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Mexican Street Corn Soup

Creamy Mexican Street Corn Soup for Cozy Comfort Days

This Creamy Mexican Street Corn Soup is a delightful comfort food packed with flavor, featuring sweet corn, hearty potatoes, and tender chicken.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 cups
Course: Soups
Cuisine: Mexican
Calories: 390
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 medium white onion Adds sweetness and depth of flavor; yellow onion can be used as a substitute.
  • 1 medium poblano or jalapeño pepper Provides mild heat; jalapeño will ramp up the spice factor.
  • 2 cloves garlic Enhances overall flavor; it can be minced for more intensity.
  • 2 tsp chili powder Adds warmth and depth; smoked paprika offers a delicious twist.
  • 2 tsp cumin Contributes a warm and earthy flavor.
  • 1 tsp sea salt Balances flavors beautifully; adjust to your taste preference.
  • 1 tbsp olive oil or avocado oil Perfect for sautéing; either oil adds a rich flavor.
Main Ingredients
  • 2 cups frozen corn The star of the show for sweetness and texture; fresh corn can shine when it's in season.
  • 2 medium russet potatoes Peeled and diced; adds heartiness; sweet potatoes can be swapped for variety.
  • 1 piece chipotle pepper in adobo sauce Infuses a smoky heat; adjust according to your preference.
  • 2 tbsp adobo sauce Elevates the flavor and richness of the soup.
  • 1 lb chicken breast A great protein source; shredded rotisserie chicken can save time.
  • 6 cups chicken broth The soup’s flavorful base; vegetable broth makes for a lovely vegetarian option.
For Creaminess
  • 8 oz cream cheese or crème fraîche Adds luscious creaminess; sour cream is a good substitute.
For Topping
  • 6 slices bacon Brings crunchy, smoky goodness; can be omitted for a vegetarian twist.
  • 2 pieces limes Optional for garnish; brightens the soup’s flavor perfectly.
  • cilantro Optional for garnish; a sprinkle adds freshness and vibrant color.
  • ½ cup cotija cheese Adds a salty kick; feta makes for a fantastic alternative.

Equipment

  • slow cooker
  • Sauté pan

Method
 

Step-by-Step Instructions
  1. Heat a large sauté pan over medium heat and add olive oil or avocado oil. Add the diced white onion, chopped poblano or jalapeño pepper, and minced garlic; sauté for about 3 minutes until the onion becomes translucent and fragrant. Stir in chili powder and cumin, cooking for an additional 2-3 minutes until fragrant.
  2. Carefully transfer the sautéed vegetable mixture into the slow cooker, ensuring to scrape all the flavorful bits from the pan. Set the slow cooker to low heat.
  3. Add frozen corn, peeled and diced potatoes, chipotle pepper in adobo sauce, adobo sauce, chicken breast, and chicken broth, stirring gently to combine.
  4. Cover and cook on low for 6-8 hours until the chicken is cooked through and potatoes are tender.
  5. In the final 30 minutes of cooking, stir in cream cheese or crème fraîche until well blended. Keep the cover on during this time.
  6. While the soup finishes cooking, crisp up bacon in a skillet over medium heat for about 5-7 minutes until golden and crispy. Crumble the bacon and set aside.
  7. Serve the soup hot in bowls, garnished with crispy bacon, cotija cheese, fresh cilantro, and lime juice.

Nutrition

Serving: 1cupCalories: 390kcalCarbohydrates: 30gProtein: 20gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 1200mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 3mg

Notes

Adjust ingredients to personal taste for spice levels and toppings. Perfect for freezing and reheating later.

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