Name: Slow Cooker Mexican Street Corn Soup
Prep time: 10 min
Cook time: PT-484085H5M27S
Total time: PT-2H20M
Cuisine: Mexican
Ingredients: 1 white onion, diced; 1 poblano pepper 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 adobo sauce; 1 lb chicken breast; 6 cups chicken broth; 8 oz cream cheese or crème fraîche; 2 limes, optional for garnish; Fresh cilantro, optional for garnish; 1/2 cup cotija cheese

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There’s something magical about the flavors of Mexican street corn—rich, savory, sweet, and a little smoky. Now imagine that irresistible flavor wrapped up in a comforting soup. That’s exactly what this Slow Cooker Mexican Street Corn Soup delivers. This hearty, velvety soup combines all the familiar flavors of street corn, but in a warm, cozy bowl that’s perfect for any day of the week. Whether you’re lounging on a chilly evening or hosting a dinner with friends, this soup will become your new go-to!

Why You’ll Love Slow Cooker Mexican Street Corn Soup

This isn’t just any soup—this one’s a game-changer. It’s the perfect blend of flavor, comfort, and convenience, making it something you’ll turn to again and again. Here’s why you’ll love it:

Versatile: Whether it’s a busy weeknight or a casual get-together with friends, this soup fits the occasion. Toss it in the slow cooker, and you’re good to go!
Budget-Friendly: Simple ingredients from your pantry come together in a way that feels fancy and special, without breaking the bank.
Quick and Easy: You don’t have to be a kitchen pro to pull this off—just a few steps, and your soup is simmering away while you relax.
Customizable: Love heat? Toss in some extra chili powder or cayenne. Prefer mild? Feel free to adjust the spice level to your liking.
Crowd-Pleasing: Whether it’s kids or adults, everyone’s going to ask for seconds. This soup is full of flavor, warmth, and comfort—guaranteed to satisfy.

Ingredients

Here’s what you’ll need to create this mouthwatering Mexican Street Corn Soup. Don’t worry, it’s simple—just a few pantry staples with a whole lot of flavor.

Corn: Frozen or canned corn adds that sweet, crisp bite that makes street corn so iconic.
Cream Cheese: This will give the soup that creamy, dreamy texture we’re all after.
Chicken Broth: The base of the soup, this helps bring everything together and gives it that savory, rich depth.
Milk: For extra creaminess and to balance the flavors.
Cotija Cheese: The salty, tangy cheese that gives the soup its street corn-inspired flavor. If you can’t find it, feta is a good alternative.
Chili Powder: A little heat and a lot of flavor. You can adjust this to your taste.
Garlic: Adds that savory, aromatic foundation for the soup.
Lime: Fresh lime juice adds the tang that takes the soup from good to incredible.
Cilantro: For garnish and that fresh, herbaceous pop.
Salt and Pepper: To taste—because every dish needs a little seasoning love!

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the magic of making this soup—trust me, it’s easier than it sounds!

1. Prepare the Corn

Add your frozen or canned corn to the slow cooker. This will be the star of the show, so make sure it’s evenly distributed.

2. Add the Dairy and Broth

Cube the cream cheese and toss it into the slow cooker. Then, pour in the chicken broth and milk. The creamy combo is going to melt together and make the soup so luscious.

3. Season it Up

Sprinkle in the chili powder, garlic, salt, and pepper. These seasonings will give the soup that perfect balance of heat and depth.

4. Let it Cook

Set your slow cooker to low for 4-6 hours (or high for 2-3 hours). Let the magic happen! The cream cheese will melt into the broth, creating a silky texture that coats the corn beautifully.

5. Finish with Lime and Cheese

When the soup is ready, stir in the fresh lime juice and a good handful of crumbled Cotija cheese. It’s the finishing touch that brings it all together.

6. Serve and Enjoy

Ladle the soup into bowls, and top with fresh cilantro. Pair it with a slice of crusty bread, or just enjoy it as is!

Nutrition Facts

Servings: 6
Calories per serving: 290

Preparation Time

Prep Time: 10 minutes
Cook Time: 4-6 hours (on low)
Total Time: 4 hours 10 minutes to 6 hours 10 minutes

How to Serve Slow Cooker Mexican Street Corn Soup

This soup is comforting enough to enjoy on its own, but if you’re looking to round out the meal, here are a few ideas to elevate the experience:

Fresh Salads: Pair it with a light, crisp salad to balance the richness of the soup.
Crusty Bread: A warm, buttered baguette or garlic bread makes a perfect side for dipping.
Creamy Toppings: Try a dollop of sour cream or a swirl of Greek yogurt for a cool contrast.
Vegetable Sides: Roasted veggies like zucchini or peppers complement the soup’s flavors wonderfully.
As a Standalone: Sometimes, you just need a big bowl of this soup all to yourself. Garnish with cilantro for that finishing touch!

Additional Tips

Prep Ahead: Save time by prepping the corn, garlic, and cream cheese the night before. That way, all you have to do is dump it in the slow cooker.
Spice It Up: If you like extra heat, feel free to add more chili powder or even a bit of smoked paprika.
Dietary Adjustments: This soup can easily be made vegetarian by using vegetable broth and omitting the chicken. You can also swap out the dairy for plant-based alternatives if needed.
Storage Tips: Leftovers can be stored in an airtight container for up to 4 days. Just reheat in the microwave or on the stovetop.
Double the Batch: This soup freezes well! Make extra, freeze it in portions, and you’ll have a comforting meal ready for a busy day.

FAQ Section

Q1: Can I substitute corn with another vegetable?
A1: While corn is key to this dish, you could experiment with other veggies like peas or carrots. Just keep in mind it will change the flavor profile a bit!

Q2: Can I make this dish ahead of time?
A2: Yes! It’s great for meal prepping. Prepare it in advance and store it in the fridge, then reheat before serving.

Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

Q4: Can I freeze this dish?
A4: Absolutely! It freezes beautifully. Just make sure to store it in an airtight container, and it will last for up to 3 months. Thaw overnight in the fridge and reheat when you’re ready to enjoy.

Q5: What’s the best way to reheat this dish?
A5: Reheat it on the stovetop over low heat, stirring occasionally. You can also microwave it in 30-second intervals until warmed through.

Q6: Can I double the recipe?
A6: Yes, you can! If you’ve got a crowd to feed, just double the ingredients and cook as directed.

Q7: Can I make it spicier?
A7: For sure! Add extra chili powder, cayenne pepper, or even some chopped jalapeños to turn up the heat.

Q8: Can I use a different type of cheese?
A8: Yes, you can substitute Cotija with feta or even Monterey Jack for a milder flavor.

Q9: Can I use fresh corn instead of frozen or canned?
A9: Absolutely! Just make sure to cut the kernels off the cob and cook them until tender before adding them to the slow cooker.

Q10: Is there a dairy-free version of this soup?
A10: Yes! Use coconut milk or almond milk instead of regular milk, and opt for a dairy-free cream cheese alternative. It’s just as creamy and delicious!

Conclusion

There you have it—the perfect bowl of comfort that’s packed with bold, irresistible flavors. This Slow Cooker Mexican Street Corn Soup is simple to make, budget-friendly, and will have everyone at the table asking for more. Whether you’re serving it as a weeknight dinner or a fun dish for a party, it’s guaranteed to become a new favorite. So go ahead, grab that slow cooker, and get ready to dive into a bowl of creamy, spicy, and downright delicious goodness. Enjoy!