Slow Cooker Mexican Street Corn Soup

The Slow Cooker Mexican Street Corn Soup brings together the bold and vibrant flavors of Mexican street food in a warm, comforting soup. With a base of corn, chipotle peppers, chicken, and bacon, every spoonful captures a combination of spice, creaminess, and smoky goodness. It’s an excellent option for busy weeknights and gatherings.

INGREDIENTS

• White Onion: 1, diced for flavor.
• Poblano or Jalapeno Pepper: 1, diced, to add heat and character.
• Garlic Cloves: 2, minced for aroma.
• Chili Powder: 2 tsp, for a mild kick.
• Cumin: 2 tsp, adding earthy flavor.
• Sea Salt: 1 tsp, for seasoning.
• Olive or Avocado Oil: 1 tbsp, for sautéing.
• Frozen Corn: 2 cups, providing sweetness.
• Russet Potatoes: 2 medium, peeled and diced, for thickness.
• Chipotle Pepper in Adobo Sauce: 1, diced, adding smokiness.
• Adobo Sauce: 2 tbsp, to enhance heat.
• Chicken Breast: 1 lb, protein-rich.
• Chicken Broth: 6 cups, for a hearty base.
• Cream Cheese or Creme Fraiche: 8 oz, for creaminess.
• Bacon: 6 slices, cooked and crumbled.
• Optional Garnish: Lime wedges, cilantro, cotija cheese for topping.

INSTRUCTIONS

Step 1:

Heat oil in a pan over medium heat. Sauté onion, pepper, and garlic for 3 minutes. Add chili powder and cumin, stirring for 2 more minutes.

Step 2:

Transfer sautéed mixture to a slow cooker. Add corn, potatoes, chipotle pepper, adobo sauce, chicken breast, and chicken broth. Cook on low for 6-8 hours.

Step 3:

30 minutes before cooking is done, stir in cream cheese. Shred the chicken using a fork.

Step 4:

Cook bacon separately until crispy and crumble.

Step 5:

Serve the soup hot, topped with bacon, cotija cheese, lime juice, and cilantro.

Serving and Storage Tips

• Serve immediately with fresh lime juice for brightness.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stove or in a microwave for a quick meal.

Helpful Notes

• For a smokier taste, add more adobo sauce.
• Substitute cream cheese with creme fraiche for a tangier profile.
• Control spice levels by adjusting the amount of chipotle peppers.

Tips from Well-Known Chefs

• "Add roasted corn for an enhanced charred flavor," suggests Chef Elena.

Perfect for Cozy Comfort Evenings

This Mexican-inspired corn soup is a must-try for fans of slow-cooked comfort food. Its creamy consistency and spicy-sweet taste make it a great crowd-pleaser during cold months.

Why This Street Corn Soup Stands Out

With chipotle's signature smokiness, corn's natural sweetness, and the richness of bacon, every spoonful balances creaminess and zest. It’s both satisfying and simple to make.

FAQs

Can I use fresh corn instead of frozen?

Yes, fresh corn will work great and can add a hint of extra sweetness to the soup.

Is this soup suitable for freezing?

It’s best consumed fresh, but you can freeze portions without garnishes for up to 1 month.

How spicy is this soup?

The soup has moderate spice, adjustable by controlling the chipotle and adobo amounts.

Can I make this vegetarian?

Yes, omit the chicken and bacon and substitute vegetable broth to create a hearty vegetarian version.

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Conclusion

Slow Cooker Mexican Street Corn Soup is a hearty, creamy soup that combines corn, chicken, and chipotle peppers for a satisfying meal. The base starts with a sauté of onion, peppers, and garlic, which enhances the dish’s depth. This is followed by the addition of creamy elements like cream cheese for texture and crispy bacon for crunch. Add a touch of lime, cotija cheese, and cilantro for a bright finish. This easy-to-make soup is great for those who love bold Mexican-inspired flavors and slow-cooked comfort.