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If you’re anything like me, you often find yourself staring into the fridge, wondering, “What will I cook?” I’m always searching for those magical recipes that deliver big flavor without a big fuss. That’s exactly what I found with this incredible Mexican Street Corn Soup Crockpot recipe. It’s a hearty, comforting meal that brings all the vibrant flavors of Mexican street corn into a warm, inviting bowl, perfect for any night of the week. Best of all, my slow cooker does most of the work, simmering away for approximately 1-2 hours until it’s ready to nourish my family.

Table of Contents

What is Mexican Street Corn Soup Crockpot (Elote/Esquites)?

Before diving into the soup, let’s talk about its inspiration: Mexican street corn. Known as Elote when served on the cob, or Esquites when off the cob in a cup, it’s a beloved street food across Mexico. The traditional preparation involves grilled corn slathered with mayonnaise or crema, then dusted with chili powder, a squeeze of fresh lime juice, and crumbled cotija cheese. The flavor profile is simply irresistible, a perfect balance of creamy, tangy, spicy, and savory that I absolutely adore. My soup aims to capture all those delicious notes in a comforting, spoonable form.

Why You’ll Love This Mexican Street Corn Soup Crockpot Recipe

I truly believe this recipe is a game-changer for busy home cooks like me. Here’s why I think you’ll fall in love with it:

Effortless Slow Cooker Magic: My Crockpot handles the heavy lifting, allowing me to set it and forget it. I can go about my day knowing a delicious meal is cooking itself.
Vibrant, Authentic Flavors: This soup perfectly captures the iconic taste of Mexican street corn. It’s creamy, smoky, a little spicy, and wonderfully savory.
Ultimate Comfort Food: There’s nothing quite like a warm, flavorful soup to bring comfort to the table, especially after a long day.
Simple & Satisfying: I find it’s incredibly satisfying to make a meal that tastes this complex with such minimal hands-on effort. It truly brings vibrant street food flavors to my kitchen.

Ingredients for Your Slow Cooker Mexican Street Corn Soup Crockpot

Here are the simple ingredients I use to bring this delicious soup to life:

1 white onion, diced
1 poblano pepper or jalapeno pepper, diced
2 cloves garlic, diced or minced
2 tsp chili powder
2 tsp cumin
1 tsp sea salt
1 tbsp olive oil or avocado oil
2 cups frozen corn
2 med russet potatoes, peeled and diced
1 chipotle pepper in adobo sauce, diced
2 tbsp adobo sauce
1 lb chicken breast
6 cups chicken broth
8 oz cream cheese or creme fraiche
6 slices of smoked beef bacon
2 limes, optional for garnish
cilantro, optional for garnish
1/2 cup cotija cheese

Step-by-Step Instructions: Making Your Mexican Street Corn Soup Crockpot Style

I’ve broken down the process into easy-to-follow steps, so you can confidently create this delicious soup.

I start by heating a large sauté pan to medium heat. Once it’s hot, I add the olive oil or avocado oil. Then, I sauté the diced onion, pepper, and garlic until they’re softened and fragrant, which usually takes about 3-4 minutes. This step really builds the foundational flavors for the soup.
After about 3 minutes, I toss in the chili powder and cumin. I sauté these spices for another minute until they smell wonderfully fragrant, allowing their flavors to bloom. Then, I transfer the sautéed aromatics to my slow cooker.
Next, I add the frozen corn, diced potatoes, diced chipotle pepper, adobo sauce, chicken breast, and chicken broth to the slow cooker. I give it a gentle stir to make sure everything is well combined.
I set my slow cooker to cook on low for 1 hour. Alternatively, if I’m short on time, I can cook it on high for 1-2 hours, until the chicken is cooked through and the potatoes are tender.
With about 30 minutes remaining before the cook time is complete, I carefully remove the cooked chicken breasts from the slow cooker. I use two forks to shred the chicken, then return the shredded chicken to the slow cooker.
Finally, I stir in the cream cheese or crème fraîche until it’s fully melted and incorporated. This is what makes the soup so wonderfully rich and creamy.
While the soup finishes, I prepare the smoked beef bacon. I cook it on the stovetop or in the oven until it reaches my desired crispiness. Once it cools a bit, I crumble it.
I serve the soup hot, garnishing generously with the crumbled smoked beef bacon, cotija cheese, a squeeze of fresh lime juice, and fresh cilantro. I always add salt and pepper to taste if needed!

Maya Anderson

Amazing Mexican Street Corn Soup Crockpot: Effortless Comfort

This incredible Mexican Street Corn Soup Crockpot recipe is a hearty, comforting meal that brings all the vibrant flavors of Mexican street corn into a warm, inviting bowl. Best of all, your slow cooker does most of the work, simmering away until it’s ready to nourish your family.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 55

Total Time 1 5

Servings: 6 servings

Course: Dinner, Soup

Cuisine: Mexican

Calories: 527

Ingredients Equipment Method Notes

Ingredients

1 white onion diced
1 poblano pepper or jalapeno pepper diced
2 cloves garlic diced or minced
2 tsp chili powder
2 tsp cumin
1 tsp sea salt
1 tbsp olive oil or avocado oil
2 cups frozen corn
2 med russet potatoes peeled and diced
1 chipotle pepper in adobo sauce diced
2 tbsp adobo sauce
1 lb chicken breast
6 cups chicken broth
8 oz cream cheese or creme fraiche
6 slices smoked beef bacon
2 limes optional for garnish
cilantro optional for garnish
1/2 cup cotija cheese

Equipment

Large Sauté Pan
slow cooker
two forks
stovetop
Oven
Airtight Containers
microwave

Method

I start by heating a large sauté pan to medium heat. Once it’s hot, I add the olive oil or avocado oil. Then, I sauté the diced onion, pepper, and garlic until they’re softened and fragrant, which usually takes about 3-4 minutes. This step really builds the foundational flavors for the soup.
After about 3 minutes, I toss in the chili powder and cumin. I sauté these spices for another minute until they smell wonderfully fragrant, allowing their flavors to bloom. Then, I transfer the sautéed aromatics to my slow cooker.
Next, I add the frozen corn, diced potatoes, diced chipotle pepper, adobo sauce, chicken breast, and chicken broth to the slow cooker. I give it a gentle stir to make sure everything is well combined.
I set my slow cooker to cook on low for 1 hour. Alternatively, if I'm short on time, I can cook it on high for 1-2 hours, until the chicken is cooked through and the potatoes are tender.
With about 30 minutes remaining before the cook time is complete, I carefully remove the cooked chicken breasts from the slow cooker. I use two forks to shred the chicken, then return the shredded chicken to the slow cooker.
Finally, I stir in the cream cheese or crème fraîche until it’s fully melted and incorporated. This is what makes the soup so wonderfully rich and creamy.
While the soup finishes, I prepare the smoked beef bacon. I cook it on the stovetop or in the oven until it reaches my desired crispiness. Once it cools a bit, I crumble it.
I serve the soup hot, garnishing generously with the crumbled smoked beef bacon, cotija cheese, a squeeze of fresh lime juice, and fresh cilantro. I always add salt and pepper to taste if needed!

Notes

Garnishes are essential for elevating this soup! Consider adding sour cream, hot sauce, jalapeño slices, or diced avocado alongside the suggested bacon, cotija, lime, and cilantro. For variations, make it vegetarian by swapping chicken broth for vegetable broth and omitting chicken (add black beans for heartiness), or vegan with dairy-free cream cheese/crème fraîche. Ingredient swaps like feta for cotija, smoked paprika for chipotle, or bell pepper for poblano are also great. Adjust spice by reducing or adding chipotle or cayenne.

For maximizing flavor, char frozen corn on a hot skillet before adding it to the slow cooker. To save time, prep onions, peppers, and measure spices ahead. This soup stores well: refrigerate leftovers in airtight containers for 3-4 days, or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave. If your soup is too thin, use a cornstarch slurry; if too thick, add more broth. Boost bland flavors with more salt, lime juice, or spices. To avoid mushy corn, especially fresh, add it later in the cooking process. Serve this hearty soup with warm tortillas, a crisp green salad, rice, or seasoned black beans.

Customizing Your Soup: Variations & Substitutions

I love how adaptable this recipe is; I can easily tweak it to fit different dietary needs or just what I have on hand.

Vegetarian & Vegan Adaptations

If I want to make this soup vegetarian, I simply swap the chicken broth for vegetable broth and omit the chicken breast. For added heartiness, I often throw in a can of drained and rinsed black beans or extra corn. To make it fully vegan, I just use a dairy-free cream cheese or crème fraîche alternative.

Ingredient Swaps for Common Items

I’ve learned that sometimes I don’t have every ingredient, and that’s okay! Here are my go-to substitutions:

Ingredient	Best Substitution	Notes
Cotija Cheese	Feta cheese (crumbled), Parmesan cheese (grated)	Feta offers similar saltiness and tang; Parmesan for umami.
Chipotle Pepper in Adobo	Smoked paprika + a pinch of cayenne pepper, or a dash of liquid smoke	Adjust spice level to your preference.
Poblano Pepper	Green bell pepper (for mildness), Jalapeño (for more heat)	Poblano offers mild heat; bell pepper is sweeter; jalapeño is spicier.
Cream Cheese/Creme Fraiche	Full-fat coconut milk (for dairy-free/vegan), Heavy cream	Coconut milk will add a subtle coconut flavor; heavy cream is richer.
Chicken Breast	Black beans, chickpeas, or additional vegetables	For vegetarian options, add at the beginning with other ingredients.

Adjusting the Spice Level

I know everyone has different preferences for heat. To make this soup milder, I simply reduce the amount of chipotle in adobo or omit it entirely. For those who love a kick, I suggest adding an extra pinch of cayenne pepper with the chili powder and cumin, or even garnishing with thinly sliced fresh jalapeños at the end.

Making Ahead & Meal Prep Tips

For those super busy days, I love to get a head start on my cooking. I often dice my onions and peppers ahead of time and store them in an airtight container in the fridge. If I’m using pre-cooked chicken, I’ll shred that in advance. Measuring out the dry spices into a small container also saves a few precious minutes when I’m ready to assemble the soup.

Storing, Freezing & Reheating Your Soup

I always make a big batch of this soup because it stores so well!

For leftovers, I let the soup cool completely before transferring it to airtight containers. It will keep beautifully in the refrigerator for up to 3-4 days.

This soup also freezes like a dream. I portion it into individual servings or larger family-sized containers, leaving some headspace for expansion. Once frozen, it will last for up to 3 months. When I’m ready to enjoy it, I thaw it overnight in the refrigerator.

To reheat, I gently warm the soup on the stovetop over medium-low heat, stirring occasionally until heated through. If I’m reheating a single serving, the microwave works perfectly, usually in 2-3 minute intervals, stirring in between.

What to Serve with Your Mexican Street Corn Soup Crockpot

While this Mexican Street Corn Soup Crockpot recipe is hearty enough on its own, I love serving it with a few simple sides. Warm tortillas, especially lightly toasted ones, are perfect for dipping. A crisp green salad with a light vinaigrette makes a lovely contrast. Sometimes I’ll serve it with a side of fluffy rice or a bowl of seasoned black beans to make it an even more complete meal.

Frequently Asked Questions (FAQs)

Can I use fresh chicken thighs instead of breasts? Absolutely! Chicken thighs would be wonderful in this soup. They tend to be more forgiving and stay juicy during slow cooking. I’d recommend keeping the cook time similar.
Is this soup spicy? I find the level of spice to be moderate, thanks to the poblano pepper and chipotle in adobo. It offers a nice warmth without being overwhelmingly hot. You can easily adjust it to your preference by using a jalapeño for more heat or reducing the chipotle.
Can I add other vegetables? Yes, feel free to get creative! Bell peppers, zucchini, or even a handful of spinach stirred in at the end would be great additions. Just remember that adding more vegetables might require a slight adjustment in broth or seasoning.

Conclusion

I hope this Mexican Street Corn Soup Crockpot recipe becomes a new favorite in your kitchen, just as it has in mine. I love how it makes cooking a delicious, comforting meal so incredibly easy, letting my slow cooker do all the heavy lifting. The vibrant flavors of Mexican street corn are truly something special in this soup, and I know you’ll enjoy every spoonful. I always say cooking should be joyful, not a chore, and this recipe truly embodies that philosophy.

I’d absolutely love to hear from you! Please leave a comment below and let me know how your soup turned out, or if you have any favorite toppings you like to add. Your experiences and questions help our whatwillcook.com community grow, and I always enjoy connecting with fellow home cooks! Happy cooking!