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–+ servings
Mexican Street Corn Soup

Hearty Mexican Street Corn Soup for Cozy Weeknight Dinners

This Mexican Street Corn Soup combines sweet corn, chicken, and bacon into a comforting dish perfect for busy nights.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 medium White Onion Adds sweetness and depth to the soup base.
  • 1 medium Poblano Pepper or Jalapeno Pepper Provides mild heat; substitute with bell peppers for less heat.
  • 3 cloves Garlic Minced or diced is preferred for better integration.
  • 1 tbsp Chili Powder Adjust quantity to taste based on desired spice level.
  • 1 tbsp Cumin Essential for authentic Mexican flavors.
  • 1 tsp Sea Salt Adjust based on individual dietary needs.
  • 2 tbsp Olive Oil or Avocado Oil Used for sautéing vegetables.
  • 3 cups Frozen Corn Provides sweetness and juicy texture.
  • 2 medium Medium Russet Potatoes Peeled and diced into small cubes.
  • 1 can Chipotle Pepper in Adobo Sauce Use more or less depending on spice tolerance.
  • 2 tbsp Adobo Sauce Enhances flavor profile with spice and tang.
  • 2 cups Chicken Breast The protein base for the soup.
  • 4 cups Chicken Broth Use low-sodium broth for a healthier option.
  • 4 oz Cream Cheese or Creme Fraiche Provides creaminess and richness.
  • 4 slices Bacon Cook to desired crispiness before serving on top.
Optional Garnishes
  • 2 limes Limes Brightens the dish when served fresh.
  • 1 bunch Cilantro Fresh herb that complements the flavors.
  • 1 cup Cotija Cheese Salty, crumbly cheese that adds richness.

Equipment

  • Slow Cooker
  • sauté pan

Method
 

Step-by-Step Instructions
  1. In a large sauté pan over medium heat, warm olive oil or avocado oil. Add finely chopped white onion, diced poblano (or jalapeno), and minced garlic. Sauté for about 3 minutes until they soften and become fragrant.
  2. Sprinkle in the chili powder and cumin, stirring continuously for another 2 minutes to allow the spices to bloom.
  3. Carefully transfer the sautéed mixture into your slow cooker.
  4. In the slow cooker, combine the frozen corn, diced russet potatoes, chipotle pepper in adobo sauce, adobo sauce, chicken breast, and chicken broth. Stir gently to distribute the ingredients evenly.
  5. Cover the slow cooker and cook the soup on low for 6-8 hours.
  6. In the last 30 minutes of cooking, blend in the cream cheese or crème fraiche, stirring well until fully melted and incorporated.
  7. While the soup finishes, prepare the bacon. Cook it on the stovetop or in the oven until crispy, about 10-15 minutes.
  8. Once the soup is done cooking, ladle it into bowls and garnish generously with crispy bacon, crumbled cotija cheese, fresh lime juice, and chopped cilantro if desired.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 36gProtein: 25gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 680mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 15IUVitamin C: 20mgCalcium: 8mgIron: 15mg

Notes

Store your Creamy Slow Cooker Mexican Street Corn Soup in an airtight container for up to 1 week. This soup freezes wonderfully for up to 3 months.

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