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.
Ingredients
Scale
Vegetable Mixture:
- 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
Soup Base:
- 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
Garnish:
- 6 slices of bacon
- 2 limes (optional for garnish)
- cilantro (optional for garnish)
- 1/2 cup cotija cheese
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
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 990mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg
Keywords: slow cooker, soup, Mexican, street corn, comfort food
