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Creamy & Zesty Slow Cooker Mexican Street Corn Soup (Elote Style)

Close-up of a bowl of creamy mexican street corn soup topped with shredded chicken, cotija cheese, tortilla strips, and cilantro.
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Capture the bold, zesty, and smoky flavors of Mexican street corn in a comforting, creamy soup. This slow cooker recipe makes preparing this favorite dish simple for any weeknight dinner.

Ingredients

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  • 1 pound boneless, skinless chicken breasts (optional, omit for vegetarian)
  • 2 (15 ounce) cans whole kernel corn, drained
  • 1 (15 ounce) can cream style corn
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 cup chicken broth or vegetable broth
  • 1 cup water
  • 1 medium white onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (adjust to your spice preference)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream or half-and-half
  • Juice of 1 lime
  • For Topping: Cotija cheese, fresh cilantro, lime wedges, crushed tortilla strips

Instructions

  1. Place the chicken breasts, drained whole kernel corn, cream style corn, green chilies, broth, and water into your slow cooker.
  2. Add the chopped onion, minced garlic, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper to the slow cooker. Stir all ingredients together until combined.
  3. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is cooked through.
  4. Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the soup.
  5. Stir in the cubed cream cheese until it melts completely into the soup, creating a creamy base.
  6. Stir in the heavy cream and lime juice. Heat on LOW for an additional 10 minutes, or until the soup is heated through. Do not boil after adding the cream.
  7. Taste the soup and adjust salt or spice levels as needed.
  8. Ladle the soup into bowls and serve immediately with your desired toppings like crumbled Cotija cheese, fresh cilantro, and crushed tortilla strips.

Notes

  • To make this recipe vegetarian, skip the chicken and use vegetable broth. You can add 1 (15 ounce) can of rinsed and drained black beans during the last hour of cooking for added substance.
  • For a smoky flavor boost, roast or char some of the corn kernels in a dry skillet before adding them to the slow cooker.
  • If you prefer a thicker soup, remove about 1 cup of the soup mixture (before adding cream cheese), blend it until smooth, and stir it back into the pot.

Nutrition

Find it online: https://bringdish.com/mexican-street-corn-soup-elote-style-recipe/