Description
Enjoy the bold, smoky, and creamy flavors of Mexican street corn in a comforting soup! This rich dish features roasted corn, chipotle, adobo sauce, and cream cheese, creating a satisfying, hearty meal perfect for any occasion.
Ingredients
- 1 diced white onion
- 1 diced poblano or jalapeño pepper
- 2 cloves minced garlic
- 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 & diced
- 1 diced chipotle pepper in adobo sauce
- 2 tbsp adobo sauce
- 1 lb chicken breast
- 6 cups chicken broth
- 8 oz cream cheese or crème fraîche
- 6 slices crispy, crumbled bacon
- 1/2 cup cotija cheese
- 2 limes (optional, for garnish)
- Chopped cilantro (optional, for garnish)
Instructions
- Sauté the Aromatics: Heat oil in a large pan over medium heat. Add diced onion, poblano or jalapeño, and garlic. Cook for 3 minutes until softened.
- Add Spices: Stir in chili powder, cumin, and sea salt. Cook for another 2 minutes.
- Transfer to Slow Cooker: Pour the mixture into a slow cooker. Add frozen corn, potatoes, chipotle pepper, adobo sauce, chicken breast, and broth. Stir well.
- Slow Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender and potatoes are soft.
- Shred Chicken: Remove chicken, shred it with two forks, then return it to the pot.
- Make It Creamy: Stir in cream cheese or crème fraîche until melted and fully incorporated.
- Prepare Bacon: Cook bacon until crispy, then crumble it into pieces.
- Serve & Garnish: Ladle into bowls and top with crispy bacon, cotija cheese, lime juice, and cilantro. Enjoy!
Notes
- Use fresh corn if in season for enhanced flavor.
- Adjust spice levels by modifying the amount of chipotle or adobo sauce.
- Blend half the soup for a smoother texture before adding shredded chicken.
- Make it vegetarian by swapping chicken for black beans and using vegetable broth.
- Rotisserie chicken can be used for a quicker prep time.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (slow cooker) / 3-4 hours (high setting)
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican