Mexican Street Corn Soup is a delightful dish that comes together effortlessly in the slow cooker. With less than 10 minutes of prep time, this creamy soup is perfect for busy weeknights or casual gatherings. The combination of chicken and potatoes adds heartiness, while the spices bring a robust flavor that everyone will love. Whether you’re serving it as a main course or alongside your favorite sides, this soup caters to various occasions and tastes.
Why You’ll Love This Recipe
- Easy to Prepare: With minimal prep time and a slow cooker doing most of the work, this recipe is hassle-free.
- Flavorful Ingredients: The blend of spices, corn, and creamy elements creates a rich, savory taste that’s hard to resist.
- Versatile Serving Options: Enjoy it on its own or pair it with crusty bread or a fresh salad for a complete meal.
- Perfect for All Seasons: This comforting soup is great for cozy fall nights or even summer barbecues when served chilled.
- Family-Friendly: Kids and adults alike will enjoy the delicious flavors, making it an ideal family dish.
Tools and Preparation
To make your cooking experience smooth and enjoyable, having the right tools is essential. These tools will help you efficiently prepare and cook your Slow Cooker Mexican Street Corn Soup.
Essential Tools and Equipment
- Slow cooker
- Large sauté pan
- Cutting board
- Chef’s knife
- Measuring spoons
Importance of Each Tool
- Slow cooker: Allows for hands-off cooking, ensuring flavors meld beautifully over time without constant supervision.
- Large sauté pan: Enables efficient browning of ingredients before adding them to the slow cooker for enhanced flavor.
- Chef’s knife: A sharp knife makes chopping vegetables quick and easy, saving you prep time.
Ingredients
For this delicious Slow Cooker Mexican Street Corn Soup, gather the following ingredients:
Vegetables
- 1 white onion, ((diced))
- 1 poblano pepper or jalapeno pepper, ((diced))
- 2 cloves garlic, ((diced or minced))
Spices and Oils
- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp sea salt
- 1 tbsp olive oil or avocado oil
Main Ingredients
- 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
Creamy Elements
- 8 oz cream cheese or creme fraiche
- 6 slices of Turkey Bacon
Optional Garnishes
- 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
Heat a large sauté pan to medium heat. Once hot, add the oil.
* Sauté the diced onion, pepper, and garlic until softened (about 3 minutes).
* Stir in chili powder and cumin, sautéing for another few minutes.
* Transfer this mixture to your slow cooker.
Step 2: Combine Main Ingredients
Add the following to the slow cooker:
* Frozen corn
* Diced potatoes
* Diced chipotle pepper
* Adobo sauce
* Chicken breast
* Chicken broth
Cook on low for 6 to 8 hours.
Step 3: Add Creaminess
In the last 30 minutes of cooking:
* Stir in cream cheese or crème fraîche until melted and creamy.
Prepare Turkey Bacon separately on the stovetop or in the oven until desired crispiness is achieved.
Step 4: Serve Hot
Serve your soup hot topped with:
* Crumbled Turkey Bacon
* Cotija cheese
* Fresh lime juice
* Chopped cilantro
Add salt and pepper to taste if needed!
Enjoy this comforting bowl of Slow Cooker Mexican Street Corn Soup with family and friends!
How to Serve Slow Cooker Mexican Street Corn Soup
Serving Slow Cooker Mexican Street Corn Soup can elevate your dining experience. This creamy, flavorful soup pairs well with various garnishes and sides that enhance its taste.
Garnish Ideas
- Lime Wedges: Squeeze fresh lime juice over the soup to add a zesty kick.
- Cilantro: Sprinkle chopped cilantro on top for a burst of freshness.
- Crumbled Cotija Cheese: This tangy cheese adds a rich flavor and creamy texture.
Accompaniments
- Tortilla Chips: Serve crunchy tortilla chips on the side for dipping and added texture.
- Avocado Slices: Creamy avocado complements the soup’s flavors and makes it more filling.
- Sour Cream or Greek Yogurt: A dollop of sour cream or yogurt can add creaminess and balance the heat from the spices.
How to Perfect Slow Cooker Mexican Street Corn Soup
To achieve the perfect bowl of Slow Cooker Mexican Street Corn Soup, consider these helpful tips.
- Use Fresh Ingredients: Fresh vegetables and herbs can greatly enhance the flavor of your soup.
- Choose Quality Chicken Broth: A good-quality broth will provide a deeper flavor base for your soup.
- Adjust Spice Levels: Modify chili powder and chipotle pepper according to your taste preferences; feel free to reduce them for milder flavors.
- Blend for Creaminess: For an ultra-creamy texture, blend part of the soup before serving. This will help incorporate all ingredients nicely.
- Incorporate Seasonal Vegetables: Feel free to add seasonal vegetables like zucchini or bell peppers for extra nutrition and flavor.
- Use Leftovers Creatively: If you have leftover soup, turn it into a casserole by adding rice or pasta and baking until bubbly.
Best Side Dishes for Slow Cooker Mexican Street Corn Soup
Pairing side dishes with your Slow Cooker Mexican Street Corn Soup can create a well-rounded meal. Here are some great options:
- Mexican Rice: Fluffy rice seasoned with spices complements the soup’s flavors beautifully.
- Cornbread Muffins: Sweet cornbread muffins offer a delightful contrast to the savory soup.
- Guacamole: This creamy avocado dip adds richness and pairs perfectly with crunchy tortilla chips.
- Garden Salad: A fresh salad with mixed greens, tomatoes, and avocado provides a light balance to the hearty soup.
- Stuffed Bell Peppers: Filled with quinoa, beans, or rice, they make a satisfying side dish that aligns well with the soup’s theme.
- Pico de Gallo: A fresh salsa made of diced tomatoes, onions, and cilantro adds a refreshing touch when served alongside the warm soup.
Common Mistakes to Avoid
Making the perfect Slow Cooker Mexican Street Corn Soup is easy, but there are some common pitfalls. Here are mistakes to watch out for:
- Skipping the sauté step: This can lead to a loss of flavor. Always sauté your aromatics and spices first for a richer taste.
- Using fresh corn instead of frozen: Fresh corn may require longer cooking times and might not blend as well. Frozen corn is convenient and perfect for this recipe.
- Overcooking the chicken: Chicken breast can become dry if overcooked. Ensure you check it during the last hour of cooking to prevent this.
- Neglecting seasoning adjustments: Taste your soup before serving; you may want more salt or spice. Adjust seasonings to suit your preference for the best flavor.
- Not letting it rest after cooking: Allowing the soup to sit for a few minutes enhances flavors as they meld together. Patience will reward you with a more delicious dish.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Keep in the fridge for up to 5 days.
Freezing Slow Cooker Mexican Street Corn Soup
- Use freezer-safe containers or bags.
- Freeze for up to 3 months for best quality.
Reheating Slow Cooker Mexican Street Corn Soup
- Oven: Preheat to 350°F (175°C) and heat in an oven-safe dish until warm, about 20-25 minutes.
- Microwave: Heat in a microwave-safe bowl for 2-3 minutes, stirring halfway through for even heating.
- Stovetop: Warm over medium heat in a pot, stirring occasionally until heated through, approximately 10 minutes.
Frequently Asked Questions
Here are some common questions about preparing Slow Cooker Mexican Street Corn Soup:
Can I use other types of meat in Slow Cooker Mexican Street Corn Soup?
You can substitute chicken with turkey or beef for different flavors. Just ensure the meat is diced into similar sizes for even cooking.
How do I make this soup vegetarian?
To make a vegetarian version of Slow Cooker Mexican Street Corn Soup, use vegetable broth instead of chicken broth and omit any meat. Consider adding beans for protein.
What can I use instead of cream cheese?
If you prefer a dairy-free option, try using cashew cream or coconut cream as a substitute for cream cheese.
Can I add more vegetables?
Absolutely! Feel free to add bell peppers, zucchini, or carrots for added nutrition and texture.
Final Thoughts
Slow Cooker Mexican Street Corn Soup is creamy, comforting, and packed with flavor. Its versatility allows you to customize it with various meats or vegetables based on your preferences. Give this delightful recipe a try—perfect for cozy nights or gatherings!
Slow Cooker Mexican Street Corn Soup
Slow Cooker Mexican Street Corn Soup is a creamy and vibrant dish that brings the flavors of traditional Mexican street corn right to your table. Perfect for busy weeknights or gatherings, this comforting soup combines tender chicken and hearty potatoes with sweet corn and a blend of spices, creating a rich flavor profile that everyone will love. With easy preparation and just a few simple ingredients, you can create a dish that not only warms the soul but also delights the taste buds. This soup can be enjoyed on its own or served alongside crusty bread or a fresh salad.
- Total Time: 1 minute
- Yield: Approximately 6 servings 1x
Ingredients
- 1 white onion, diced
- 1 poblano pepper or jalapeno pepper, diced
- 2 cloves garlic, minced
- 2 tsp chili powder
- 2 tsp cumin
- 1 lb chicken breast
- 6 cups chicken broth
- 2 cups frozen corn
- 8 oz cream cheese or crème fraîche
- 2 medium russet potatoes, peeled and diced
- 1 chipotle pepper in adobo sauce, diced
- 2 tbsp adobo sauce
- 1 tbsp olive oil or avocado oil
- Optional garnishes: 2 limes, chopped cilantro, crumbled turkey bacon, 1/2 cup cotija cheese
Instructions
- In a large sauté pan, heat olive oil over medium heat. Sauté the onion, pepper, and garlic until softened (about 3 minutes). Stir in chili powder and cumin for another minute.
- Transfer the mixture to the slow cooker and add frozen corn, diced potatoes, chicken breast, and chicken broth.
- Cook on low for 6 to 8 hours until ingredients are tender.
- In the last 30 minutes of cooking, stir in cream cheese until melted and creamy.
- Serve hot with optional garnishes like crumbled turkey bacon, lime juice, and 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: 315
- Sugar: 5g
- Sodium: 720mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg
Keywords: For added richness, consider blending part of the soup before serving. Feel free to mix in seasonal vegetables like zucchini for extra nutrition. Leftover soup can be frozen for up to three months; just reheat before serving.