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Creamy Slow Cooker Mexican Street Corn Chicken Soup

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This creamy slow cooker Mexican street corn chicken soup combines the flavors of elote with juicy chicken and a velvety, zesty broth. It’s an easy, comforting meal that’s perfect for busy weeknights, meal prep, or feeding a crowd.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb)
  • 4 cups low-sodium chicken broth
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 3 cups frozen or fresh corn kernels (fire-roasted preferred, divided)
  • 4 ounces cream cheese, softened
  • 1/2 cup heavy cream or half-and-half
  • 1/2 cup sour cream (or Greek yogurt)
  • 1 can (4 ounces) diced green chiles
  • 2 tablespoons chopped fresh cilantro (plus more for garnish)
  • Juice of 1 lime (plus wedges for serving)
  • 1/2 cup crumbled Cotija or feta cheese (for topping; queso fresco works too)
  • 1/2 teaspoon chipotle powder or a splash of hot sauce (optional)
  • Optional for serving: extra cilantro, lime wedges, crumbled tortilla chips, diced jalapeño, avocado slices

Instructions

  1. Place chicken breasts in the bottom of your slow cooker.
  2. Add diced onion, minced garlic, cumin, smoked paprika, chili powder, salt, and pepper.
  3. Pour in chicken broth, ensuring chicken is mostly submerged. Stir to combine.
  4. Set slow cooker to LOW for 6-7 hours or HIGH for 4 hours, until chicken is fully cooked and tender.
  5. While the soup base cooks, combine 2 cups of the corn kernels, cream cheese, heavy cream, and sour cream in a mixing bowl. Puree with an immersion blender or regular blender until smooth.
  6. Once chicken is cooked, remove and shred with two forks. Return shredded chicken to the slow cooker.
  7. Stir in the pureed corn mixture, remaining 1 cup whole corn kernels, green chiles, and chopped cilantro.
  8. Cook on LOW for another 15-20 minutes until heated through and creamy.
  9. Squeeze in the juice of one lime and stir. Taste and adjust salt, spice, or lime as needed.
  10. Ladle soup into bowls. Top with crumbled Cotija cheese, extra cilantro, and lime wedges. Add tortilla chips, diced jalapeño, or avocado if desired.

Notes

For extra flavor, sauté onions and garlic before adding to the slow cooker. Use fire-roasted corn for a smoky touch. The soup thickens as it cools; add extra broth to thin if needed. Easily adaptable for dairy-free or vegetarian diets. Leftovers taste even better the next day and freeze well.

Nutrition

Keywords: Mexican street corn soup, slow cooker chicken soup, creamy chicken corn soup, elote soup, comfort food, easy dinner, gluten-free soup, crockpot soup, meal prep soup, family dinner

Find it online: https://norasfoods.com/creamy-slow-cooker-mexican-street-corn-chicken-soup-easy-comfort-food-recipe/