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Mexican Street Corn Soup

Cozy Mexican Street Corn Soup: A Creamy Family Favorite

This Mexican Street Corn Soup combines rich flavors and ingredients for a warming family meal.
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Prep Time 10 minutes
Cook Time 8 hours
Creaminess Incorporation Time 30 minutes
Total Time 8 hours 30 minutes
Servings: 6 servings
Course: Soups
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 each White Onion Substitute with yellow onion for a similar taste.
  • 1 each Poblano Pepper Or use Jalapeño.
  • 3 cloves Garlic Can substitute with garlic powder (1/8 tsp per clove).
  • 1 tablespoon Chili Powder Use smoked paprika for a different smoky flavor.
  • 1 teaspoon Cumin Essential for earthy flavor; no direct substitute.
  • 1 teaspoon Sea Salt Adjust to preference or use kosher salt.
  • 2 tablespoons Olive Oil Or Avocado Oil for sautéing.
  • 4 cups Frozen Corn Fresh corn can be used if available.
  • 2 each Russet Potatoes Substitute with sweet potatoes for a sweeter profile.
  • 1 each Chipotle Pepper in Adobo Sauce Omit for a milder soup.
  • 2 tablespoons Adobo Sauce Can replace with smoked paprika mixed with a little water.
  • 1 pound Chicken Breast Use shredded rotisserie chicken as a shortcut.
  • 4 cups Chicken Broth Vegetable broth can be used for a vegetarian option.
  • 8 ounces Cream Cheese Or Crème Fraîche.
  • 4 slices Bacon Turkey bacon or smoked tofu can substitute for a lighter option.
  • 1 each Lime For garnish, can use lemon as an alternative.
  • 1 bunch Cilantro Omit if not preferred; parsley can be substituted.
  • 1 cup Cotija Cheese Feta cheese can be used instead.

Equipment

  • Slow Cooker
  • skillet
  • measuring cups
  • Measuring Spoons
  • Cutting board
  • Knife
  • Serving Spoon

Method
 

Step-by-Step Instructions for Slow Cooker Mexican Street Corn Soup
  1. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped white onion, diced poblano pepper, and minced garlic, sautéing for about 3–5 minutes until the onion is translucent and fragrant.
  2. Stir in 1 tablespoon of chili powder and 1 teaspoon of cumin into the sautéed mixture, allowing the spices to toast for an additional 1–2 minutes.
  3. Transfer the sautéed vegetable mix to your slow cooker. Add 4 cups of frozen corn, 2 diced russet potatoes, 1 chopped chipotle pepper in adobo sauce, 2 tablespoons of adobo sauce, and 1 pound of chicken breast. Pour in 4 cups of chicken broth.
  4. Cover the slow cooker and set it on low heat for 6–8 hours, until the chicken shreds easily with a fork.
  5. In the last 30 minutes of cooking, open the lid and stir in 8 ounces of cream cheese. Allow it to melt and combine thoroughly into the soup.
  6. While the soup is finishing, cook 4 slices of bacon in a separate skillet over medium heat until crispy, about 5–7 minutes.
  7. Once cooked, ladle the warm Mexican Street Corn Soup into bowls. Top with crumbled bacon, a sprinkle of cotija cheese, a squeeze of fresh lime juice, and chopped cilantro.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 50gProtein: 20gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 1200mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 300IUVitamin C: 15mgCalcium: 120mgIron: 2mg

Notes

This soup is customizable—add black beans or tofu for a vegetarian option.

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