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Crockpot Mexican Street Corn Soup

  • Author: EMMA
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: Mexican-Inspired

Description

Creamy, smoky, and kissed with lime, this Crockpot Mexican Street Corn Soup captures all the magic of elote in a warm, comforting bowl. Slow cooker friendly and flavor-packed, it’s perfect for any season.

Ingredients

Units Scale
  • 1 tbsp olive oil
  • 1 small red onion, diced
  • 1 medium jalapeño, seeded and minced
  • 3 cloves garlic, minced
  • 2 (12 oz) boneless, skinless chicken breasts
  • 1 (12 oz) package fire-roasted frozen corn
  • 1 (4 oz) can diced green chiles
  • 1 tbsp Tajín seasoning
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1/2 tsp table salt
  • 1/4 tsp finely ground black pepper
  • 4 cups (32 oz) chicken stock or low-sodium chicken broth
  • 2 cups full-fat sour cream or full-fat Greek yogurt
  • 1/2 cup shredded Monterey Jack cheese
  • Juice of one lime
  • 1/4 cup chopped cilantro
  • 1/2 cup crumbled queso fresco
  • Lime wedges & extra cilantro for garnish

Instructions

  1. Heat olive oil in a large pan over medium-high heat. Add diced red onion and jalapeño. Cook for 3–4 minutes until softened. Stir in garlic and cook another 30 seconds.
  2. Transfer the sautéed mix to your slow cooker. Add chicken breasts, corn, green chiles, Tajín, cumin, chili powder, salt, and pepper.
  3. Pour in the chicken stock. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender.
  4. Remove chicken, shred with two forks, and return to the crockpot.
  5. Add sour cream (or Greek yogurt), shredded Monterey Jack, lime juice, and chopped cilantro. Stir and let warm through on LOW for 3–5 minutes.
  6. Ladle into bowls and top with crumbled queso fresco, extra cilantro, and a lime wedge.

Equipment

Notes

Store leftovers in an airtight container in the fridge for up to 4 days or freeze (without dairy) for up to 3 months. Reheat gently on stovetop or in the microwave. Adjust spice with more jalapeño or chili powder if desired.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 370
  • Sugar: 6g
  • Sodium: 720mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 80mg

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Find it online: https://emmaarecipes.com/crockpot-mexican-street-corn-soup/