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Slow Cooker Mexican Street Corn Soup

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A creamy, flavorful Mexican-inspired soup with a blend of sweet corn, smoky chipotle, and tender chicken, perfect for a cozy meal.

Ingredients

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  • 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

Instructions

  • Heat a large sauté pan over medium heat. Add the oil once the pan is hot.
  • Sauté the onion, pepper, and garlic for about 3 minutes. Stir in the chili powder and cumin, and sauté for an additional 2 minutes. Transfer the mixture to your slow cooker.
  • Add the frozen corn, diced potatoes, chipotle pepper, adobo sauce, chicken breast, and chicken broth to the slow cooker. Stir to combine.
  • Cook on low for 6-8 hours, or until the chicken and potatoes are tender.
  • During the last 30 minutes of cooking, stir in the cream cheese or crème fraîche until fully melted and incorporated.
  • Serve the soup hot, garnished with crumbled cotija cheese, fresh lime juice, and cilantro. Adjust salt and pepper to taste as needed.

Notes

  • If you prefer a thicker soup, you can mash some of the potatoes during cooking.
  • Adjust the level of heat by using more or less chipotle pepper.

Nutrition

Find it online: https://easyfoodflash.com/slow-cooker-mexican-street-corn-soup/