Mexican Street Corn Soup is a delightful dish that combines the rich flavors of traditional Mexican street corn with the convenience of slow cooking. This creamy and comforting soup is perfect for busy weeknights or gatherings, making it an ideal choice for any occasion. With minimal prep time and a blend of hearty ingredients like chicken and potatoes, you’ll find this recipe not only easy to make but also incredibly satisfying.

Why You’ll Love This Recipe

• Quick Prep: With less than 10 minutes to prepare, this soup fits perfectly into your busy schedule.
• Flavorful Experience: The combination of spices and fresh ingredients creates a rich, delicious flavor that will impress your family and friends.
• Versatile Meal: Enjoy it as a main course or as a starter; it’s suitable for various dining occasions.
• Comfort Food: The creamy texture makes it a comforting choice, especially on chilly days.
• Nutrient-Packed: Loaded with vegetables and protein, this soup offers both comfort and nutrition in every bowl.

Tools and Preparation

To make your cooking experience smooth, gather the necessary tools before you start. Having everything ready will help you streamline the process.

Essential Tools and Equipment

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

Importance of Each Tool

• Slow cooker: This tool allows for hands-off cooking, ensuring your meal is ready when you are.
• Large sauté pan: Perfect for quickly sautéing vegetables and spices to enhance their flavors before adding them to the slow cooker.
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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 the Vegetables

1. Heat a large sauté pan over medium heat. Add the oil once it’s hot.
2. Sauté the diced onion, pepper, and garlic for about three minutes until they become fragrant.
3. Sprinkle in the chili powder and cumin; continue to sauté for another few minutes before transferring this mixture to your slow cooker.

Step 2: Combine Ingredients in Slow Cooker

1. In the slow cooker, add the frozen corn, diced potatoes, chipotle pepper, adobo sauce, chicken breast, and chicken broth.
2. Cover and cook on low for about 6 to 8 hours until the chicken is tender.

Step 3: Finish with Creaminess

1. About thirty minutes before serving, stir in the cream cheese or crème fraîche until well combined.
2. Prepare the Turkey Bacon using your preferred method until it reaches desired crispiness.

Step 4: Serve Hot

1. Ladle the soup into bowls.
2. Top with crumbed Turkey Bacon, cotija cheese, a squeeze of fresh lime juice, and cilantro if desired.
3. Adjust seasoning with salt and pepper according to taste!

This Slow Cooker Mexican Street Corn Soup is not just a meal; it’s an experience packed with flavor that everyone will love!

How to Serve Slow Cooker Mexican Street Corn Soup

Serving Slow Cooker Mexican Street Corn Soup is a delightful experience that can be enhanced with various toppings and accompaniments. This creamy soup pairs well with a variety of garnishes and sides, making it perfect for gatherings or a cozy night in.

Toppings

• Crumbled Turkey Bacon: Add crispy pieces of Turkey Bacon on top for a smoky flavor.
• Fresh Cilantro: Sprinkle chopped cilantro for a burst of freshness that complements the spices.
• Cotija Cheese: Crumble some cotija cheese for a salty, creamy texture that elevates the dish.
• Lime Wedges: Serve lime wedges on the side for squeezing over the soup, adding brightness and zest.

Accompaniments

• Tortilla Chips: Offer crunchy tortilla chips on the side for dipping and added texture.
• Cornbread: Serve warm cornbread to soak up the delicious broth of the soup.
• Avocado Slices: Include fresh avocado slices for creaminess and healthy fats.
• Sour Cream or Greek Yogurt: Provide sour cream or Greek yogurt as an alternative topping for added creaminess.

How to Perfect Slow Cooker Mexican Street Corn Soup

Perfecting your Slow Cooker Mexican Street Corn Soup is simple with a few helpful tips. These suggestions will ensure that your soup is not only tasty but also has the right texture and balance of flavors.

• Use Fresh Ingredients: Always opt for fresh vegetables and herbs to maximize flavor.
• Adjust Spice Levels: Taste your soup before serving and adjust spices like chili powder and cumin to suit your preference.
• Blend Before Serving: For a creamier texture, consider blending a portion of the soup before adding back into the pot.
• Experiment with Proteins: Try using shredded chicken or diced turkey instead of whole chicken breasts for varied textures.

Best Side Dishes for Slow Cooker Mexican Street Corn Soup

Pairing side dishes with your Slow Cooker Mexican Street Corn Soup can enhance your meal experience. Here are some great options to consider:

1. Guacamole: A creamy avocado dip that adds richness and pairs perfectly with the flavors of the soup.
2. Mexican Rice: Seasoned rice that provides a hearty complement to the creamy soup.
3. Grilled Vegetables: Charred seasonal vegetables bring a smoky element that balances out the dish.
4. Garden Salad: A light salad with fresh greens and a zesty vinaigrette offers a refreshing contrast.
5. Quesadillas: Cheese-filled tortillas that are crispy on the outside, perfect for dipping into the soup.
6. Chili Lime Corn on the Cob: Grilled corn brushed with chili-lime butter enhances the corn flavor found in the soup.
7. Pico de Gallo: Fresh tomato salsa adds brightness and freshness to each bite.
8. Baked Sweet Potatoes: Naturally sweet potatoes provide a nutritious side that complements spicy flavors well.

Common Mistakes to Avoid

When making Slow Cooker Mexican Street Corn Soup, it’s easy to make simple errors. Here are some common pitfalls and how to avoid them.

• Skipping the Sautéing Step: Failing to sauté the onions, peppers, and garlic can lead to a less flavorful soup. Always take a few minutes to sauté these ingredients for enhanced taste.
• Using Fresh Corn Instead of Frozen: While fresh corn is delicious, using frozen corn ensures consistent sweetness and texture. Stick with frozen corn for the best results in this recipe.
• Overcooking the Chicken: Cooking chicken breast for too long can result in dry meat. Aim for 6-8 hours on low heat, checking at the 6-hour mark for doneness.
• Neglecting Seasoning Adjustments: Remember that flavors develop over time. Always taste before serving and adjust salt or spices according to your preference.
• Not Using a Slow Cooker Liner: Without a liner, cleanup can be tedious. Consider using one for an easier post-cooking experience.
• Ignoring Garnishes: Skipping garnishes like lime juice or cilantro can make your soup feel incomplete. These add freshness and enhance flavor.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3-4 days.
• Allow the soup to cool completely before sealing it.

Freezing Slow Cooker Mexican Street Corn Soup

• Freeze in portion-sized containers or freezer bags for up to 3 months.
• Label containers with the date for easy tracking.

Reheating Slow Cooker Mexican Street Corn Soup

• Oven: Preheat to 350°F (175°C) and bake in an oven-safe dish until heated through, about 20-25 minutes.
• Microwave: Heat in a microwave-safe bowl for 2-3 minutes, stirring halfway through.
• Stovetop: Heat on medium-low in a saucepan, stirring occasionally until warmed throughout.

Frequently Asked Questions

Here are some common questions about making Slow Cooker Mexican Street Corn Soup:

Can I use other proteins instead of chicken?

Yes! You can substitute chicken with turkey or even beef if you prefer a different flavor profile.

How do I make this soup spicier?

For more heat, consider adding additional diced jalapeños or extra chili powder during cooking.

Can I make Slow Cooker Mexican Street Corn Soup vegetarian?

Absolutely! Simply replace the chicken broth with vegetable broth and omit any meat. You can add beans for protein.

How should I store leftovers of Slow Cooker Mexican Street Corn Soup?

Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze them for longer storage.

What toppings go well with this soup?

Common toppings include cotija cheese, chopped cilantro, lime wedges, and crumbled Turkey Bacon for added crunch and flavor.

Final Thoughts

Slow Cooker Mexican Street Corn Soup is not only creamy and delicious but also versatile enough to customize according to your tastes. Whether you choose different proteins or toppings, this recipe is sure to become a favorite at dinner time. Give it a try!

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Slow Cooker Mexican Street Corn Soup

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• Author: Adeline
• Total Time: 41 minute
• Yield: Serves approximately 6

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Description

Indulge in the rich, comforting flavors of Slow Cooker Mexican Street Corn Soup. This delightful dish combines creamy corn, tender chicken, and a medley of spices, creating an irresistible chowder that’s perfect for any occasion. With just 10 minutes of prep time, you can set it to cook and let the slow cooker do the work while you focus on your day. Whether you’re enjoying it as a main course or starter, this versatile soup offers nourishment and satisfaction in every bowl. Top it with crispy turkey bacon, fresh cilantro, and cotija cheese for an extra burst of flavor that will impress family and friends.

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Ingredients

Scale 1x2x3x

• 1 white onion, diced
• 1 poblano pepper or jalapeño 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 crème fraîche
• 6 slices of turkey bacon
• 2 limes, optional for garnish
• cilantro, optional for garnish
• 1/2 cup cotija cheese

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Instructions

1. In a large sauté pan over medium heat, add oil and sauté diced onion, pepper, and garlic for 3 minutes until fragrant. Add chili powder and cumin; sauté for 2 more minutes before transferring to a slow cooker.
2. In the slow cooker, mix in frozen corn, diced potatoes, chipotle pepper, adobo sauce, chicken breast, and chicken broth. Cook on low for 6 to 8 hours until chicken is tender.
3. About 30 minutes before serving, stir in cream cheese until well blended. Prepare crispy turkey bacon as desired.
4. Serve hot by ladling into bowls and topping with turkey bacon, cotija cheese, lime juice, and cilantro.

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

Nutrition

• Serving Size: 1 bowl (about 1.5 cups)
• Calories: 360
• Sugar: 5g
• Sodium: 820mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 24g
• Cholesterol: 70mg

Keywords: Use fresh vegetables for maximum flavor. Adjust spice levels according to preference by adding more chili powder or jalapeños. For creaminess, blend a portion of the soup before serving.