This easy Mexican Street Corn Soup turns a favorite side dish into a cozy and flavorful one pot soup! It’s loaded with corn, chipotle peppers, chicken, potatoes, flavorful spices, and bacon all in a creamy broth. Healthy and decadent, this soup is bound to become a new family favorite. Options to also make this in the Instant Pot!
If you’re a huge fan of soup season, I can definitely see this soup recipe quickly becoming that reliable dinner when you’re looking for something fun and easy. It’s perfectly cozy and comforting, and each bite is a huge flavor bomb in your mouth! Creamy and comforting soups like my Bacon Cheeseburger Soup or Instant Pot Stuffed Pepper Soup are ones that we make on repeat around here.
As a nutritionist, soups are one of my absolute favorite meals to create. I love being able to pack in veggies, spices, and protein all in a flavorful broth. Soups are such a practical way to get in important nutrients like fiber and protein, all while also hydrating the body. This particular soup is also getting rave reviews from all of my family!
What is Mexican Street Corn?
Mexican street corn is a popular dish made with corn, peppers, onion, cilantro, lime, and a creamy sauce topped with cotija cheese. I’ve taken that same concept but created a soup version! Chicken, potatoes, and bacon are also added for some extra bulk and protein. You certainly won’t be disappointed!
How to make Mexican Street Corn Soup
Here are the ingredients you will need:
- Poblano pepper
- Chili powder
- Frozen corn
- Russet potatoes
- Chipotle pepper in adobo sauce
- Chicken breast
- Chicken broth
- Cream cheese or creme fraiche (can use a can of coconut milk for a dairy-free option!)
- Cilantro for garnish
- Cotija cheese for garnish
- Lime for garnish
Although this seems like a long list, this recipe honestly comes together with very little prep time! You’ll start by heating a large sauce pan. Cook the onion, peppers, and garlic. Next you’ll add in the spices. Sautéing the spices helps to boost and develop the flavor! Add all of the ingredients, minus the bacon, cream cheese, cilantro, and cotija cheese into the slow cooker.
Set the slow cooker to 6-8 hours on low. When about 30 minutes remain, stir in the cream cheese or creme fraiche and shred the chicken with a fork. Cook the bacon until desired crispiness.
Serve with lime juice and cilantro (optional), and top with bacon and cotija cheese.
Can this be made in the Instant Pot?
Yes! You will sauce the veggies in the instant pot and hit cancel. Add in the corn, chicken, potatoes, chipotle pepper, adobo sauce, and chicken broth. Cook on high pressure for 15 minutes, then do a quick release. Once the steam has been completely released, stir in cream cheese or creme fraiche and let it “melt”. Top with bacon, cotija cheese, cilantro, and lime juice.
You can store this soup in the fridge for up to 1 week. You can also freeze (without added toppings like cotija cheese, bacon, and cilantro), and gently re-heat on the stovetop over medium-low heat.
Other Soups you will love!
- Buffalo White Chicken Chili
- Creamy Chicken and Wild Rice Soup with Mushrooms
- Instant Pot Stuffed Pepper Soup
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Slow Cooker Mexican Street Corn Soup
Mexican Street Corn Soup comes together so easily in the slow cooker with less than 10 minutes of prep time! It's creamy and delicious with added bacon, chicken, and potatoes.
- 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 or creme fraiche
- 6 slices of bacon
- 2 limes (optional for garnish)
- cilantro (optional for garnish)
- 1/2 cup cotija cheese
Heat a large saute pan to medium heat. Once hot, add the oil. Saute the onion, pepper, and garlic. After 3 minutes, toss in the chili powder and cumin. Saute for another few minutes, then transfer to your slow cooker.
Add the frozen corn, potatoes, chipotle pepper, adobo sauce, chicken breast, and chicken broth. Cook on low for 6-8 hours.
The last 30 minutes before cook time is complete, stir in the cream cheese or creme fraiche. Prepare the bacon on the stovetop or oven until desired crispiness.
Serve the soup hot with crumbed bacon, cotija cheese, fresh lime juice, and fresh cilantro. Add salt and pepper to taste if needed!
Francis gillis says
Haven’t tried this yet but love mexican street corn so I will be doing this soon
Amy Rains says
Keep me posted!!
Lisa Dabbs says
This soup was soooo good! A definite family favorite!!!
RObyn Good says
We’ve made your slow cooker Mexican street corn soup twice now and we love it! Do you happen to know the calories per serving? I couldn’t see that anywhere. Thank you!
Amy Rains says
Hi Robyn, the recipe card has been updated and contains the nutrition facts at the bottom.