Slow Cooker Mexican Street Corn Soup
A delightful and comforting Mexican-inspired soup featuring sweet corn and a creamy broth, perfect for busy weeknights and gatherings.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 4 cups frozen corn kernels
- 1 onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 jalapeño, seeded and diced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Lime wedges (for serving)
- Cilantro (for serving)
- Crushed tortilla chips (for serving)
Instructions
- Prep the vegetables by adding the corn, diced onion, bell pepper, minced garlic, and diced jalapeño to your slow cooker.
- Season the mix by sprinkling in the chili powder, cumin, and smoked paprika. Season with salt and pepper to taste.
- Combine with broth by pouring in the chicken or vegetable broth and stirring all the ingredients together until well mixed.
- Cook by covering the slow cooker and cooking on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender.
- Add the heavy cream once the cooking time is up, then taste and adjust the seasonings as needed.
- Serve hot, garnished with lime wedges, fresh cilantro, and crushed tortilla chips.
Notes
Avoid sogginess by adding fresh corn during the last hour of cooking. For a milder soup, adjust the jalapeño use.