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Creamy Crockpot Mexican Street Corn Soup (Elote Inspired)

A close-up of creamy Mexican street corn soup featuring shredded chicken, corn kernels, and a generous topping of cotija cheese and cilantro.
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Welcome! I’m Sarah, and I’m so happy you’re here. This Mexican Street Corn Soup captures the bold, zesty flavors of authentic elote in a rich, comforting bowl. This slow cooker recipe makes weeknight dinners easy and delicious.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts
  • 2 (15 ounce) cans sweet corn, drained
  • 1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 cup water
  • 1 cup frozen corn kernels
  • 1 medium yellow onion, chopped
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup Cotija cheese, crumbled (for topping)
  • 1/4 cup fresh cilantro, chopped (for topping)
  • Lime wedges (for serving)
  • Tortilla strips (for serving)

Instructions

  1. Place the chicken breasts, drained sweet corn, Rotel, diced green chilies, chicken broth, heavy cream, water, frozen corn, onion, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper into your slow cooker.
  2. Stir all ingredients together until they are well combined.
  3. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  4. About 30 minutes before serving, remove the chicken breasts from the slow cooker. Shred the chicken using two forks. Return the shredded chicken to the soup and stir to combine.
  5. Taste the soup and adjust salt and pepper if needed. If you prefer a thicker soup, you can mash some of the corn against the side of the pot.
  6. Ladle the Mexican Street Corn Soup into bowls. Top each serving generously with crumbled Cotija cheese, fresh cilantro, and a few tortilla strips. Serve immediately with lime wedges on the side.

Notes

  • For a dairy-free friendly option, substitute the heavy cream with full-fat coconut milk and omit the Cotija cheese topping, or use a dairy-free feta alternative.
  • If you want to make this a Chicken Mexican Street Corn Soup Instant Pot version, cook on high pressure for 10 minutes, followed by a natural pressure release for 10 minutes before quick releasing the rest.
  • To add extra heat, include 1/4 teaspoon of cayenne pepper with the spices.

Nutrition

Find it online: https://cutcooktaste.com/mexican-street-corn-soup-recipe/