Creamy Mexican Corn Soup (Print Version)
# Ingredients:
→ Soup Base
01 -
1 white onion, freshly diced
02 -
1 poblano or jalapeño pepper, diced (choose poblano for milder heat)
03 -
2 plump garlic cloves, finely minced
04 -
2 teaspoons chili powder
05 -
2 teaspoons ground cumin
06 -
1 teaspoon sea salt
07 -
1 tablespoon olive oil or avocado oil
→ Main Ingredients
08 -
2 cups sweet frozen corn
09 -
2 medium russet potatoes, peeled and cut into bite-sized pieces
10 -
1 chipotle pepper in adobo sauce, finely diced
11 -
2 tablespoons adobo sauce from the can
12 -
1 pound boneless chicken breast
13 -
6 cups flavorful chicken broth
14 -
8 ounces cream cheese or crème fraîche
→ Toppings
15 -
6 crispy bacon slices
16 -
2 fresh limes for squeezing
17 -
Handful of fresh cilantro leaves
18 -
1/2 cup crumbled cotija cheese
# Instructions:
01 -
Start by warming up a large sauté pan over medium heat. Once it's nice and hot, drizzle in your oil. Toss in the diced onion, pepper, and garlic, letting them dance around for about 3 minutes until they're fragrant and starting to soften. Sprinkle in the chili powder and cumin, giving everything a good stir for another couple of minutes until the spices become aromatic. Scrape this flavorful mixture into your waiting slow cooker.
02 -
Now for the easy part - add your frozen corn, diced potatoes, that spicy chipotle pepper, rich adobo sauce, chicken breast, and chicken broth. Cover and let it work its magic on low for 6-8 hours, until the chicken is tender and the potatoes are perfectly cooked through.
03 -
When you're about 30 minutes away from serving, stir in the cream cheese or crème fraîche until it melts into the soup, creating a luxurious, creamy base. While that's happening, cook up your bacon until it's perfectly crispy - either in a pan or in the oven, whatever you prefer.
04 -
Ladle the hot soup into bowls and top with a generous sprinkle of crumbled bacon, cotija cheese, fresh cilantro leaves, and a bright squeeze of lime juice. Give it a taste and add a pinch more salt and pepper if needed. Each bowl should be a beautiful mix of creamy, crunchy, and fresh elements!
# Notes:
01 -
This soup transforms the beloved Mexican street corn (elote) into a cozy, warming meal
02 -
You can adjust the heat level by using either poblano (mild) or jalapeño (spicier) peppers
03 -
Perfect for make-ahead meals - the flavors get even better the next day!