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–+ servings
Mexican Street Corn Soup

Creamy Mexican Street Corn Soup for Cozy Home Dinners

Enjoy a comforting bowl of Mexican Street Corn Soup packed with creamy goodness, chipotle peppers, and tender chicken, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 cups
Course: Soup
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 medium White onion Can substitute with yellow onion
  • 1 medium Poblano pepper or jalapeño pepper Use more or less depending on heat preference
  • 3 cloves Garlic Freshly minced is best
  • 1 tablespoon Chili powder Substitute with taco seasoning for variety
  • 1 teaspoon Cumin Essential in Mexican cuisine
  • 1 teaspoon Sea salt Adjust to taste
  • 2 tablespoons Olive oil or avocado oil Used for sautéing
For the Soup Texture
  • 4 cups Frozen corn Feel free to use fresh corn in summer
  • 2 medium Russet potatoes Substitute with Yukon gold for creamier result
  • 1 can Chipotle pepper in adobo sauce Use less for milder soup
  • 2 tablespoons Adobo sauce
  • 1 pound Chicken breast Can substitute with rotisserie chicken
  • 4 cups Chicken broth
For Creaminess
  • 8 ounces Cream cheese or crème fraîche Sour cream is a possible substitute
For Garnishing
  • 4 slices Bacon Can be omitted for lighter version
  • 2 Limes Optional for garnish
  • 1 bunch Cilantro Optional for garnish
  • 1 cup Cotija cheese Adds a salty finish

Equipment

  • slow cooker

Method
 

Instructions
  1. In a large sauté pan, drizzle olive oil and sauté white onion, poblano pepper, and garlic until softened, about 3 minutes.
  2. Sprinkle in chili powder and cumin, sauté for an additional 2 minutes to allow spices to bloom.
  3. Transfer the sautéed mixture to your slow cooker.
  4. Add frozen corn, diced russet potatoes, chipotle pepper, adobo sauce, chicken breast, and chicken broth to the slow cooker and stir gently.
  5. Cover and cook on low for 6 to 8 hours until chicken is tender.
  6. In the last 30 minutes of cooking, stir in cream cheese until melted and well mixed.
  7. While the soup finishes cooking, cook bacon in a skillet until crispy.
  8. Ladle soup into bowls and garnish with bacon, cilantro, cotija cheese, and lime juice if desired.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 6gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

This gluten-free dish is perfect for busy weeknights or cozy weekends, with leftovers that freeze beautifully.

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