Name: Slow Cooker Mexican Street Corn Soup Recipe
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Cuisine: Mexican
Ingredients: 1 white onion, diced; 1 poblano pepper or jalapeno 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 creme fraiche; 6 slices of bacon; 2 limes (optional for garnish); cilantro (optional for garnish); 1/2 cup cotija cheese

Jump to Recipe

If your tastebuds dream in bold, creamy, cozy flavors, this Slow Cooker Mexican Street Corn Soup is about to become your new favorite recipe. Imagine the vibrant street food flavors of elote transformed into a spoonable, comforting meal, all with hardly any effort thanks to your trusty slow cooker. Filled with sweet corn, a hint of heat from peppers, savory chicken, and a creamy broth kissed with smoky chipotle, this soup is a stellar way to gather everyone around the table. Prepare to fall in love with every warming bite!

Slow Cooker Mexican Street Corn Soup Recipe - Recipe Image

Ingredients You’ll Need

Simple ingredients shine in this recipe, each adding that special something that brings Slow Cooker Mexican Street Corn Soup to life. Take a look below—these essentials create vibrant flavor, rich texture, and irresistible color in every bowl!

White onion: Adds a mellow, savory base that gets sweeter as it cooks down.
Poblano or jalapeno pepper: For a gentle kick of heat and a touch of earthiness; use jalapeno if you love it spicy!
Garlic: Infuses the soup with a warm, aromatic depth that’s classic in Mexican street food.
Chili powder: Brings bold, smoky undertones—don’t skimp!
Cumin: Adds that signature warmth and a touch of nuttiness.
Sea salt: Essential to awaken and balance all the other flavors.
Olive oil or avocado oil: For sautéing, these healthy fats help meld the aromatics and spices.
Frozen corn: Frozen keeps it simple and sweet—fire-roasted frozen corn is extra delicious if you can find it.
Russet potatoes: Give a hearty, velvety body to the soup and soak up all those incredible flavors.
Chipotle pepper in adobo sauce: Adds a sweet-smoky heat that’s perfectly balanced.
Adobo sauce: Intensifies the smoky-sweet chipotle flavor, so don’t forget this!
Chicken breast: A lean, protein-packed addition that pulls apart tenderly once slow cooked.
Chicken broth: Your flavorful foundation—choose low-sodium if you prefer more control over saltiness.
Cream cheese or creme fraiche: Whips everything into a lusciously creamy soup; both work beautifully!
Bacon: Brings crunch, salt, and a beloved smokiness as a topping.
Limes (optional): For a zingy, fresh finish—absolutely worth the squeeze at the end.
Cilantro (optional): Gives an herby brightness that really wakes up the bowl.
Cotija cheese: That crumbly, salty finishing touch that mimics classic Mexican street corn.

How to Make Slow Cooker Mexican Street Corn Soup

Step 1: Sauté the Aromatics and Spices

Start by heating your favorite skillet over medium heat and drizzling in the olive or avocado oil. Once it’s shimmering, toss in your diced onion, pepper, and garlic. About three minutes in, you’ll start to smell that intoxicating aroma—now’s the time to sprinkle in your chili powder and cumin. Sauté for another minute or two, letting those spices wake up. Then, scrape everything straight into your slow cooker. This extra step builds a richer, more layered flavor profile in your Slow Cooker Mexican Street Corn Soup.

Step 2: Fill the Slow Cooker

Now comes the easy part! Pour in your frozen corn, potatoes, chopped chipotle pepper, adobo sauce, chicken breasts, and chicken broth. Give it a quick stir to nestle everything in, then pop on the lid. Let the magic happen over 6 to 8 hours on low, until the potatoes are buttery soft and the chicken is melt-in-your-mouth tender.

Step 3: Add Creaminess and Bacon

About 30 minutes before you’re ready to serve, stir the cream cheese or creme fraiche right into the bubbling soup. It melts like a dream, blending everything into a creamy, dreamy base. While the soup finishes, crisp up your bacon—either in a skillet or in the oven—so it’s irresistible and ready for its starring role as a topping.

Step 4: Finish and Serve

Time for the fun part! Ladle your Slow Cooker Mexican Street Corn Soup into bowls and sprinkle generously with crumbled bacon and cotija cheese. Squeeze over fresh lime, scatter a shower of cilantro, and add salt and pepper if you need. Every spoonful will remind you why this soup deserves a spot in your regular dinner rotation!

How to Serve Slow Cooker Mexican Street Corn Soup

Garnishes

When it comes to toppings, don’t hold back! Crunchy bacon, crumbled cotija cheese, a squeeze of fresh lime juice, and a sprinkle of chopped cilantro are a must—they bring the bright, tangy, and savory vibes just like authentic Mexican street corn. And if you love a little extra kick, toss on a bit of sliced jalapeno or a drizzle of hot sauce.

Side Dishes

Pair your Slow Cooker Mexican Street Corn Soup with any of these easy sides: crusty bread for dipping, tortilla chips for a satisfying crunch, or even a simple avocado salad. Warm flour tortillas make a great addition as well, soaking up every last drop of that creamy, spicy broth.

Creative Ways to Present

Why not think outside the bowl? Serve your soup in bread bowls for a cozy touch, or present it in small mugs at your next party for a fun, interactive appetizer. You could even set up a soup bar—line up toppings and garnishes so everyone can customize their own ultimate bowl of Slow Cooker Mexican Street Corn Soup, elote-style!

Make Ahead and Storage

Storing Leftovers

This soup holds up beautifully in the fridge. Store any leftovers in an airtight container; they’ll stay fresh for up to 4 days. Just be sure to keep garnishes like bacon, cotija, and cilantro separate until you’re ready to eat so they stay crisp and bright.

Freezing

Slow Cooker Mexican Street Corn Soup can be frozen, though there’s a little trick: let the soup cool completely first, and don’t add toppings before freezing. For best texture, store the soup in freezer-safe containers for up to 2 months. When you thaw, just give it a good stir—a quick blending with an immersion blender helps restore creaminess if needed.

Reheating

To reheat, gently warm the soup in a saucepan over medium-low heat, stirring occasionally until hot. If it thickens a bit too much, add a splash of chicken broth or milk to loosen the consistency. Top with fresh garnishes right before serving to bring everything back to life.

FAQs

Can I make Slow Cooker Mexican Street Corn Soup vegetarian?

Absolutely! Just swap the chicken broth for vegetable broth, skip the chicken, and add extra potatoes or your favorite beans. The soup will still be rich, creamy, and bursting with flavor.

What can I use instead of cream cheese?

If cream cheese isn’t your thing, crème fraîche, sour cream, or even Greek yogurt are fantastic alternatives. Each brings a unique tang and creaminess to the soup, so use what you love or have on hand.

Is this soup very spicy?

The spice level is easy to control! Use poblano pepper and just a small chipotle for a mild version, or opt for jalapeno and more chipotle for added heat. Adjust the adobo sauce or omit the chili powder if you need it extra mild for kids.

Can I use rotisserie chicken instead?

Definitely! Shred your rotisserie chicken and add it in for the last 30 minutes so it warms through but stays juicy and tender. This shortcut cuts down the slow cooker time and is perfect for busy nights.

Can I blend the soup for a smoother texture?

Yes! If you love a thick and creamy soup, use an immersion blender to puree part or all of it right before you add the toppings. It’s a great way to change up the texture without losing any flavor.

Final Thoughts

If you’re searching for a new go-to comfort food that delivers craveable Mexican flair and endless coziness, give this Slow Cooker Mexican Street Corn Soup a try. Your slow cooker does the heavy lifting, and you get all the rich, creamy, cheesy goodness in every bowl. Gather your favorite people and let this soup be the centerpiece of your next delicious night in!

Slow Cooker Mexican Street Corn Soup Recipe

★★★★★

4.7 from 17 reviews

Author: Olivia
Total Time: 6 hours 20 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A comforting and flavorful Slow Cooker Mexican Street Corn Soup that combines the sweetness of corn with the spiciness of jalapeno and chipotle peppers, topped with creamy cheese and crispy bacon.

Instructions

Prepare Vegetable Mixture: Saute onion, pepper, and garlic with spices, then transfer to slow cooker.
Cook Soup Base: Combine corn, potatoes, chipotle pepper, adobo sauce, chicken, and broth in slow cooker; cook on low for 6-8 hours.
Finish Soup: Stir in cream cheese or creme fraiche during the last 30 minutes. Meanwhile, cook bacon until crispy.
Serve: Top soup with crumbled bacon, cotija cheese, lime juice, and cilantro. Season with salt and pepper.

Notes

You can adjust the spiciness by adding more or less chipotle pepper.
For a vegetarian version, you can omit the chicken and use vegetable broth instead.
This soup freezes well; store in airtight containers for up to 3 months.

Prep Time: 20 minutes
Cook Time: 6 hours
Category: Soup
Method: Slow Cooker
Cuisine: Mexican