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–+ servings
Mexican Street Corn Soup

Creamy Mexican Street Corn Soup for Cozy Nights in

Enjoy a comforting bowl of Mexican Street Corn Soup, rich with corn, chipotle peppers, and bacon. Perfect for cozy nights!
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 medium White Onion Adds sweetness and depth of flavor; shallots can be used for a milder taste.
  • 1 medium Poblano Pepper Provides a mild heat and vibrant color; any mild chili pepper can work.
  • 3 cloves Garlic Adds aromatic flavor; garlic powder can substitute in a pinch.
  • 2 teaspoons Chili Powder Brings warmth and spice to the dish; paprika can be used for less heat.
  • 1 teaspoon Cumin Adds earthiness and depth; ground coriander offers an alternative flavor.
  • 1 teaspoon Sea Salt Enhances the overall flavors.
  • 2 tablespoons Olive Oil Used for sautéing the vegetables; any neutral oil works fine.
Key Ingredients
  • 4 cups Frozen Corn Provides sweetness and texture; fresh corn can be used instead.
  • 2 medium Russet Potatoes Provide heartiness and help thicken the soup; sweet potatoes offer a sweeter variation.
  • 1 can Chipotle Pepper in Adobo Sauce Adds smokiness and heat; smoked paprika is a great substitute.
  • 1 cup Adobo Sauce Enhances the smoky flavor of the soup.
  • 1 pound Chicken Breast Main protein source; rotisserie chicken can save time.
  • 4 cups Chicken Broth Forms the soup's base; vegetable broth can be used for a vegetarian version.
  • 8 ounces Cream Cheese Adds creaminess and richness; sour cream is a tangy alternative.
For the Topping
  • 6 slices Bacon Introduces a crispy texture and smoky flavor; turkey bacon makes a leaner option.
  • 2 limes Limes Optional for garnish; lemon can be an alternative.
  • 0.5 cup Cilantro Fresh herb adds brightness and flavor; parsley can substitute.
  • 0.5 cup Cotija Cheese Crumbled cheese adds a tangy topping; feta or Parmesan work well as substitutes.

Equipment

  • Slow Cooker
  • sauté pan

Method
 

Step-by-Step Instructions
  1. In a large sauté pan over medium heat, warm 2 tablespoons of olive oil. Add the diced white onion and poblano pepper (or jalapeño), stirring frequently until softened, about 3 minutes. Mix in minced garlic, chili powder, and cumin; sauté for another 2 minutes until fragrant.
  2. Carefully transfer the sautéed vegetables into your slow cooker.
  3. Add 4 cups of frozen corn, diced russet potatoes, one chopped chipotle pepper in adobo sauce, and 4 cups of chicken broth to the slow cooker. Nestle the chicken breast into the mixture.
  4. Cover and set the slow cooker to cook on low for 6 to 8 hours. Check for doneness around the 6-hour mark, ensuring the chicken reaches an internal temperature of 165°F.
  5. In the final 30 minutes of cooking, add 8 ounces of cream cheese or crème fraîche, stir thoroughly, then shred the chicken with a fork directly in the slow cooker.
  6. Ladle the soup into bowls, and garnish with crispy bacon, crumbled cotija cheese, lime juice, and cilantro.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

This soup freezes beautifully; make a batch ahead and store it for busy weeknights. Customize your soup by adding black beans or using rotisserie chicken for quicker prep.

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