Pin it
I've got a killer Slow Cooker Mexican Street Corn Soup you have to try. Imagine cozy comfort—like elote, but even better because you barely have to do a thing. Just toss chicken, corn, potatoes, and tons of bold spices in your slow cooker. Pile on crunchy bacon, crumbly cotija, and a zing of lime. Trust me, you'll be hooked after one bite.
Ultimate Reason To Make This
This soup is pure magic, folks. Smoky and creamy, tastes just like classic street corn, but it's loaded up with filling chicken and veggies. I just dump everything in my slow cooker, walk away, and come back to magic. You can mess with how hot you want it, go lighter if you want it dairy free, or ramp up the spice. Try it your favorite way.
Grab These Ingredients
- Finishing Touches: Cotija, cilantro, lime, and crunchy bacon for the top.
- Chicken: Breast meat, so it's nice and light.
- Broth: Chicken stock holds all the flavors together.
- Spices: Toss in chili powder and some cumin to crank up the flavor.
- Pepper: A poblano gives a gentle kick.
- Vegetables: Go with frozen corn—super simple.
- Extra Creaminess: Cream cheese or crème fraîche stirred in at the end.
- Potatoes: Russets get soft and creamy for that thick texture.
- Secret Smokiness: Chipotle in adobo brings depth.
- Classic Helpers: Garlic and onion make everything delicious.
Pin it
How To Make It
- Get Your Toppings Ready
- Crisp up the bacon, chop cilantro, crumble cheese, and slice up some lime so it's all set for serving.
- Add Some Creaminess
- Mix in your cream cheese at the end, shred that chicken, and watch it turn rich and dreamy.
- Let That Pot Do The Work
- Set it to COOK: 6 to 8 hours on LOW or 3 to 4 on HIGH. That's it.
- All In the Pot
- Layer potatoes, corn, chicken, smoky seasonings, and the rest in the slow cooker.
- Start Off Strong
- Sauté onion, garlic, and poblanos together till they smell awesome.
Speedy Instant Pot Method
If you've got an Instant Pot, it's even easier: sauté your veggies in the pot, throw in everything else, and let it pressure cook for a quick 15 minutes. Pop in your cream cheese, stir well, then load up those toppings. Presto—dinner's ready.
Stash Some For Later
Leftovers? They'll last about a week chilled or a whole three months in the freezer—just keep the toppings off till serving. When you need it, gently warm, stir it all up, then finish with fresh toppings. Makes every bowl awesome.
Pin it
Frequently Asked Questions
- → How do I make this less spicy?
- Dial down the spice by swapping chipotle for poblano peppers and skipping the jalapeño.
- → Can frozen chicken be used?
- Thawed chicken is safer as it cooks evenly and avoids temperature issues in slow cooking.
- → What’s a good cotija replacement?
- Try feta cheese—slightly saltier but works great. Adjust salt to balance the flavors.
- → Is this soup freezer-friendly?
- Yes, just don’t add cream cheese before freezing. Stir it in when reheating to keep the texture smooth.
- → Why sauté veggies before slow cooking?
- It boosts flavor—onions, peppers, and spices meld beautifully when warmed up in the pan first.