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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.
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Prep Time 15 minutes
Cook Time 4 hours
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.