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Slow Cooker Mexican Street Corn Soup

Slow Cooker Mexican Street Corn Soup
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Indulge in the comforting warmth of Slow Cooker Mexican Street Corn Soup, a delightful blend of sweet corn and savory spices that transforms any gathering into a cozy feast. This simple recipe requires minimal prep time, making it the perfect solution for busy weeknights or game day celebrations. The slow cooker does all the work, melding together the creamy goodness of chicken, potatoes, and vibrant peppers into a rich, flavorful broth. Finish it off with crispy turkey bacon and fresh garnishes for an irresistible dish that will fill your home with mouthwatering aromas. Whether served as a hearty main course or a satisfying side, this soup is sure to become a family favorite.

Ingredients

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  • 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
  • 6 slices of Turkey Bacon
  • 2 limes, optional for garnish
  • cilantro, optional for garnish
  • 1/2 cup cotija cheese

Instructions

  1. Sauté diced onion, diced pepper, and minced garlic in oil until softened. Add chili powder and cumin, then transfer to the slow cooker.
  2. Combine frozen corn, diced potatoes, chipotle pepper, adobo sauce, chicken breast, and chicken broth in the slow cooker. Set on low for 6–8 hours.
  3. About 30 minutes before serving, stir in cream cheese until fully combined.
  4. Serve hot topped with crispy turkey bacon, cotija cheese, lime juice, and cilantro.

Nutrition

Find it online: https://epichistorian.com/slow-cooker-mexican-street-corn-soup/