Description
Indulge in the comforting warmth of Slow Cooker Mexican Street Corn Soup, a creamy and flavorful dish that blends tender chicken with sweet corn and a medley of spices. This easy-to-make soup requires minimal prep time and allows you to enjoy a hearty meal without spending hours in the kitchen. Perfect for family gatherings or cozy dinners, this recipe features delightful toppings like crumbled Turkey Bacon and cotija cheese, enhancing every spoonful. With its rich texture and vibrant flavors, this soup is bound to become a staple in your recipe collection.
Ingredients
Scale
- 1 white onion (diced)
- 1 poblano pepper or jalapeno pepper (diced)
- 2 cloves garlic (minced)
- 2 tsp chili powder
- 1 lb chicken breast
- 6 cups chicken broth
- 2 cups frozen corn
- 8 oz cream cheese
- Crumbled Turkey Bacon (for topping)
- Lime wedges (optional)
- Cilantro (optional)
Instructions
- Sauté onion, poblano pepper, and garlic in olive oil until softened. Stir in chili powder.
- Transfer to slow cooker; add corn, diced potatoes, chipotle pepper, adobo sauce, chicken breast, and broth. Mix well.
- Cook on low for 6–8 hours until chicken is tender.
- In the last 30 minutes, stir in cream cheese until melted.
- Prepare Turkey Bacon until crispy.
- Serve hot soup topped with crumbled Turkey Bacon, cotija cheese, lime juice, and cilantro.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 70mg