Mexican Street Corn Soup is a delightful dish that brings the flavors of Mexico right to your kitchen. This Slow Cooker Mexican Street Corn Soup is not only creamy and delicious but also incredibly easy to make. With less than 10 minutes of prep time, you can set it and forget it, making it perfect for busy weeknights or cozy gatherings. The combination of smoky chipotle peppers, sweet corn, and savory bacon creates a unique flavor profile that will impress everyone at the table.
Why You’ll Love This Recipe
- Easy Preparation: With just 10 minutes of prep, this soup cooks itself in the slow cooker.
- Flavor Packed: The blend of spices and ingredients delivers a rich and satisfying taste.
- Versatile: Enjoy it as a main course or as a hearty appetizer for any occasion.
- Comforting Dish: Perfect for chilly nights or whenever you’re craving something warm and filling.
- Family Friendly: A hit with both kids and adults, this soup pleases all palates.
Tools and Preparation
To make this Slow Cooker Mexican Street Corn Soup, you’ll need a few essential tools. Having the right equipment ensures that your cooking experience is smooth and enjoyable.
Essential Tools and Equipment
- Slow cooker
- Large sauté pan
- Cutting board
- Chef’s knife
- Measuring spoons
Importance of Each Tool
- Slow cooker: This is the star of the show! It allows for hands-off cooking, letting flavors meld beautifully over hours.
- Large sauté pan: Ideal for browning vegetables and spices before adding them to the slow cooker, enhancing flavor.
- Chef’s knife: A good knife makes chopping ingredients quick and safe, which is essential for meal prep.
Ingredients
Here’s what you’ll need to create this delicious soup:
- 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 med 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
How to Make Slow Cooker Mexican Street Corn Soup
Step 1: Sauté the Vegetables
Heat a large sauté pan to medium heat. Once hot, add the oil.
* Sauté the onion, pepper, and garlic until softened, about 3 minutes.
* Stir in chili powder and cumin; cook for an additional few minutes.
* Transfer this mixture to your slow cooker.
Step 2: Combine Ingredients in Slow Cooker
Add the following ingredients to your slow cooker:
* Frozen corn
* Diced potatoes
* Chipotle pepper in adobo sauce
* Adobo sauce
* Chicken breast
* Chicken broth
Cook on low for 6–8 hours until everything is tender.
Step 3: Final Touches with Cream Cheese
In the last 30 minutes of cooking:
* Stir in cream cheese or crème fraîche until fully melted and incorporated.
Step 4: Prepare Bacon Topping
While the soup finishes cooking:
* Cook bacon on the stovetop or in the oven until crispy.
Step 5: Serve Your Delicious Soup
Once cooked:
Serve hot with:
* Crumbled bacon on top
* Cotija cheese
* Fresh lime juice
* Chopped cilantro
Taste before serving; add salt and pepper if needed!
How to Serve Slow Cooker Mexican Street Corn Soup
Serving Slow Cooker Mexican Street Corn Soup is a delightful experience that can be enhanced with various toppings and sides. The creamy texture and rich flavors make it perfect for customization.
Toppings
- Crumbled Bacon: Adds a smoky, crunchy texture to the soup.
- Cotija Cheese: Sprinkle for a salty, creamy finish that complements the soup’s flavors.
- Fresh Cilantro: A burst of freshness that elevates every spoonful.
- Lime Wedges: Squeeze fresh lime juice for a zesty kick.
Accompaniments
- Tortilla Chips: Serve on the side for dipping or as a crunchy topping.
- Avocado Slices: Creamy avocado pairs perfectly with the spice of the soup.
- Sour Cream: A dollop adds extra creaminess and balances the heat.
- Guacamole: A flavorful dip that complements the soup’s richness.
How to Perfect Slow Cooker Mexican Street Corn Soup
To ensure your Slow Cooker Mexican Street Corn Soup turns out perfectly every time, consider these helpful tips.
- Use Fresh Ingredients: Fresh produce enhances flavor and texture in your soup.
- Adjust Spices to Taste: Customize spice levels by adding more or less chili powder and cumin according to your preference.
- Cook on Low for Best Results: Cooking on low allows flavors to meld beautifully over time.
- Add Cream Cheese at the Right Time: Stir in cream cheese during the last 30 minutes for optimal creaminess without curdling.
- Shred Chicken After Cooking: Shredding cooked chicken into bite-sized pieces makes it easier to enjoy with each spoonful.
Best Side Dishes for Slow Cooker Mexican Street Corn Soup
Pairing side dishes with your Slow Cooker Mexican Street Corn Soup can elevate your meal. Here are some great options.
- Mexican Rice: Fluffy rice seasoned with spices complements the soup’s flavors well.
- Cornbread: A sweet, buttery cornbread balances the spicy notes of the soup.
- Garden Salad: A light salad with citrus dressing provides freshness and crunch alongside the creamy soup.
- Grilled Veggies: Smoky grilled vegetables add an earthy element that pairs nicely with the dish.
- Quesadillas: Cheesy quesadillas are perfect for dipping or enjoying alongside each bowl of soup.
- Chips and Salsa: Classic tortilla chips served with fresh salsa enhance your meal’s flavor profile.
Common Mistakes to Avoid
When preparing Slow Cooker Mexican Street Corn Soup, it’s easy to make a few common mistakes that can impact the flavor and texture of your dish. Here are some to watch out for.
- Skipping the sauté step: Sautéing the onion, pepper, and garlic enhances their flavors before adding them to the slow cooker. Don’t skip this crucial step for a more flavorful soup.
- Using fresh corn instead of frozen: While fresh corn is great, using frozen corn simplifies prep work and ensures consistent sweetness. Frozen corn cooks perfectly in the slow cooker, so stick with it!
- Not seasoning enough: Taste your soup before serving! You may need to adjust the salt or add more spices to suit your taste preferences. Always season gradually.
- Overcooking the chicken: If you use chicken breast, keep an eye on cooking times. Overcooked chicken can become dry. Aim for just cooked and tender pieces.
- Neglecting garnishes: Garnishes like cotija cheese and cilantro elevate the dish. Don’t forget these finishing touches that add flavor and visual appeal!
Storage & Reheating Instructions
Refrigerator Storage
- Store in airtight containers.
- Consume within 3-4 days for best quality.
Freezing Slow Cooker Mexican Street Corn Soup
- Use freezer-safe bags or containers.
- Freeze for up to 3 months; thaw overnight in the refrigerator before reheating.
Reheating Slow Cooker Mexican Street Corn Soup
- Oven: Preheat to 350°F (175°C) and heat in a covered casserole dish for about 20-30 minutes.
- Microwave: Place in a microwave-safe bowl, cover loosely, and heat in intervals of 1-2 minutes until hot.
- Stovetop: Heat on medium-low in a saucepan while stirring occasionally until warmed through.
Frequently Asked Questions
Here are some common questions about making Slow Cooker Mexican Street Corn Soup.
Can I make Slow Cooker Mexican Street Corn Soup vegetarian?
Yes! Substitute chicken with beans like black beans or chickpeas and use vegetable broth instead of chicken broth for a delicious vegetarian version.
How can I spice up my Slow Cooker Mexican Street Corn Soup?
For extra heat, add more chipotle peppers or sprinkle in some cayenne pepper. Adjust according to your spice tolerance!
Can I use other types of cheese instead of cotija?
Certainly! Crumbled feta or shredded cheddar cheese can work well as alternatives for topping your soup.
Is there a way to thicken Slow Cooker Mexican Street Corn Soup?
If you prefer a thicker consistency, blend part of the soup with an immersion blender or mix in a cornstarch slurry during the last hour of cooking.
Final Thoughts
Slow Cooker Mexican Street Corn Soup is not only creamy and delicious but also incredibly versatile. Feel free to customize it by adding more vegetables or adjusting spices according to your taste. It’s perfect for busy days when you want something comforting and satisfying with minimal effort!
Slow Cooker Mexican Street Corn Soup
- Prep Time: 10 minutes
- Cook Time: 6–8 hours
- Total Time: 4 minute
- Yield: Serves about 6
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Description
Creamy Slow Cooker Mexican Street Corn Soup is a delightful fusion of flavors that transports you straight to a vibrant Mexican market. This comforting dish combines sweet corn, smoky chipotle peppers, and crispy bacon for a satisfying meal that warms the soul.
Ingredients
- 1 white onion, diced
- 1 poblano or jalapeno pepper, diced
- 2 cloves garlic, minced
- 2 tsp chili powder
- 2 tsp cumin
- 1 lb chicken breast
- 6 cups chicken broth
- 8 oz cream cheese
- 2 cups frozen corn
- 6 slices of bacon
- 2 med russet potatoes, peeled and diced
- 1 chipotle pepper in adobo sauce, diced
- 2 tbsp adobo sauce
- 1 tsp sea salt
- 1 tbsp olive oil or avocado oil
- 2 limes, optional for garnish
- cilantro, optional for garnish
- 1/2 cup cotija cheese
Instructions
- Sauté onion, pepper, and garlic in olive oil until softened. Add chili powder and cumin; cook briefly.
- Transfer mixture to the slow cooker along with corn, diced potatoes, chicken breast, chipotle pepper, adobo sauce, and chicken broth.
- Cook on low for 6–8 hours until tender. In the last 30 minutes, stir in cream cheese until melted.
- Cook bacon until crispy; crumble on top before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 430
- Sugar: 5g
- Sodium: 950mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg
Keywords: For a vegetarian version, substitute chicken with black beans and use vegetable broth. Adjust spices to your preference; add more chipotle for extra heat.