Description
A creamy, cozy crockpot soup inspired by Mexican street corn, loaded with tender chicken, sweet corn, and warm spices.
Ingredients
Scale
- Boneless skinless chicken breasts or thighs 1½ lb (680 g)
- Olive oil 1 tbsp
- Yellow onion finely chopped 1 medium
- Garlic cloves minced 4
- Frozen or canned corn kernels drained 3 cups
- Low-sodium chicken broth 4 cups (960 ml)
- Fire-roasted diced tomatoes 1 can (14–15 oz / 400 g)
- Cream cheese softened 4 oz (115 g)
- Heavy cream ½ cup (120 ml)
- Shredded cheddar or Monterey Jack cheese 1 cup (120 g)
- Chili powder 1½ tsp
- Ground cumin 1 tsp
- Smoked paprika 1 tsp
- Dried oregano ½ tsp
- Kosher salt 1 tsp (adjust to taste)
- Black pepper ½ tsp
- Fresh lime juice 2 tbsp
- Optional toppings
Crumbled cotija or feta cheese - Fresh cilantro chopped
- Chili powder or tajín
- Avocado slices
- Tortilla strips
Instructions
- Add the chicken to the slow cooker and drizzle with olive oil.
- Scatter the onion, garlic, corn, and diced tomatoes evenly over the chicken.
- Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, and black pepper.
- Pour in the chicken broth and gently stir to combine without breaking up the chicken.
- Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is very tender.
- Remove the chicken from the slow cooker and shred it using two forks.
- Return the shredded chicken to the soup and stir well.
- Add the cream cheese and stir until fully melted and incorporated.
- Pour in the heavy cream and shredded cheese, stirring gently until smooth and creamy.
- Stir in the fresh lime juice, taste, and adjust seasoning as needed.
- Ladle into bowls and finish with cotija, cilantro, chili powder, avocado, and tortilla strips if desired.
Notes
- For a lighter version, substitute half-and-half for heavy cream and reduce cheese slightly.
- For extra heat, add diced jalapeño or a pinch of cayenne.
- This soup thickens as it cools; add a splash of broth when reheating.
- Prep Time: 15 Minutes
- Cook Time: 6–7 hours on Low or 3–4 hours on High
- Category: Soup
- Method: Slow Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 Bowl
- Calories: 420Kcal
- Fat: 22g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 32g
Keywords: Mexican Street Corn Chicken Soup