Slow Cooker Mexican Street Corn Soup 7 Irresistible Reasons to Love
Creamy, smoky Slow Cooker Mexican Street Corn Soup with sweet corn, tender chicken, russet potatoes, and chipotle in adobo. Finished with cream cheese for velvety richness and topped with cotija, cilantro, and lime. Bacon free by design.
Equipment
- Large Skillet
- Slow cooker (4–6 quart)
- Cutting board and knife
- Measuring Cups and Spoons
- Ladle
Ingredients
Vegetables & Aromatics
- 1 white onion diced finely
- 1 poblano or jalapeño pepper diced; remove seeds for less heat
- 2 cloves garlic minced
Seasonings
- 2 tsp chili powder
- 2 tsp ground cumin
- 1 tsp sea salt plus more to taste
Soup Base
- 1 tbsp olive oil or avocado oil for sautéing
- 2 cups frozen corn or fresh kernels
- 2 medium russet potatoes peeled and diced small
- 1 chipotle pepper in adobo diced
- 2 tbsp adobo sauce from the chipotle can
- 1 lb chicken breast boneless, skinless
- 6 cups chicken broth low sodium preferred
Creamy Finish
- 8 oz cream cheese or crème fraîche cut into cubes, room temperature
Toppings & Garnish (bacon free)
- 1/2 cup cotija cheese crumbled
- 2 limes cut into wedges
- fresh cilantro chopped
- optional crunchy toppings tortilla strips or roasted corn
Instructions
- Sauté aromatics: Heat oil in a large skillet over medium heat. Add diced onion, poblano or jalapeño, and garlic; cook 3 minutes until softened and fragrant. Sprinkle in chili powder and cumin; cook 1–2 minutes to bloom spices. Transfer mixture to the slow cooker.
- Load the cooker: Add frozen corn, diced potatoes, chipotle, adobo sauce, chicken breast, and chicken broth. Stir gently to combine.
- Slow cook: Cover and cook on LOW 6–8 hours (or HIGH 3–4 hours), until potatoes are tender and chicken shreds easily.
- Creamy finish: During the last 30 minutes, stir in cubed cream cheese or crème fraîche until fully melted and smooth. Tip: whisk a ladle of hot broth into the dairy first to help it blend without curdling.
- Shred & season: Remove chicken to a board, shred with two forks, and return to the pot. Taste and adjust salt to preference.
- Serve: Ladle into bowls and finish with cotija, cilantro, and a squeeze of fresh lime. Add tortilla strips or roasted corn for crunch. Enjoy bacon free.
Notes
Spice control: remove chile seeds for mild heat or add extra chipotle for bolder flavor. Thicker soup: pulse a few times with an immersion blender before adding dairy. Storage: refrigerate airtight 3–4 days; reheat gently. Freezer friendly up to 3 months without toppings; thaw overnight and reheat slowly.