Creamy Mexican Street Corn Chicken Soup
This Crockpot Mexican Street Corn Soup is a creamy and flavorful dish, perfect for a comforting meal. The sweetness of the corn is balanced by the savory broth and tender chicken, while the toppings of fresh cilantro, crumbled cheese, and a squeeze of lime add a burst of freshness. Slow-cooked to perfection, this soup is a delightful twist on classic Mexican street corn.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Total Time: 0 hours
- Yield: 6 1x
Ingredients
Scale
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 4 cups frozen corn
- 1 (8 ounce) package cream cheese, softened
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
- Crumbled cheese, for garnish
- Lime wedges, for garnish
Instructions
- In a crockpot, combine the chicken broth, shredded chicken, frozen corn, cream cheese, diced tomatoes and green chilies, chili powder, and cumin.
- Stir well to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until heated through and flavors have melded.
- Season with salt and pepper to taste.
- Ladle into bowls and garnish with fresh cilantro, crumbled cheese, and a lime wedge.
- Serve immediately.
Notes
Adjust the amount of chili powder to your preference for spice.
For a smoother soup, use an immersion blender to partially blend before serving.
Add a dollop of sour cream or Greek yogurt for extra creaminess.
Nutrition
- Calories: 320
- Fat: 15g
- Carbohydrates: 20g
- Protein: 25g