Slow Cooker Mexican Street Corn Soup

Mexican Street Corn Soup is a delightful dish that combines rich flavors and creamy textures, making it perfect for any occasion. With the Slow Cooker Mexican Street Corn Soup, you can enjoy the taste of street corn in a warm, hearty soup format. This recipe requires minimal prep time, allowing you to focus on enjoying the moment rather than spending hours in the kitchen. It’s an excellent choice for family dinners, cozy gatherings, or meal prep for the week ahead.

Why You’ll Love This Recipe

• Quick Preparation: With less than 10 minutes of prep time, this recipe is ideal for busy days.
• Flavorful and Creamy: The combination of spices and cream cheese creates a rich, satisfying soup that everyone will love.
• Versatile Ingredients: Use what you have on hand; feel free to swap ingredients based on your preferences.
• Comforting Meal: Perfect for chilly evenings, this soup warms you from the inside out.
• Easily Scalable: The recipe serves six but can easily be doubled or halved as needed.

Tools and Preparation

To make your cooking process seamless, gather the right tools before you start. Having everything ready will ensure your focus remains on creating this delicious dish.

Essential Tools and Equipment

• Slow cooker
• Large sauté pan
• Cutting board
• Knife
• Measuring spoons
• Ladle

Importance of Each Tool

• Slow cooker: This appliance allows for hands-off cooking, enabling flavors to meld beautifully over hours.
• Large sauté pan: Perfect for quickly sautéing vegetables and spices before moving them to the slow cooker.
• Cutting board: Provides a safe surface for chopping all your fresh ingredients efficiently.

Ingredients

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 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 Turkey 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 Vegetables and Spices

1. Heat a large sauté pan over medium heat.
2. Once hot, add the oil and sauté the onion, pepper, and garlic for about three minutes until softened.
3. Add in the chili powder and cumin; continue to sauté for another few minutes until fragrant.
4. Transfer this mixture to your slow cooker.

Step 2: Combine Soup Ingredients

1. In the slow cooker with the sautéed mixture, add the frozen corn, diced potatoes, chipotle pepper, adobo sauce, chicken breast, and chicken broth.
2. Stir well to combine all ingredients thoroughly.
3. Set your slow cooker to low and cook for about six to eight hours.

Step 3: Finish with Creaminess

1. About thirty minutes before serving, stir in either cream cheese or crème fraîche until fully melted and incorporated into the soup.
2. Prepare Turkey Bacon separately on the stovetop or oven until crispy.

Step 4: Serve Your Delicious Soup

1. Ladle hot soup into bowls.
2. Top each serving with crumbled Turkey Bacon, cotija cheese, fresh lime juice, and cilantro if desired.
3. Adjust seasoning with salt and pepper according to taste before serving!

Enjoy every spoonful of your comforting Slow Cooker Mexican Street Corn Soup!

How to Serve Slow Cooker Mexican Street Corn Soup

Serving Slow Cooker Mexican Street Corn Soup can elevate your dining experience. With its rich flavors and creamy texture, here are some delightful ways to enjoy this dish.

Garnish with Fresh Ingredients

• Lime Wedges: Squeeze fresh lime juice over the soup for a zesty kick.
• Cilantro: Sprinkle chopped cilantro on top for added freshness and flavor.

Add Crunchy Toppings

• Crumbled Turkey Bacon: For a savory crunch, add crispy crumbles of Turkey Bacon on each serving.
• Cotija Cheese: This crumbly cheese adds a salty richness that complements the soup well.

Pair with Bread

• Crusty Bread: Serve alongside slices of crusty baguette or sourdough for dipping.
• Garlic Bread: Toasted garlic bread pairs wonderfully and enhances the meal’s comfort factor.

Serve with a Salad

• Simple Green Salad: A light salad with mixed greens and a vinaigrette offers a refreshing balance.
• Corn and Avocado Salad: A salad featuring corn, avocado, and lime brings out the soup’s ingredients.

How to Perfect Slow Cooker Mexican Street Corn Soup

To ensure your Slow Cooker Mexican Street Corn Soup is a hit every time, consider these helpful tips.

• Bold spices: Use fresh spices like chili powder and cumin for stronger flavors. Freshness matters!
• Creaminess: Experiment with cream cheese or crème fraîche until you find your desired creaminess level.
• Cook low and slow: For best results, let the soup cook on low for the full 6-8 hours. Patience pays off!
• Customize protein: Swap chicken breast for ground turkey or beef according to your preference for variety.
• Adjust consistency: If the soup is too thick, add more chicken broth gradually until you reach your desired texture.
• Taste as you go: Always sample before serving to adjust seasoning levels, ensuring it’s just right.

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 meal experience. Here are some excellent options to consider.

1. Guacamole: Creamy avocado dip that adds richness; serve with tortilla chips.
2. Tortilla Chips: Crispy chips provide a delightful crunch when dipped into the soup.
3. Mexican Rice: Fluffy rice cooked with spices complements the soup’s flavors beautifully.
4. Black Beans: Seasoned black beans add protein and fiber; serve them warm alongside.
5. Grilled Vegetables: Charred veggies like zucchini and bell peppers offer a smoky contrast to the creamy soup.
6. Chili Lime Cornbread: Slightly sweet cornbread with a hint of spice makes an ideal pairing.
7. Stuffed Peppers: Bell peppers filled with rice or quinoa can make a hearty side option.
8. Caesar Salad: A classic Caesar salad provides crunch and tanginess that balances well with the creamy soup.

Common Mistakes to Avoid

When making Slow Cooker Mexican Street Corn Soup, it’s easy to make some common mistakes. Here are a few to keep in mind.

• Skipping the Sauté Step: Failing to sauté the onions and peppers can lead to a lack of depth in flavor. Always sauté these ingredients before adding them to the slow cooker for a richer taste.

• Overcrowding the Slow Cooker: Adding too many ingredients can prevent even cooking. Make sure not to exceed your slow cooker’s capacity; stick to the recipe’s suggested amounts.

• Neglecting Seasoning Adjustments: Not tasting and adjusting seasonings can result in bland soup. Always taste your soup before serving and adjust salt, pepper, or spices as needed.

• Using Low-Quality Ingredients: Poor-quality broth or frozen corn can affect the final flavor. Opt for high-quality chicken broth and fresh frozen corn for the best results.

• Not Allowing Enough Cooking Time: Rushing the cooking time can leave chicken undercooked and flavors underdeveloped. Make sure to cook on low for the full 6-8 hours for optimal results.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover soup in airtight containers.
• It will last up to 4 days in the refrigerator.

Freezing Slow Cooker Mexican Street Corn Soup

• Allow the soup to cool completely before freezing.
• Freeze in airtight containers or freezer bags for up to 3 months.

Reheating Slow Cooker Mexican Street Corn Soup

• Oven: Preheat oven to 350°F (175°C). Place soup in an oven-safe dish covered with foil, and heat until warmed through.
• Microwave: Transfer soup into a microwave-safe bowl, cover with a lid or plate, and heat in 1-minute intervals until hot.
• Stovetop: Pour the soup into a saucepan over medium heat. Stir occasionally until heated through.

Frequently Asked Questions

If you’re curious about Slow Cooker Mexican Street Corn Soup, check out these frequently asked questions!

What makes Slow Cooker Mexican Street Corn Soup creamy?

The creaminess comes from adding cream cheese or crème fraîche towards the end of cooking, giving it a rich texture that complements the corn.

Can I use fresh corn instead of frozen?

Yes! Fresh corn can be used instead of frozen corn. Just make sure to cut it off the cob and add it when you would normally add frozen corn.

How spicy is this Slow Cooker Mexican Street Corn Soup?

The spiciness largely depends on how much chipotle pepper you include. You can adjust it according to your preference by adding less or omitting it altogether.

Can I customize this recipe?

Absolutely! You can add other vegetables like bell peppers or zucchini, or even swap out chicken for turkey or beef if desired.

Final Thoughts

Slow Cooker Mexican Street Corn Soup is a delightful dish that offers warmth and comfort. Its creamy texture combined with customizable ingredients makes it perfect for any occasion. Try adding your favorite veggies or spices for a unique twist!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Slow Cooker Mexican Street Corn Soup

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• Author: Amelia
• Total Time: 0 hours
• Yield: Serves 6

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Description

Indulge in the comforting charm of Slow Cooker Mexican Street Corn Soup, a hearty and creamy dish that brings the vibrant flavors of traditional street corn straight to your table. This easy-to-make recipe combines tender chicken, sweet corn, and zesty spices, simmered to perfection in your slow cooker. Ideal for busy weeknights or cozy gatherings, this soup requires minimal prep time—allowing you to savor every moment with family and friends. Garnish with crispy turkey bacon and fresh cilantro for an extra layer of flavor, making each bowl a delightful experience. Perfectly versatile, you can customize the ingredients based on what you have on hand, ensuring it suits your taste!

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Ingredients

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• 1 white onion, diced
• 1 poblano pepper or jalapeno pepper, diced
• 2 cloves garlic, 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 crème fraîche
• 6 slices of Turkey Bacon, optional
• 2 limes, for garnish
• cilantro, for garnish
• 1/2 cup cotija cheese, optional

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Instructions

1. In a large sauté pan over medium heat, heat the olive oil. Add diced onion, pepper, and minced garlic; sauté for 3 minutes until softened.
2. Stir in chili powder and cumin; cook for an additional 2 minutes until fragrant. Transfer to a slow cooker.
3. Add frozen corn, diced potatoes, chipotle pepper, adobo sauce, chicken breast, and chicken broth to the slow cooker. Mix well.
4. Cover and cook on low for 6 to 8 hours.
5. About 30 minutes before serving, stir in cream cheese until melted and smooth.
6. Serve hot in bowls topped with crispy turkey bacon crumbles and fresh cilantro.

• Prep Time: 10 minutes
• Cook Time: 6–8 hours
• Category: Main
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 320
• Sugar: 4g
• Sodium: 780mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 5g
• Protein: 20g
• Cholesterol: 70mg