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
Scale
- 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.