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A warm, comforting one-pot soup combining creamy, smoky, and hearty flavors inspired by Mexican street corn. Features sweet corn, smoky chipotle, tender chicken, potatoes, spices, and crispy bacon in a creamy broth.

Ingredients

Scale
  • 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 medium 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 crème fraîche (or canned coconut milk for dairy-free option)
  • 6 slices bacon
  • Fresh cilantro (optional for garnish)
  • 1/2 cup cotija cheese
  • 2 limes (optional for garnish)

Instructions

  1. Dice the white onion and poblano or jalapeño, mince the garlic, peel and cube the russet potatoes, chop the chipotle pepper, and measure the frozen corn and chicken broth.
  2. Heat a large sauté pan over medium heat and add 1 tablespoon olive or avocado oil.
  3. Sauté the onion, pepper, and garlic until softened, about 3 minutes.
  4. Sprinkle in chili powder, cumin, and sea salt and cook 1–2 minutes to bloom the spices.
  5. Transfer the sautéed vegetable mixture to the slow cooker or Instant Pot.
  6. Add the frozen corn, diced potatoes, chopped chipotle pepper, adobo sauce, chicken breasts, and chicken broth to the cooker.
  7. For slow cooker: cover and cook on low for 6–8 hours until potatoes are fork-tender and chicken is cooked through.
  8. For Instant Pot: seal the lid, cook on High Pressure for 15 minutes, then quick-release the pressure.
  9. About 30 minutes before the slow cooker time is up, or immediately after Instant Pot pressure release, stir in the cream cheese or crème fraîche until melted and smooth.
  10. Shred the chicken directly in the pot with two forks and stir it into the soup.
  11. Cook the bacon until crispy (stovetop or bake at 400°F/205°C for 15–20 minutes), then crumble.
  12. Taste the soup and adjust seasoning with salt, pepper, and a squeeze of lime juice.
  13. Serve hot topped with crumbled bacon, cotija cheese, fresh lime juice, and chopped cilantro.

Notes

Use low-sodium chicken broth to manage salt levels better and season at the end., To control heat, start with one chipotle pepper and 1-2 tbsp adobo sauce, add more if desired., For extra texture, set aside 1/2 cup corn kernels and stir in at the end for crisp bites., For a dairy-free version, substitute cream cheese with canned coconut milk and stir in toward the end to warm through., If soup is too thin, simmer uncovered to reduce or add a cornstarch slurry to thicken., For easy bacon cooking, bake strips at 400°F (205°C) for 15-20 minutes., Char or roast poblano pepper before dicing for intensified smoky flavor., Shred chicken directly in pot to keep it juicy and save time., Freeze leftovers (without toppings) in airtight containers, thaw overnight in fridge, reheat gently, add fresh garnishes before serving.

Nutrition

Find it online: https://mamapantry.com/slow-cooker-mexican-street-corn-soup/