As I stood over the stove, the enticing aroma of sautéed onions and smoky spices wafted through my kitchen, instantly transporting me to vibrant street markets in Mexico. This Slow Cooker Mexican Street Corn Soup captures that same warmth and comfort, transforming a classic side dish into a luscious, hearty meal. Perfectly gluten-free and family-friendly, this recipe is loaded with sweet corn, tender chicken, and crispy bacon, making it a nourishing option that pleases even the pickiest eaters. With minimal prep time, you can set your slow cooker and let it do the magic while you carry on with your day. Curious how this cozy bowl can transform your dinner plans? Let’s dive in!
Why is this soup a must-try?
Comforting Warmth: This Mexican Street Corn Soup envelops you in cozy flavors, making it a perfect dish for chilly evenings or family gatherings.
Easy Preparation: With a few simple steps in your slow cooker, you can set it and forget it, allowing more time for family and fun.
Adaptable Flavors: Feel free to customize the spice level by adjusting chipotle peppers or substituting fresh corn when in season for extra sweetness.
Crowd-Pleasing Meal: Loaded with tender chicken, smoky bacon, and creamy cheese, it’s a dish that everyone will love—even the picky eaters!
Nutrient-Rich Ingredients: Packed with wholesome ingredients, this soup provides not just comfort but also essential nutrients, making it a balanced meal choice for your family.
Consider pairing it with some warm tortilla chips or crusty bread for dipping, just like you would with our Cowboy Soup Cozy to make mealtime even more delightful!
Mexican Street Corn Soup Ingredients
For the Soup Base
• 1 white onion – A flavorful base; swapping in yellow or red onion can give a different twist.
• 1 poblano pepper or jalapeno pepper – Adds warmth and spice; choose jalapeno for an extra kick.
• 2 cloves garlic – Essential for aroma; fresh or jarred minced garlic work well.
• 2 tsp chili powder – Provides spice; adjust the amount based on your heat preference.
• 2 tsp cumin – Adds earthy flavor; it’s unique, but coriander can enhance it.
• 1 tsp sea salt – Brings all flavors together; kosher salt is a suitable alternative.
• 1 tbsp olive oil or avocado oil – Ideal for sautéing; any neutral oil can do the job.
• 2 cups frozen corn – Offers sweetness and texture; fresh corn shines when in season.
• 2 medium russet potatoes – Brings heartiness; sweet potatoes can be a delightful substitute.
• 1 chipotle pepper in adobo sauce – Infuses smoky heat; add more for extra spice or use paprika for milder flavor.
• 2 tbsp adobo sauce – Enhances broth flavor; adjust for desired spiciness.
• 1 lb chicken breast – A great protein source; consider boneless thighs for richness.
• 6 cups chicken broth – The soup’s base; vegetable broth serves well for vegetarians.
For the Creaminess
• 8 oz cream cheese or crème fraîche – Creates that luscious texture; Greek yogurt can be lighter alternative.
For the Crunch
• 6 slices of bacon – Adds savory crunch; try turkey or veggie bacon for a different flair.
For Garnishing (Optional)
• 2 limes – Bright acidity for a finishing touch; lemon works in a pinch.
• Cilantro – Adds fresh flavor; feel free to skip if it’s not your favorite.
• ½ cup cotija cheese – Offers a salty, creamy topping; feta cheese is a suitable alternative.
This Mexican Street Corn Soup makes for an inviting, nourishing meal that’s bound to be a family favorite!
Step‑by‑Step Instructions for Mexican Street Corn Soup
Step 1: Prepare Aromatics
Heat 1 tablespoon of olive oil in a sauté pan over medium heat. Add the diced onion, chopped poblano or jalapeno pepper, and minced garlic, sautéing for about 3 minutes until softened and fragrant. Sprinkle in 2 teaspoons of chili powder and 2 teaspoons of cumin, stirring for an additional 2 minutes. This step lays the foundation of flavor for your Mexican Street Corn Soup.
Step 2: Set Slow Cooker
Carefully transfer the sautéed mixture into the slow cooker. Add 2 cups of frozen corn, diced russet potatoes, one chipotle pepper in adobo sauce, and 2 tablespoons of adobo sauce to the mix. Nestle in 1 pound of chicken breast and pour in 6 cups of chicken broth. Stir everything together to ensure even distribution of flavors, setting your soup up for success.
Step 3: Cook Soup
Cover the slow cooker and set it to low heat, letting it cook for 6 to 8 hours. The soup is ready when the chicken is cooked through and the potatoes are tender. This slow cooking process allows all the ingredients to meld together, creating a rich and comforting Mexican Street Corn Soup that your family will love.
Step 4: Add Creaminess
In the last 30 minutes of cooking, carefully remove the chicken breast to shred it and return it to the slow cooker. Stir in 8 ounces of cream cheese or crème fraîche until melted and fully incorporated into the soup. This will give the soup a luscious, creamy texture, enhancing the overall richness of your Mexican Street Corn Soup.
Step 5: Cook Bacon
While the soup is finishing up, cook 6 slices of bacon in a skillet over medium heat until crispy, about 5 to 7 minutes. Once crisped to your liking, remove the bacon and let it drain on paper towels. The crispy bacon will add the perfect crunchy topping to your comforting soup.
Step 6: Serve
Once the soup is ready, ladle it into bowls and garnish with crumbled bacon, a sprinkle of cotija cheese, freshly squeezed lime juice, and chopped cilantro, if desired. Serve your hearty Mexican Street Corn Soup hot, and enjoy the warm flavors that will surely delight your family during mealtime.
Storage Tips for Mexican Street Corn Soup
Fridge: Store any leftovers in an airtight container for up to 1 week. This will help maintain the delicious flavors and creamy texture of your Mexican Street Corn Soup.
Freezer: For longer storage, portion the soup in freezer-safe containers and freeze for up to 3 months. Allow the soup to cool completely before sealing it to avoid freezer burn.
Reheating: When ready to enjoy, thaw in the fridge overnight, then reheat on the stove over low heat, stirring occasionally until heated through. You may need to add a splash of chicken broth to restore creaminess.
Airtight Containers: Use glass or plastic containers with tight-fitting lids to keep your Mexican Street Corn Soup fresh and flavorful while stored.
What to Serve with Slow Cooker Mexican Street Corn Soup?
This warm and creamy delight is perfect for creating a cozy and satisfying family meal experience.
- Crusty Bread: Ideal for dipping, crusty bread complements the creamy texture of the soup while soaking up every flavorful drop.
- Tortilla Chips: Crunchy and salty, tortilla chips add an exciting texture contrast and are perfect for scooping up the soup.
- Simple Green Salad: A fresh salad tossed with lime vinaigrette balances the richness of the soup, adding brightness and crunch to your meal.
- Spicy Cornbread: A slice of spicy cornbread makes for a delightful pairing, enhancing the sweet corn flavors in the soup while adding a little heat.
- Avocado Slices: Creamy avocado slices are a silky addition to each bowl, providing a rich, buttery flavor that complements the soup beautifully.
- Margaritas: Serve with a refreshing margarita for adults or a vibrant mocktail for kids to complement the warm spices and create a fun meal atmosphere.
Expert Tips for Mexican Street Corn Soup
- Quality Ingredients: Using fresh or organic produce can elevate the flavor of your Mexican Street Corn Soup significantly. Look for ripe tomatoes or seasonal corn for the best taste.
- Monitor Cooking Time: Avoid overcooking the chicken by checking it towards the end of the cooking time; it should shred easily but remain moist.
- Customize the Heat: If you’re unsure about spice levels, start with less chipotle and taste as you go. You can always add more for extra warmth!
- Creaminess Check: To achieve that perfect creamy texture, make sure to stir the cream cheese well into the soup, allowing it to melt completely without clumping.
- Fresh Garnishes: Adding lime juice and fresh cilantro right before serving brightens the flavors, giving your Mexican Street Corn Soup a vibrant finish!
Mexican Street Corn Soup Variations
Feel free to play with flavors and textures in this delightful Mexican Street Corn Soup!
- Vegetarian: Omit chicken and bacon, using vegetable broth for a hearty veggie option that’s just as satisfying.
- Spicy Kick: Add extra chipotle peppers or a splash of hot sauce to turn up the heat. Your taste buds will dance with excitement!
- Sweet Twist: Swap in fresh corn during summer months for a burst of natural sweetness and flavor.
- Creamy Alternative: Replace cream cheese with Greek yogurt for a tangy, lighter texture without sacrificing creaminess.
- Hearty Add-ins: Toss in black beans or corn tortillas for additional texture and a healthy dose of fiber.
- Cheesy Surprise: Stir in a blend of Monterey Jack and cheddar cheese for a cheesy, melty finish that everyone will love.
- Savory Depth: Add diced red bell peppers before simmering to enhance the soup’s sweetness and brightness.
- Cilantro-Lime Infusion: Mix in chopped cilantro and a splash of lime juice right before serving for a refreshing burst of flavor.
Elevate your dish by exploring these variations, and don’t forget to complement it with a side of warm tortilla chips or a slice of crusty bread—just like with our delicious Chicken Taco Soup!
Make Ahead Options
These Mexican Street Corn Soup preparations are a fantastic way to streamline your meal planning! You can chop the aromatics and sauté them up to 24 hours in advance; simply refrigerate them in an airtight container to keep their vibrant flavors intact. Additionally, you can combine all the soup base ingredients (excluding the cream cheese and bacon) and refrigerate for up to 3 days. When you’re ready to cook, just transfer everything to your slow cooker, add the cream cheese during the last 30 minutes as instructed, and finish garnishing with crispy bacon and lime just before serving. This way, you’ll have a delicious, homemade meal with minimal effort, perfect for busy weeknights!
Mexican Street Corn Soup Recipe FAQs
How do I select the right corn for this soup?
Absolutely! Fresh corn is ideal when in season—look for ears with plump, bright kernels and green husks. If using frozen corn, ensure it’s free from ice crystals and stored properly to maintain sweetness.
How long will leftovers stay fresh in the fridge?
Very! You can safely refrigerate your Mexican Street Corn Soup in an airtight container for up to 1 week. Just make sure to let it cool completely before sealing for the best flavor retention.
Can I freeze Mexican Street Corn Soup?
Of course! To freeze, cool the soup thoroughly and portion it into freezer-safe containers. It will last up to 3 months. For the best results, leave space at the top of the container for expansion and label it with the date.
What should I do if the soup is too thick?
No worries! If your Mexican Street Corn Soup becomes thicker than you’d like, simply add a splash of chicken broth or water while reheating. Stir it well to reach your desired consistency—it’s all about finding that perfect balance!
Is this soup safe for my family with dietary restrictions?
Definitely! This recipe is gluten-free, and you can easily make it dairy-free by substituting the cream cheese with coconut cream or a dairy-free cream alternative. Always double-check label ingredients for any hidden allergens that may not be obvious.
How can I enhance the flavor if the soup tastes bland?
If you find that your Mexican Street Corn Soup lacks flavor, a few simple tweaks can make a difference. Add more salt, a squeeze of fresh lime juice, or a pinch of additional spices like chili powder or cumin to brighten things up. Taste as you go to find that perfect flavor profile!
Creamy Mexican Street Corn Soup for Cozy Family Nights
Ingredients
Equipment
Method
- Heat 1 tablespoon of olive oil in a sauté pan over medium heat. Add the diced onion, chopped poblano or jalapeno pepper, and minced garlic, sautéing for about 3 minutes until softened and fragrant. Sprinkle in 2 teaspoons of chili powder and 2 teaspoons of cumin, stirring for an additional 2 minutes.
- Carefully transfer the sautéed mixture into the slow cooker. Add 2 cups of frozen corn, diced russet potatoes, one chipotle pepper in adobo sauce, and 2 tablespoons of adobo sauce to the mix. Nestle in 1 pound of chicken breast and pour in 6 cups of chicken broth.
- Cover the slow cooker and set it to low heat, letting it cook for 6 to 8 hours until the chicken is cooked through and the potatoes are tender.
- In the last 30 minutes of cooking, carefully remove the chicken breast to shred it and return it to the slow cooker. Stir in 8 ounces of cream cheese or crème fraîche until melted and fully incorporated.
- Cook 6 slices of bacon in a skillet over medium heat until crispy, about 5 to 7 minutes. Remove the bacon and let it drain on paper towels.
- Ladle the soup into bowls and garnish with crumbled bacon, a sprinkle of cotija cheese, freshly squeezed lime juice, and chopped cilantro, if desired.
Leave a Reply