Description
Indulge in the creamy goodness of Slow Cooker Mexican Street Corn Soup, a comforting dish that blends the vibrant flavors of Mexican cuisine into a hearty bowl. Perfect for busy weeknights or cozy gatherings, this recipe requires just 10 minutes of prep time and simmers to perfection in your slow cooker. With savory bacon, tender chicken, and sweet corn enveloped in a rich broth, this soup is sure to be a crowd-pleaser. Serve it with your favorite toppings like crumbled cotija cheese and fresh cilantro for an extra burst of flavor. Whether you’re feeding the family or entertaining friends, this delightful soup is the ultimate comfort food.
Ingredients
Scale
- 1 white onion (diced)
- 1 poblano pepper (diced)
- 2 cloves garlic (minced)
- 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
- 6 slices of bacon
- 2 limes (optional for garnish)
- cilantro (optional for garnish)
- 1/2 cup cotija cheese
Instructions
- Sauté onion, poblano pepper, and garlic in a large pan with oil until fragrant (about 3 minutes). Add chili powder and cumin; cook for another minute.
- Transfer sautéed mixture to the slow cooker. Add frozen corn, diced potatoes, chipotle pepper, adobo sauce, chicken breast, and chicken broth.
- Cook on low for 6-8 hours.
- In the last 30 minutes of cooking, stir in cream cheese until well combined.
- Top servings with crumbled bacon, cotija cheese, lime juice, and cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg