Introduction

Remember those vibrant, flavorful cups of elote you’d grab from a street vendor, bursting with creamy, zesty goodness? What if I told you that you could capture that same magic, but in a warm, comforting bowl of soup, right in your own kitchen, with minimal fuss? This Slow Cooker Mexican Street Corn Soup is that dream come true! It’s the kind of recipe that fills your home with an amazing aroma and delivers a hug in a bowl, perfect for those chilly evenings or whenever you need a little taste of sunshine.

Why You’ll Love This Recipe

Fast Prep, Slow Cooker Magic: Most of the work is done before your slow cooker takes over. Just toss everything in and let it work its magic!
Incredibly Easy: Seriously, if you can chop an onion and open a can, you can make this soup. It’s that straightforward.
Perfect for Gifting (or Sharing): Make a big batch and freeze portions for easy meals later, or share the deliciousness with a friend who needs a little comfort.
Crowd-Pleasing Flavor: The blend of sweet corn, smoky chiles, tender chicken, and zesty lime is universally loved. It’s a guaranteed hit for family dinners or potlucks.

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need for this delightful soup:

2 (12 oz.) boneless, skinless chicken breasts: The hearty base of our soup.
1/4 cup cilantro, chopped: For that fresh, herbaceous brightness.
1 (12 oz.) package fire-roasted frozen corn: The smoky, sweet stars of the show! Fire-roasting adds an extra layer of deliciousness.
3 cloves garlic, minced: Because what good soup doesn’t have garlic?
1 (4 oz.) can diced green chiles: A mild kick of smoky pepper flavor that’s just right.
1 medium jalapeño, seeded and minced: For a touch of gentle heat. Seed it if you prefer less spice, leave a few seeds if you like it a bit more fiery!
Juice of 1 lime: That essential zesty tang that makes everything pop.
1 small red onion, chopped: Adds a subtle sweetness and beautiful color.
4 cups chicken stock or low-sodium chicken broth: The flavorful liquid that brings it all together.
1/4 tsp black pepper, finely ground: Just a touch to enhance the other flavors.
2 tsp chili powder: For that classic Mexican-inspired warmth.
1/2 tsp salt: To season everything perfectly.
1 tbsp Tajín seasoning: This is a game-changer! A tangy, slightly spicy, citrusy blend that’s incredibly addictive.
1 tbsp olive oil: A little fat to help bloom those spices.
2 tsp ground cumin: Earthy and aromatic, it’s a must-have for this flavor profile.
1/2 cup Monterey Jack cheese, shredded: Melts beautifully and adds a mild, creamy cheese factor.
1/2 cup queso fresco, crumbled: This crumbly, salty cheese adds a delightful finishing touch.
2 cups sour cream: For that signature creamy, cooling element that balances the spice.

How to Make It

Alright, let’s get this cozy soup started! It’s so simple, you’ll wonder why you haven’t made it sooner.

The Grand Toss: Grab your trusty slow cooker. Place the chicken breasts, chopped cilantro, fire-roasted corn, minced garlic, diced green chiles, minced jalapeño, fresh lime juice, chopped red onion, chicken stock, black pepper, chili powder, salt, Tajín seasoning, olive oil, and ground cumin right into the slow cooker insert.
Give It a Stir: Gently stir everything together to make sure all those wonderful ingredients are well combined and coated in that savory broth.
Cook Away: Pop the lid on securely. Cook on the LOW setting for 6-8 hours, or on the HIGH setting for 3-4 hours. You’ll know it’s ready when the chicken is cooked through and easily shreds. I usually start mine on a low setting in the morning, and it’s ready for a delicious dinner by the time I’m home from work!
Shredded Chicken Perfection: Carefully remove the cooked chicken breasts from the slow cooker and place them on a plate or cutting board. Using two forks, shred the chicken until it’s nice and flaky.
Back to the Pot: Return the beautifully shredded chicken back into the slow cooker with the rest of the soup. Give it another good stir to distribute the chicken evenly.
Serve it Up! Ladle generous portions of this heartwarming soup into your favorite bowls.
The Grand Finale: Top each bowl with a sprinkle of shredded Monterey Jack cheese, a crumble of queso fresco, and a dollop of cooling sour cream. The melted cheese and creamy sour cream are the perfect counterpoints to the vibrant flavors in the soup.

Substitutions & Additions

This recipe is wonderfully adaptable! Here are a few ideas to make it your own:

No Chicken? No Problem! You can easily make this a vegetarian soup by omitting the chicken and adding in an extra can of corn or some black beans. For a vegan version, use vegetable broth and omit the cheese and sour cream, perhaps topping with avocado or a cashew cream instead.
Spice Level: If you love heat, leave some seeds in the jalapeño or add a pinch of cayenne pepper to the slow cooker. For a milder soup, make sure to thoroughly seed and de-rib the jalapeño, or omit it entirely.
Creaminess Boost: For an even creamier soup, stir in half a cup of heavy cream or half-and-half during the last 30 minutes of cooking.
Extra Veggies: Feel free to add in some diced bell peppers (any color!) or a can of drained and rinsed black beans along with the other ingredients.

Tips for Success

A few little tricks can make this soup even more enjoyable:

Don’t Overcook the Chicken: While the slow cooker is forgiving, be mindful of the cooking times. Overcooked chicken can become dry.
Taste and Adjust: Before serving, give your soup a taste. You might want to add a pinch more salt, a squeeze of lime, or a dash more chili powder to suit your palate.
Prep Ahead: Chop your onion and mince your garlic ahead of time to make the “toss-in” step even quicker.
Shredding Tip: If the chicken is difficult to shred, you can let it cool slightly before attempting, or use a stand mixer with the paddle attachment on low speed to shred it in seconds!

How to Store It

Leftovers are a good thing! This soup stores beautifully.

In the Refrigerator: Let the soup cool completely, then transfer it to an airtight container. It will stay delicious in the fridge for up to 3-4 days.
In the Freezer: For longer storage, ladle cooled soup into freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave. You might need to add a splash of chicken broth or water if the soup has thickened.

FAQs

Got questions? I’ve got answers!

Can I use fresh corn instead of frozen? Absolutely! If using fresh corn, you’ll likely need about 2-3 cups of kernels. You can either add it directly to the slow cooker, or for a slightly softer texture, you can sauté it briefly in a little olive oil before adding it.
Is this soup spicy? This recipe has a mild to moderate kick from the jalapeño and chili powder, balanced by the creamy toppings. If you’re sensitive to spice, you can omit the jalapeño entirely or remove all seeds and membranes.
Can I make this on the stovetop? Yes! Sauté the onion and garlic in olive oil in a large pot over medium heat until softened. Add all other ingredients (except toppings) and bring to a simmer. Reduce heat, cover, and cook for at least 30 minutes, or until chicken is cooked through. Shred chicken and stir back into the pot. Serve with toppings.

Slow Cooker Mexican Street Corn Soup

A comforting and flavorful slow cooker soup inspired by Mexican street corn (elote), featuring tender chicken, smoky corn, and zesty lime, topped with cheese and sour cream.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 4

Servings 6 bowls

Equipment

Slow Cooker
Forks For shredding chicken
Plate or cutting board For shredding chicken
Airtight container For storing leftovers
Freezer-safe container For freezing leftovers
Large pot For stovetop alternative

Ingredients

Main ingredients

2 (12 oz.) boneless, skinless chicken breasts
1 package fire-roasted frozen corn
4 cups chicken stock or low-sodium chicken broth
0.5 cup Monterey Jack cheese, shredded
0.5 cup queso fresco, crumbled
2 cups sour cream

Aromatics & Seasonings

3 cloves garlic, minced
1 medium jalapeño, seeded and minced Seed for less spice
1 lime, juiced
1 small red onion, chopped
0.25 tsp black pepper, finely ground
2 tsp chili powder
0.5 tsp salt
1 tbsp Tajín seasoning
1 tbsp olive oil
2 tsp ground cumin

Garnishes

0.25 cup cilantro, chopped
1 (4 oz.) can diced green chiles

Instructions

Combine chicken breasts, cilantro, fire-roasted corn, minced garlic, diced green chiles, minced jalapeño, lime juice, chopped red onion, chicken stock, black pepper, chili powder, salt, Tajín seasoning, olive oil, and ground cumin in the slow cooker insert.
Stir everything together to ensure ingredients are well combined.
Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chicken is cooked through and easily shreds.
Remove cooked chicken breasts from the slow cooker and shred using two forks on a plate or cutting board.
Return the shredded chicken to the slow cooker and stir to combine.
Ladle soup into bowls.
Top each bowl with shredded Monterey Jack cheese, crumbled queso fresco, and a dollop of sour cream.

Notes

For a vegetarian version, omit chicken and add an extra can of corn or black beans. For a vegan version, use vegetable broth and omit cheese and sour cream, topping with avocado or cashew cream. For extra heat, leave seeds in the jalapeño or add cayenne. For an even creamier soup, stir in 1/2 cup heavy cream or half-and-half during the last 30 minutes of cooking. Feel free to add diced bell peppers or black beans. Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.