Slow Cooker Mexican Street Corn Soup

Creating wholesome meals from simple ingredients leads to some of the most comforting dishes. One memorable evening encapsulates my love for meal preparation, especially when it allows me to share a rich tapestry of flavors with those I care about. As I stirred my Slow Cooker Mexican Street Corn Soup, the aroma filled the kitchen, reminding me of family gatherings and joyous celebrations. The blend of spices and fresh ingredients transforms the ordinary into something extraordinary.

With every spoonful, I felt transported to a vibrant street corner in Mexico. Each bite bursts with the essence of roasted corn, seasoned chicken, and spicy notes from the peppers. This soup serves not only for a cozy weeknight dinner but also for gatherings that bring people together, showcasing the beauty of culinary traditions. Embracing these delightful flavors, this recipe has become a staple in my kitchen, enabling me to create joyful experiences around the dinner table.

Join this exciting journey where the beauty of home cooking meets the rich flavors of Mexican cuisine.

Slow Cooker Mexican Street Corn Soup

Fundamentals

To craft an unforgettable Slow Cooker Mexican Street Corn Soup, understanding your ingredients lays the foundation. The use of distinct spices, fresh produce, meats, and creamy elements creates depth in flavor. The dish’s highlights include a healthy balance of savory, spicy, and creamy textures. Each ingredient plays a vital role in ensuring the soup becomes not just a meal but an experience.

Starting simply with a diced white onion and either a poblano or jalapeno pepper sets the stage. These ingredients add layers of flavor right from the beginning, while garlic amplifies the aromatics, creating an irresistible base. Adding chili powder and cumin introduces warmth and depth, pulling the taste profile toward Mexican culinary traditions.

When it comes to integrating chicken and vegetables, the soul of this recipe shines. The use of chicken breast adds protein, while the frozen corn and diced russet potatoes bring heartiness. This balance makes the soup satisfying, ensuring it holds its own as a complete meal. Finally, creamy elements like cream cheese or crème fraîche elevate the texture, rounding out the flavors and providing a delightful mouthfeel.

Preparation/setup

Begin the preparation of your Slow Cooker Mexican Street Corn Soup with a large sauté pan heated over medium heat. Drizzle a tablespoon of olive oil or avocado oil into the pan, allowing it to warm. Once hot, introduce the diced onion, poblano or jalapeno pepper, and garlic, sautéing them together. Cook for about three minutes until they soften and release their delightful aromas.

After the three minutes, sprinkle in two teaspoons of chili powder and two teaspoons of cumin. Sauté this mixture for an additional few minutes, letting the spices fully bloom and envelop the vegetables. Following this step, transfer the sautéed mixture into your slow cooker.

Now, it’s time to layer in the remaining ingredients. Start with two cups of frozen corn, followed by the diced russet potatoes, a diced chipotle pepper in adobo sauce, and the two tablespoons of adobo sauce. Nestle in the chicken breast and pour in six cups of chicken broth, allowing the flavors to meld during the slow cooking process.

Set your slow cooker to low heat and let the magic happen for 6 to 8 hours. The extended cooking time allows the chicken to become tender and the flavors deep to develop. About thirty minutes before serving, stir in your choice of cream cheese or crème fraîche. This step will give the soup its signature creaminess, tying all the components together wonderfully.

Ingredients

Here’s a quick rundown of what you will need:

• 1 white onion (diced)
• 1 poblano pepper or jalapeno pepper (diced)
• 2 cloves garlic (diced or minced)
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 1 teaspoon sea salt
• 1 tablespoon olive oil or avocado oil
• 2 cups frozen corn
• 2 medium russet potatoes (peeled and diced)
• 1 chipotle pepper in adobo sauce (diced)
• 2 tablespoons adobo sauce
• 1 pound chicken breast
• 6 cups chicken broth
• 8 ounces cream cheese or crème fraîche
• 6 slices of bacon
• 2 limes (optional for garnish)
• Cilantro (optional for garnish)
• 1/2 cup cotija cheese

Directions

1. Heat a large sauté pan to medium heat. Add olive oil or avocado oil.
2. Sauté the diced onion, diced poblano or jalapeno pepper, and minced garlic for about three minutes.
3. Mix in chili powder and cumin, sautéing for an additional few minutes.
4. Transfer the mixture to the slow cooker.
5. Add frozen corn, diced potatoes, diced chipotle pepper, adobo sauce, chicken breast, and chicken broth to your slow cooker.
6. Set the slow cooker to low and cook for 6 to 8 hours.
7. In the last 30 minutes before the soup is done, stir in cream cheese or crème fraîche for extra creaminess.
8. Cook the slices of bacon until they reach your desired crispiness.
9. Serve the soup hot, topped with crumbled bacon, cotija cheese, a squeeze of fresh lime juice, and fresh cilantro if desired. Adjust salt and pepper to taste.

Elevating the Experience with Technique

Every recipe gains character through the techniques employed. Cooking Slow Cooker Mexican Street Corn Soup allows ample room to explore depth. Mastering the sauté process develops the foundational flavor and ensures the spices mingle well with the vegetables.

By properly sautéing your veggies before slow cooking, you unleash essential oils that create a flavorful base. It’s essential to watch the colors and aromas as your ingredients cook, allowing your senses to guide you.

Use the slow cooker wisely to create comfort without much fuss. The low-and-slow approach makes it easy for the chicken to reach perfect tenderness. Each layer in the pot continuously flavors the others, resulting in a rich, satisfying bowl of soup.

Tips and Tricks

• Always taste your soup as it cooks. You may need to adjust salt levels based on personal preference.
• If you enjoy extra heat, consider adding more chipotle pepper or even some extra jalapeño.
• Cream cheese blends beautifully in hot soup, making it creamy and luscious. If opting for crème fraîche, add it towards the end to maintain its delicate texture.
• Want a vegetarian option? Swap the chicken for a cup of beans and vegetable broth instead of chicken broth.
• For added texture and crunch, garnish with toasted corn or tortilla chips just before serving.

Perfecting Results

Perfecting your Slow Cooker Mexican Street Corn Soup involves playing with flavors and textures. An obvious yet crucial point is to utilize fresh, quality ingredients. They enhance the overall experience and lead to a more flavorful result.

Adjust cooking times based on your slow cooker model, as different units may have varying efficiencies. If your chicken cooks faster, shredding it and integrating it back into the soup harmonizes all the flavors.

To thicken the soup further, you may choose to mash some of the potatoes. This method will help create a velvety texture while maintaining heartiness.

Troubleshooting and Variations

Sometimes, things may not work out perfectly. If the soup turns out too salty, add more potatoes or a touch of cream to balance flavors. For a thinner consistency, simply stir in additional chicken broth until you reach your desired texture.

Feel free to get creative with variations. You can replace the chipotle with diced green chilies or add black beans for more protein. Alternatively, consider throwing in fresh cilantro for a pop of brightness.

If you find it lacks flavor after cooking, a touch more lime juice or fresh toppings can elevate it with fresh notes.

Serving and Presentation

Presentation gives your Slow Cooker Mexican Street Corn Soup that extra flair it deserves. Serve it in vibrant bowls topped with crumbled bacon, crunchy cotija cheese, and a sprinkle of fresh cilantro. A squeeze of lime juice brightens the overall profile and adds visual appeal.

For a heartier meal, pair the soup with crispy tortilla chips or warm corn tortillas for dipping. It not only complements the flavors but adds an enjoyable crunch to each bite.

Pairings and Storage

This delightful soup shines on its own but pairs wonderfully with a fresh garden salad or warm tortillas. For storage, let leftovers cool completely before transferring them to airtight containers. It stores well in the refrigerator for up to four days and can freeze nicely for longer preservation.

When reheating, the flavors deepen over time. Simply reheat on the stovetop, adding a splash of chicken broth if needed to restore its initial creaminess.

Slow Cooker Mexican Street Corn Soup captivates the essence of comforting, home-cooked meals. This recipe embodies the spirit of togetherness while celebrating vibrant flavors. Enjoy creating this simple yet rewarding dish that brings warmth to the table and joy to every heart.

Slow Cooker Mexican Street Corn Soup

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• Author: cov3
• Total Time: 495 minutes
• Yield: 8 servings 1x
• Diet: Non-Vegetarian

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Description

A comforting and vibrant soup made with roasted corn, seasoned chicken, and spices, perfect for a cozy dinner or gathering.

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Ingredients

Scale 1x2x3x

• 1 white onion (diced)
• 1 poblano pepper or jalapeno pepper (diced)
• 2 cloves garlic (diced or minced)
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 1 teaspoon sea salt
• 1 tablespoon olive oil or avocado oil
• 2 cups frozen corn
• 2 medium russet potatoes (peeled and diced)
• 1 chipotle pepper in adobo sauce (diced)
• 2 tablespoons adobo sauce
• 1 pound chicken breast
• 6 cups chicken broth
• 8 ounces cream cheese or crème fraîche
• 6 slices of bacon
• 2 limes (optional for garnish)
• Cilantro (optional for garnish)
• 1/2 cup cotija cheese

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Instructions

1. Heat a large sauté pan to medium heat. Add olive oil or avocado oil.
2. Sauté the diced onion, diced poblano or jalapeno pepper, and minced garlic for about three minutes.
3. Mix in chili powder and cumin, sautéing for an additional few minutes.
4. Transfer the mixture to the slow cooker.
5. Add frozen corn, diced potatoes, diced chipotle pepper, adobo sauce, chicken breast, and chicken broth to your slow cooker.
6. Set the slow cooker to low and cook for 6 to 8 hours.
7. In the last 30 minutes before the soup is done, stir in cream cheese or crème fraîche for extra creaminess.
8. Cook the slices of bacon until they reach your desired crispiness.
9. Serve the soup hot, topped with crumbled bacon, cotija cheese, a squeeze of fresh lime juice, and fresh cilantro if desired. Adjust salt and pepper to taste.

Notes

Taste the soup while it cooks and adjust seasoning as needed. For vegetarian options, consider beans and vegetable broth instead of chicken.

• Prep Time: 15 minutes
• Cook Time: 480 minutes
• Category: Soup
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 70mg

Keywords: soup, Mexican, slow cooker, comfort food, corn, chicken, creamy