When the craving for cozy comfort meets a burst of flavor, this Mexican Street Corn Soup checks every box. Whether you’re juggling carpools, meetings, or just surviving Monday, this creamy bowl of goodness will hug your soul. Packed with bold spices, sweet corn, and a touch of heat, it simmers to perfection in your slow cooker—making it the ultimate low-effort, high-reward dinner.
If you love slow cooker soup recipes that warm you from the inside out and transport your taste buds south of the border, you’re in for a treat. This dish delivers all the nostalgic vibes of classic street corn but in a spoonable, creamy corn soup form. Trust me, your taste buds (and your family) will thank you.
Why You’ll Love This Mexican Street Corn Soup
- Set it and forget it: Thanks to the slow cooker, this soup practically makes itself.
- Creamy and comforting: Every spoonful is a velvety hug.
- Loaded with flavor: Smoky chipotle, tangy lime, and salty cotija take it over the top.
- Customizable: Make it meatless or spice it up—you’re the boss here.
Ingredients
- 1 white onion, diced
- 1 poblano or jalapeño pepper, diced
- 2 garlic cloves, minced
- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp sea salt
- 1 tbsp olive or avocado oil
- 2 cups frozen corn
- 2 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 crème fraîche
- 6 slices bacon, cooked and crumbled
- 2 limes, sliced (optional)
- Fresh cilantro (optional)
- ½ cup cotija cheese
Instructions
- Heat oil in a pan over medium heat. Sauté onion, pepper, and garlic for 3 minutes.
- Add chili powder and cumin, stirring to coat. Cook for 2 more minutes.
- Transfer mixture to a slow cooker. Add corn, potatoes, chipotle pepper, adobo sauce, chicken breast, and broth.
- Cook on low for 6–8 hours until chicken is tender.
- In the last 30 minutes, stir in cream cheese until melted and smooth.
- While that’s happening, cook and crumble the bacon.
- Serve hot, topped with bacon, cotija, lime juice, and cilantro.
Tips for the Creamiest, Dreamiest Soup
- Cream cheese hack: Soften it before adding to avoid clumps.
- Want a smoother texture? Use an immersion blender for a few pulses.
- Spice it up or down: Adjust the chipotle and adobo to suit your heat level.
- Going vegetarian? Swap chicken for black beans and use veggie broth.
Olivia’s Take: Why This Recipe Lives Rent-Free in My Kitchen
This one was born out of necessity during a hectic back-to-school week. I tossed everything in the slow cooker, prayed to the dinner gods, and came home to magic. My kids devoured it. My husband had seconds. And I got to kick up my feet with a bowl in hand and a smug little smile on my face. It’s now my go-to when I need comfort without complication.
What to Serve with Mexican Street Corn Soup
- Cornbread: Sweet or jalapeño-studded, it’s the perfect dipper.
- Tortilla chips: Adds crunch and that satisfying salty contrast.
- Avocado salad: Keeps things light and balances the richness.
- Margarita or agua fresca: Because why not?
How to Store and Reheat Leftovers
- Fridge: Cool completely and store in airtight containers for up to 4 days.
- Freezer: Skip the garnishes and freeze in batches for up to 3 months.
- Reheat: Warm on the stove over medium heat, stirring often. Add a splash of broth if it thickens up too much.
FAQs About This Creamy Corn Soup
Can I substitute the cream cheese?
Yes! Crème fraîche, sour cream, or even Greek yogurt work well.
Is this Mexican-inspired recipe spicy?
It has a gentle kick from chipotle, but you can adjust it easily.
Can I use fresh corn instead of frozen?
Absolutely. Just make sure it’s sweet and in season.
What can I use instead of chicken?
Try rotisserie chicken for convenience or go meatless with beans.
Can I make it ahead of time?
Yes—this soup reheats like a dream and the flavours get even better.
Whether you’re feeding a hungry crew or just want something that feels like a warm hug in a bowl, this Mexican Street Corn Soup has you covered. It’s one of those recipes that turns ordinary days into something a little more special—and isn’t that what great food is all about?
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Print
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
Description
A creamy, smoky, and comforting twist on the classic Mexican street corn, this Slow Cooker Mexican Street Corn Soup is perfect for busy days. With bold spices, sweet corn, tender chicken, and a touch of chipotle heat, this soup delivers deep flavor with minimal prep. Finished with bacon, cotija cheese, and fresh lime, it’s a cozy, flavorful meal made effortlessly in the slow cooker.
Ingredients
-
1 white onion, diced
-
1 poblano or jalapeño pepper, diced
-
2 garlic cloves, minced
-
2 tsp chili powder
-
2 tsp cumin
-
1 tsp sea salt
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1 tbsp olive oil or avocado oil
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2 cups frozen corn
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2 russet potatoes, peeled and diced
-
1 chipotle pepper in adobo sauce, diced
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2 tbsp adobo sauce
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1 lb chicken breast
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6 cups chicken broth
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8 oz cream cheese or crème fraîche
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6 slices bacon, cooked and crumbled
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2 limes, sliced (optional)
-
Fresh cilantro (optional)
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½ cup cotija cheese
Instructions
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Heat oil in a pan over medium heat. Sauté onion, pepper, and garlic for 3 minutes.
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Stir in chili powder and cumin. Cook for 2 more minutes.
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Transfer mixture to a slow cooker. Add corn, potatoes, chipotle pepper, adobo sauce, chicken breast, and chicken broth.
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Cover and cook on low for 6–8 hours until chicken is tender.
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Shred chicken if desired. Stir in cream cheese during the last 30 minutes.
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Cook bacon, crumble, and set aside.
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Serve soup hot, topped with bacon, cotija cheese, lime juice, and fresh cilantro.
Notes
Soften cream cheese before adding for a smoother texture.
Pulse with an immersion blender for a creamier consistency.
Adjust heat by increasing or decreasing chipotle/adobo sauce.
Make it vegetarian with black beans and vegetable broth.
Freezes well—omit toppings before freezing.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: 6 servings
- Method: Slow Cooker
- Cuisine: Mexican-Inspired