Slow Cooker Mexican Street Corn Soup
Mexican Street Corn Soup is a delightful dish that combines the flavors of street corn with the convenience of a slow cooker. This recipe requires less than 10 minutes of prep time and yields a creamy, savory soup enriched with bacon, chicken, and hearty potatoes. Perfect for family dinners or cozy gatherings, this soup is sure to impress everyone at the table with its rich taste and satisfying texture.
Why You’ll Love This Recipe
- Easy Preparation: With just a quick 10-minute prep, you can set it and forget it while your slow cooker does all the work.
- Flavorful Combination: The mix of spices, creaminess from cheese, and smoky chipotle adds layers of flavor that everyone will love.
- Versatile Ingredients: Customize this soup by adding more vegetables or adjusting spices to suit your taste preferences.
- Perfect for Any Occasion: Whether it’s a chilly night or a gathering with friends, this soup is comforting and crowd-pleasing.
- Hearty and Filling: With chicken, potatoes, and bacon, this soup serves as a complete meal in itself.
Tools and Preparation
Before diving into making Slow Cooker Mexican Street Corn Soup, you’ll need some essential kitchen tools. These will help ensure smooth preparation and cooking.
Essential Tools and Equipment
- Slow cooker
- Large sauté pan
- Cutting board
- Knife
- Measuring spoons
- Ladle
Importance of Each Tool
- Slow cooker: This is the heart of our recipe. It allows for hands-off cooking while developing deep flavors over time.
- Large sauté pan: Perfect for browning ingredients like onions and peppers. It enhances the flavor before they go into the slow cooker.
- Cutting board & knife: Essential for prepping your vegetables and proteins with ease.
Ingredients
Ingredients for Slow Cooker Mexican Street Corn 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 medium 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 Aromatics
Heat a large sauté pan over medium heat. Once hot, add the oil.
Sauté the diced onion, poblano (or jalapeno) pepper, and garlic until softened (about 3 minutes).
Stir in chili powder and cumin; cook for an additional few minutes until fragrant.
Transfer this mixture to your slow cooker.
Step 2: Combine Ingredients in Slow Cooker
Add the following ingredients to the slow cooker:
Frozen corn
Diced potatoes
Diced chipotle pepper
Adobo sauce
Chicken breast
Chicken broth
Cook on low for about 6 to 8 hours.
Step 3: Add Cream Cheese
In the last 30 minutes of cooking:
Stir in cream cheese (or crème fraîche) until melted and combined smoothly.
Step 4: Prepare Toppings
While the soup finishes cooking:
Cook bacon on the stovetop or oven until crispy. Crumble it when done.
Step 5: Serve
Serve the soup hot in bowls topped with:
Crumbled bacon
Cotija cheese
Fresh lime juice
Chopped cilantro
Adjust seasoning with salt and pepper as needed before enjoying your delicious Slow Cooker Mexican Street Corn Soup!
How to Serve Slow Cooker Mexican Street Corn Soup
Serving Slow Cooker Mexican Street Corn Soup is a delight as it allows for creativity and personalization. Here are some delicious serving suggestions to elevate your meal.
Garnish with Fresh Ingredients
- Cilantro: Sprinkle fresh cilantro on top for a burst of flavor and color.
- Lime Wedges: Squeeze fresh lime juice over the soup to enhance its zestiness.
- Crumbled Cotija Cheese: Add crumbled cotija cheese for a salty, creamy texture that complements the soup.
Pair with Crunchy Toppings
- Bacon Crumbles: Top with crispy bacon for an added crunch and smoky flavor.
- Tortilla Strips: Serve with crunchy tortilla strips for texture and a traditional touch.
- Avocado Slices: Add creamy avocado slices on top for richness and creaminess.
Serve with Side Dishes
- Cornbread: Offer warm cornbread on the side to soak up the delicious broth.
- Salad: A simple green salad can provide a refreshing contrast to the rich soup.
How to Perfect Slow Cooker Mexican Street Corn Soup
To ensure your Slow Cooker Mexican Street Corn Soup turns out perfectly every time, follow these helpful tips.
- Use Fresh Ingredients: Fresh produce enhances flavor significantly; choose high-quality vegetables when possible.
- Adjust Spice Levels: Modify the amount of chili powder and chipotle pepper based on your heat preference.
- Incorporate Leftovers: Feel free to add leftover chicken or vegetables for extra depth and reduce waste.
- Blend for Creaminess: For an ultra-creamy texture, blend part of the soup before adding cream cheese.
- Cook Low and Slow: Cooking on low heat allows flavors to meld beautifully; avoid rushing the process for best results.
Best Side Dishes for Slow Cooker Mexican Street Corn Soup
Pairing side dishes with your Slow Cooker Mexican Street Corn Soup can enhance the overall dining experience. Here are some excellent options:
- Guacamole: Creamy avocado dip adds freshness; serve with tortilla chips for dipping.
- Mexican Rice: Fluffy rice seasoned with spices complements the soup’s flavors; prepare it in advance.
- Quesadillas: Cheese-filled tortillas make great finger food; serve them warm alongside the soup.
- Pico de Gallo: This fresh salsa adds a zesty kick; use diced tomatoes, onion, cilantro, and lime juice.
- Chips and Salsa: Crispy tortilla chips paired with spicy salsa make an easy starter or side dish.
- Sweet Potato Fries: Roasted sweet potato fries offer a sweet contrast to savory soup; bake until crispy.
Common Mistakes to Avoid
Making Slow Cooker Mexican Street Corn Soup can be a delight, but there are common mistakes to watch out for.
- Skipping the sauté step: Sautéing onions and peppers adds depth to the flavor. Don’t skip this step; it enhances the soup’s overall taste.
- Using fresh corn instead of frozen: Frozen corn is sweeter and more consistent in texture. If you use fresh, be sure to cook it longer to soften.
- Not stirring in cream cheese at the right time: Adding cream cheese too early can make it curdle. Stir it in during the last 30 minutes for a creamy finish.
- Overcooking chicken breast: Chicken can dry out if cooked too long in the slow cooker. Check for doneness around the 6-hour mark.
- Ignoring seasoning adjustments: Always taste before serving! Adjust salt and pepper according to your preference for a well-balanced flavor.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Keep in the fridge for up to 3 days.
Freezing Slow Cooker Mexican Street Corn Soup
- Use freezer-safe containers or bags.
- It can be frozen for up to 3 months.
Reheating Slow Cooker Mexican Street Corn Soup
- Oven: Preheat to 350°F (175°C). Place soup in an oven-safe dish, cover, and heat for about 20-30 minutes.
- Microwave: Use a microwave-safe bowl, cover loosely, and heat for 2-3 minutes, stirring halfway through.
- Stovetop: Heat over medium-low heat in a saucepan, stirring frequently until warmed through.
Frequently Asked Questions
Here are some common questions about Slow Cooker Mexican Street Corn Soup that may help you.
Can I make Slow Cooker Mexican Street Corn Soup vegetarian?
Yes! Substitute chicken with beans or tofu and use vegetable broth instead of chicken broth for a delicious vegetarian version.
How spicy is Slow Cooker Mexican Street Corn Soup?
The spiciness can be adjusted based on your choice of pepper. Poblano is milder than jalapeño. You can also omit chipotle for less heat.
How do I customize Slow Cooker Mexican Street Corn Soup?
Feel free to add more vegetables like bell peppers or zucchini. You can also swap cream cheese with cashew cream for a dairy-free option.
Can I prepare Slow Cooker Mexican Street Corn Soup ahead of time?
Absolutely! You can prep all ingredients the night before and store them in the fridge. Just add them to the slow cooker in the morning.
Final Thoughts
This Slow Cooker Mexican Street Corn Soup is not only creamy and satisfying but also versatile enough for any occasion. You can easily customize it with your favorite toppings or add more spices according to your taste. Give it a try, and enjoy a comforting bowl of deliciousness!
Slow Cooker Mexican Street Corn Soup
- Total Time: 0 hours
- Yield: Serves 6
Description
Experience the rich flavors of Mexican cuisine with this Slow Cooker Mexican Street Corn Soup. This creamy, hearty dish combines delicious street corn flavors with tender chicken, savory bacon, and hearty potatoes—all cooked to perfection in your slow cooker. In just 10 minutes of prep time, you can set it and forget it while the slow cooker delivers a comforting bowl of soup that’s perfect for family dinners or cozy gatherings. With versatile ingredients that can be customized to your taste, this soup is sure to impress everyone at your table. Garnish with fresh cilantro and lime for an added burst of flavor!
Ingredients
- 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 medium 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
Instructions
- Sauté diced onion, poblano (or jalapeno) pepper, and garlic in olive oil until softened. Stir in chili powder and cumin.
- Transfer to a slow cooker and add frozen corn, diced potatoes, chipotle pepper, adobo sauce, chicken breast, and chicken broth.
- Cook on low for 6 to 8 hours.
- In the last 30 minutes, stir in cream cheese until melted.
- Serve hot topped with crumbled bacon, cotija cheese, lime juice, and chopped cilantro.
- Prep Time: 10 minutes
- Cook Time: 6 to 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 860mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg
