RecipeCastle

Delicious Slow Cooker Mexican Street Corn Soup

Delicious Slow Cooker Mexican Street Corn Soup

Ingredients

  • 1diced white onion: Adds flavor and sweetness to the base of the soup.
  • 1diced poblano or jalapeño pepper: Offers a mild to moderate spice level (enhancing the soup's complexity.)
  • 2 clovesminced garlic: A must-have for depth of flavor.
  • 2 tspchili powder: Provides a warm and smoky undertone.
  • 2 tspcumin: Adds earthiness (making the dish more aromatic.)
  • 1 tspsea salt: Essential for balancing flavors.
  • 1 tbspolive or avocado oil: Used for sautéing the vegetables (infusing healthy fats into the dish.)
  • 2 cupsfrozen corn: The star of the show (contributing sweetness and texture.)
  • 2medium peeled and diced russet potatoes: Provides creaminess and a hearty texture once cooked.
  • 1diced chipotle pepper in adobo sauce: Infuses a smoky (spicy flavor profile.)
  • 2 tbspadobo sauce: Enhances the sauce's richness.
  • 1 lbchicken breast: The protein base (adding heartiness to the soup.)
  • 6 cupschicken broth: Acts as the soup's foundation; using homemade or low-sodium is recommended for better flavor control.
  • 8 ozcream cheese or crème fraîche: Creates a creamy consistency and rich flavor.
  • 6 slicesof turkey bacon: A delicious addition that gives a savory crunch.
  • 2limes (optional for garnish: Adds a zesty freshness when squeezed over the finished dish.)
  • —Cilantro (optional for garnish: Offers a burst of freshness and color.)
  • 1/2 cupcotija cheese: A crumbly topping that enhances the soup's creaminess and adds flavor.

Instructions

  1. 1

    Prepare the Base: In a large sauté pan over medium heat, add 1 tablespoon of olive or avocado oil. Once hot, add 1 diced white onion, 1 diced poblano or jalapeño pepper, and 2 cloves of minced garlic. Sauté for about 3 minutes until the onions become translucent.

  2. 2

    Add Spices: After 3 minutes, mix in 2 teaspoons of chili powder, 2 teaspoons of cumin, and 1 teaspoon of sea salt. Stir until well combined and fragrant, then transfer this mixture to your slow cooker.

  3. 3

    Combine Remaining Ingredients: In the slow cooker, add 2 cups of frozen corn, 2 medium peeled and diced russet potatoes, 1 diced chipotle pepper in adobo sauce, 2 tablespoons of adobo sauce, 1 pound of chicken breast, and 6 cups of chicken broth. Stir everything together.

  4. 4

    Slow Cook: Cover the slow cooker and cook on low for 6-8 hours, or until the chicken and potatoes are tender.

  5. 5

    Incorporate Creaminess: In the last 30 minutes of cooking, stir in 8 ounces of cream cheese or crème fraîche. Make sure it melts fully into the soup for a smooth consistency.

  6. 6

    Prepare Turkey Bacon: Cook 6 slices of turkey bacon on the stovetop or in the oven until crispy. Once cooked, crumble or chop for topping.

  7. 7

    Serve the Soup: Ladle the soup into bowls and top with crumbled turkey bacon, 1/2 cup of cotija cheese, a squeeze of lime, and fresh cilantro if desired. Adjust salt and pepper to taste for that perfect finish!