Can I make this soup dairy-free?

Yes! Substitute the cream cheese with one 13.5-oz can of full-fat coconut milk. Stir it in during the last 30 minutes of cooking. Skip the cotija cheese topping or use a dairy-free alternative.

What if I don't have chipotle peppers in adobo?

You can use 1 teaspoon of chipotle powder instead, though you'll lose some of the smoky depth. Add a splash of hot sauce for extra heat if desired. The adobo sauce adds both spice and tanginess that's hard to replicate.

Can I substitute the potatoes?

Absolutely! Use one 15-oz can of drained black beans instead of potatoes for a different texture and extra fiber. You can also use sweet potatoes for a slightly sweeter variation that pairs well with the smoky flavors.

Easy Slow Cooker Mexican Street Corn Soup Recipe with Chicken

Name: Mexican Street Corn Soup
Prep time: 20 min
Cook time: 6 h 30 min
Total time: 6 h 50 min
Cuisine: Mexican
Ingredients: 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 into 1-inch cubes; 1 chipotle pepper in adobo sauce, diced; 2 tablespoons adobo sauce; 1 pound chicken breast; 6 cups chicken broth; 8 oz cream cheese or creme fraiche; 6 slices of bacon; 2 limes; Fresh cilantro; ½ cup cotija cheese

Mexican Street Corn Soup

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This easy Mexican Street Corn Soup turns a favorite side dish into a cozy and flavorful one pot soup. Loaded with corn, chipotle peppers, chicken, potatoes, flavorful spices, and bacon all in a creamy broth.

Author: Sarah Mae Carter
Prep Time: 20 minutes
Cook Time: 6 hours 30 minutes
Total Time: 6 hours 50 minutes
Yield: 6 servings 1x
Category: Soup
Method: Slow Cooker
Cuisine: Mexican

Ingredients

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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 into 1-inch cubes
1 chipotle pepper in adobo sauce, diced
2 tablespoons adobo sauce
1 pound chicken breast
6 cups chicken broth
8 oz cream cheese or creme fraiche
6 slices of bacon
2 limes
Fresh cilantro
½ cup cotija cheese

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Instructions

Heat a large saute pan to medium heat. Once hot, add the oil. Saute the onion, pepper, and garlic for 3 minutes until softened and fragrant.
Toss in the chili powder and cumin. Saute for another 2 minutes (5 minutes total) to release essential oils, then transfer to your slow cooker.
Add the frozen corn, potatoes, chipotle pepper, adobo sauce, chicken breast, and chicken broth to slow cooker. Stir gently to combine.
Cook on low for 6-8 hours until potatoes are fork-tender and chicken is fully cooked and easily shreddable.
About 30 minutes before cook time is complete, remove chicken and shred with two forks into bite-sized pieces. Return to pot and stir in the cream cheese or creme fraiche until fully melted and incorporated.
During the last 30 minutes while cream cheese melts, prepare the bacon on the stovetop or in oven at 400°F for 15-18 minutes until desired crispiness. Crumble when cooled.
Serve the soup hot with crumbled bacon, cotija cheese, fresh lime juice, and fresh cilantro. Add salt and pepper to taste if needed.

Notes

You will need at least a 6-quart slow cooker for this recipe.
For Instant Pot: Saute veggies for 5 minutes directly in pot, then add corn, chicken, potatoes, chipotle, adobo sauce, and broth. Cook on high pressure for 15 minutes with quick release. Stir in cream cheese after cooking.
Dairy-free option: Use one 13.5-oz can of full-fat coconut milk instead of cream cheese.
Poblano peppers are milder than jalapenos and found in fresh produce section, not canned in adobo sauce.
Can substitute potatoes with one 15-oz can of black beans for different texture.
Freezer-friendly: Freeze without toppings for up to 3 months.

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 425 kcal
Sugar: 6 g
Sodium: 890 mg
Fat: 24 g
Saturated Fat: 11 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 4 g
Protein: 22 g
Cholesterol: 95 mg

Find it online: https://www.benefitiany.com/easy-slow-cooker-mexican-street-corn-soup/