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Delicious Slow Cooker Mexican Street Corn Soup
Alyssa

Delicious Slow Cooker Mexican Street Corn Soup

Delicious Slow Cooker Mexican Street Corn Soup combines tender chicken, sweet corn, smoky chipotle, and creamy cheese for a hearty, flavorful meal.
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Ingredients Method

Ingredients
  

  • 1 diced white onion: Adds flavor and sweetness to the base of the soup.
  • 1 diced poblano or jalapeño pepper: Offers a mild to moderate spice level enhancing the soup's complexity.
  • 2 cloves minced garlic: A must-have for depth of flavor.
  • 2 tsp chili powder: Provides a warm and smoky undertone.
  • 2 tsp cumin: Adds earthiness making the dish more aromatic.
  • 1 tsp sea salt: Essential for balancing flavors.
  • 1 tbsp olive or avocado oil: Used for sautéing the vegetables infusing healthy fats into the dish.
  • 2 cups frozen corn: The star of the show contributing sweetness and texture.
  • 2 medium peeled and diced russet potatoes: Provides creaminess and a hearty texture once cooked.
  • 1 diced chipotle pepper in adobo sauce: Infuses a smoky spicy flavor profile.
  • 2 tbsp adobo sauce: Enhances the sauce's richness.
  • 1 lb chicken breast: The protein base adding heartiness to the soup.
  • 6 cups chicken broth: Acts as the soup's foundation; using homemade or low-sodium is recommended for better flavor control.
  • 8 oz cream cheese or crème fraîche: Creates a creamy consistency and rich flavor.
  • 6 slices of turkey bacon: A delicious addition that gives a savory crunch.
  • 2 limes 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 cup cotija cheese: A crumbly topping that enhances the soup's creaminess and adds flavor.

Method
 

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