Slow Cooker Mexican Street Corn Soup
This Slow Cooker Mexican Street Corn Soup is a creamy, comforting twist on classic elote, loaded with sweet corn, smoky spices, and a hint of zesty lime. Made in the crockpot, it’s effortless to prepare and perfect for cozy weeknights, meal prep, or casual get-togethers.
Craving all the flavors of Mexican street corn but want something cozy and easy? This Slow Cooker Mexican Street Corn Soup is the ultimate comfort food twist on elote! It’s creamy, cheesy, a little smoky, and packed with sweet corn, zesty lime, and just the right amount of spice.
The best part? Your slow cooker does all the work—just toss in the ingredients, let it simmer, and come back to a warm, flavorful soup that tastes like it came straight from a food truck. Perfect for busy weeknights, meal prep, or when you just want a big bowl of something delicious and comforting.
Looking for other Mexican inspired recipes? Check out my Creamy Beef Taco Soup, Turkey Enchilada Casserole, and Creamy Chicken Tortilla Soup!
Why You'll Love This Recipe
- Cheesy, creamy perfection - A blend of Cotija cheese makes it rich, gooey, and completely addictive.
- Hands-off cooking - The slow cooker does all the work! Just toss everything in, let it cook, and stir before serving.
- Customizable heat - Keep it mild with poblanos, or spice it up with jalapeños or a dash of hot sauce.
- Crowd-pleaser for any occasion - Perfect for game day, potlucks, or backyard parties—everyone goes back for seconds.
Ingredients
Boneless Skinless Chicken Breasts - this adds bulk and lean protein to this chicken and corn soup recipe.
Frozen Corn - I love the flavor and texture of frozen corn over canned corn. It is frozen at peak freshness and adds delicious sweetness to this soup! For an even elevated flavor, you can use the frozen Fire Roasted Corn! Of course you can also use fresh corn if it is in season.
White Onion and Garlic - these both add a ton of flavor to the soup!
Poblano Pepper - a mild chili pepper that’s popular in Mexican cooking for its rich, slightly smoky flavor and gentle heat.
Yellow Potatoes - waxy yellow potatoes are perfect for a soup like this and add a great texture to it.
Spices - chili powder and cumin are the main spices used in this Mexican Street corn Soup.
Chicken Broth - this is the base of this broth-based soup.
Sour Cream - this is added to the broth for a super creamy soup that tastes just like Mexican Street Corn Dip!
Lime Juice - a squeeze of fresh lime juice brightens up the flavors.
Cotija Cheese - crumbly, salty Mexican cheese that adds a punch of flavor to just about anything you sprinkle it on and is the perfect topping for Mexican Street Corn Soup.
Cilantro - chopped fresh cilantro, for topping!
Please refer to the recipe card for the complete list of ingredients.
Variations
Different Protein - instead of chicken breasts you can use chicken thighs, chicken tenders, ground chicken, or ground turkey.
Add Some Spice - Poblano peppers add mild flavor, but if you love spice, mix in diced jalapeños or a pinch of cayenne.
Different Cream - instead of sour cream you can use 8 ounces of cream cheese or plain whole milk Greek yogurt.
Different Cheese - if you can't find cotija cheese, you can use crumbled feta instead. You could also stir in some Monterey Jack cheese or cheddar cheese to make the soup extra cheesy.
Step by Step Instructions
Photo 1. Add the chicken, onion, poblano, corn, potatoes, spices, garlic, and broth to a large slow cooker.
Photo 2. Cover and cook on high for 3-4 hours or low for 6-8 hours.
Photo 3. Remove the chicken and shred to bite-sized pieces. Return to the slow cooker.
Photo 4. Transfer 1 cup of broth to a medium bowl with the sour cream. Whisk until smooth.
Photo 5. Stir in the sour cream mixture into the slow cooker along with the cotija cheese.
Photo 6. Serve topped with additional cotija cheese and chopped cilantro. Enjoy!
Expert Tips
Don’t skip the lime – A squeeze of fresh lime juice at the end brightens all the rich flavors and balances the creaminess.
Finish with fresh toppings – Add cilantro, extra Cotija, chili powder, or a sprinkle of Tajín right before serving for a restaurant-worthy finish.
Storage - store leftovers in an airtight container in the refrigerator for 3-5 days.
Serving Suggestions - I love serving this with some deliciously crispy tortilla chips and a simple side salad.
Recipe FAQs
It’s naturally mild when made with poblano peppers and chili powder, but you can easily adjust the heat. For a spicier kick, add diced jalapeños, chipotle powder, or a dash of hot sauce.
To make it vegetarian, omit the chicken and use vegetable broth instead of chicken broth. For a vegan version, swap the dairy with coconut milk or a plant-based cream and use vegan cheese or nutritional yeast for that creamy flavor.
Because of the dairy in the soup, it does not freeze and thaw well.
Other Soup Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Slow Cooker Mexican Street Corn Dip
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 white onion diced
- 1 poblano pepper stem and seeds removed, diced
- 2 cups frozen corn
- 5 yellow potatoes diced
- 3 cloves garlic minced
- 1 tablespoon chili powder
- 2 teaspoon cumin
- ½ teaspoon salt
- 6 cups chicken broth
- 8 ounces sour cream
- juice from 1 lime
- ¾ cup cotija cheese plus more for topping
- fresh chopped cilantro for topping
Instructions
- Add chicken, onion, poblano, corn, potatoes, garlic, spices, salt, and chicken broth to a large slow cooker.
- Stir well to combine.
- Cook on high for 3-4 hours or low for 6-8 hours.
- Remove the chicken, shred into bite-sized pieces, and return to the slow cooker.
- Remove 1 cup of broth and add to a medium bowl with the sour cream. Whisk together until smooth and creamy.
- Return the sour cream mixture back to the slow cooker and stir well to combine.
- Stir in the cotija cheese.
- Serve topped with more crumbled cotija cheese and chopped fresh cilantro.
- Enjoy!
