirring occasionally, until softened and fragrant, about 5-7 minutes. Stir in chili powder and cumin until well combined.
- Combine in Slow Cooker: Transfer the sautéed mixture to the slow cooker. Add frozen corn, diced russet potatoes, diced chipotle pepper, adobo sauce, whole chicken breasts, and chicken broth. Stir gently to combine all ingredients.
- Slow Cook the Soup: Cover the slow cooker and cook on low heat for 6-8 hours, or until the chicken is tender and the potatoes are fully cooked.
- Add Cream Cheese: Approximately 30 minutes before serving, remove the chicken breasts and shred them using two forks. Return shredded chicken to the slow cooker and stir in the cream cheese until melted and fully incorporated into the soup.
- Cook Bacon: While the soup finishes cooking, cook bacon slices in a skillet over medium heat until crispy. Drain excess fat and crumble the bacon into small pieces.
- Serve the Soup: Ladle the hot soup into bowls. Top each serving with crumbled bacon, cotija cheese, a squeeze of fresh lime juice, and chopped cilantro if desired for garnish. Serve immediately and enjoy!
Notes
- You can substitute the poblano pepper with jalapeño for spicier heat.
- If you prefer a thicker soup, you can mash some of the potatoes before serving.
- For a vegetarian option, omit chicken and bacon, and use vegetable broth.
- Adjust the amount of adobo sauce and chipotle pepper for desired spice level.
- Make sure to cook bacon separately as it adds a crunchy texture and smoky flavor as a topping.
