This Mexican street corn soup combines sweet corn, tender shredded chicken, and green chiles in a creamy, cheesy broth finished with fresh lime and cilantro. The easy Crockpot method requires no sautéing or blending, just a quick creamy finish before serving.
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Mexican street corn has such a delicious balance of flavors: sweet corn, creamy richness, salty cheese, and a squeeze of lime that brings everything together. This soup takes inspiration from those elote flavors and turns them into a cozy dinner.
For my version, I wanted a recipe that could go straight into the slow cooker without cooking anything separately first. The chicken cooks right in the broth with the corn, chiles, aromatics, and The Spice Girl Kitchen Mexican Seasoning. Once it’s ready, you shred the chicken and stir in the creamy ingredients.
Cream cheese, sour cream, and Monterey Jack give the broth its richness, while lime and cilantro brighten the finish. Add crumbled cotija and tortilla chips to your bowl, and you have another comforting dinner for my soup series!
Why You’ll Love This Mexican Street Corn Soup
An easy dump-and-go dinner
There’s no need to sauté the vegetables, brown the chicken, or pull out a blender. Add the main ingredients to your Crockpot and let it handle the cooking.
Creamy with plenty of texture
The broth is rich and cheesy, with whole corn kernels and tender shredded chicken in every spoonful.
Street corn-inspired flavor
Sweet corn, green chiles, lime, cilantro, and cotija bring the flavors that make street corn so irresistible into a warm bowl of soup.
Easy to customize
Use regular or fire-roasted corn, adjust the jalapeño, and let everyone finish their bowl with their favorite toppings.
Ingredients You’ll Need
Boneless, skinless chicken breasts
The chicken cooks directly in the soup, then gets shredded and stirred back in. Use thawed chicken for slow cooker preparation.
Frozen corn
Fire-roasted corn adds roasted flavor without an extra cooking step. Regular frozen corn also works well and gives the soup a sweeter corn flavor. You don’t need to thaw the corn first.
Diced green chiles
A small can of diced green chiles adds flavor with minimal preparation. Choose mild green chiles if you prefer less heat.
Red onion, jalapeño, and garlic
These add savory flavor to the broth. Finely dice the onion and jalapeño so they soften evenly as the soup cooks. Remove the jalapeño’s seeds and inner ribs for less heat, or leave it out for a milder version.
Low-sodium chicken broth
Low-sodium broth gives you more control over the finished seasoning, especially once you add the cheeses and toppings.
THE SPICE GIRL KITCHEN MEXICAN SEASONING and salt
My Mexican Seasoning brings the seasoning together in one blend. It contains no salt, so this recipe includes salt separately.
If you don’t have my blend, you can use your favorite Mexican-style seasoning or taco seasoning as an alternative. Flavor and salt levels vary, so check the label and reduce the added salt if your substitute already contains it.
Cream cheese
Softened, cubed cream cheese gives the broth body and creamy richness. Cut it into small pieces so it incorporates more easily.
Sour cream
Sour cream adds a tangy finish that complements the sweet corn and rich cheese.
Monterey Jack cheese
Monterey Jack melts into the broth and adds a mild, buttery cheese flavor. Freshly shredded cheese is my preference for smooth melting.
Fresh lime juice and cilantro
Add these at the end for a bright, fresh finish. Taste before serving and add another squeeze of lime if your bowl needs it.
Toppings
Crumbled cotija, extra cilantro, lime wedges, and tortilla chips are my go-to choices. Sliced jalapeño and a sprinkle of Tajín are optional additions.
How to Make Mexican Street Corn Soup in the Crockpot
Add the soup ingredients
Place the chicken breasts, frozen corn, diced green chiles, red onion, jalapeño, garlic, chicken broth, Mexican Seasoning, amd salt in a 6-quart slow cooker. Stir the broth and seasonings around the chicken.
Cook the chicken
Cover and cook on LOW for approximately 5–6 hours or HIGH for 2½–3½ hours. Slow cookers and chicken breast sizes vary, so use the time as a guide. The chicken should reach 165°F in the thickest part and shred easily.
Shred and return to the soup
Transfer the chicken to a cutting board or plate and shred it into bite-sized pieces with two forks. Return the shredded chicken to the slow cooker.
Add the creamy finish
Stir in the softened, cubed cream cheese, sour cream, Monterey Jack, lime juice, and cilantro. Cover and cook for another 15–20 minutes on HIGH, or until the cheeses melt and the soup is creamy, stirring as needed. Avoid letting the finished soup boil vigorously.
Taste and serve
Taste the soup once the cheeses have melted. Adjust the salt and lime juice as needed, then ladle it into bowls. Finish with cotija, cilantro, and tortilla chips, with lime wedges on the side.
Tips for a Creamy, Flavorful Soup
Dice the vegetables finely
Because this recipe skips sautéing, small, evenly cut pieces help the onion and jalapeño soften throughout the soup.
Soften and cube the cream cheese
A large, cold block takes longer to incorporate. Small, softened cubes make the finishing step easier. If a few pieces remain, stir and press them against the side of the slow cooker to help break them up.
Save the dairy for the finish
Add the cream cheese, sour cream, and Monterey Jack after the chicken cooks. They only need enough time to melt and combine with the broth.
Adjust the seasoning after adding the cheese
Broth, cheese, and packaged fire-roasted corn can contribute different amounts of salt. Taste the finished soup before adding more, and remember that cotija will add saltiness to each bowl.
Let the lime brighten the broth
If the soup tastes rich but needs a little lift, try another squeeze of lime. Add it gradually, tasting as you go.
Adjust the thickness to your preference
For a thinner soup, stir in a little extra chicken broth. Leftovers may thicken in the refrigerator, so you can also add broth when reheating.
Toppings and What to Serve With It
The toppings bring extra flavor and texture to this creamy soup. Cotija adds a salty, crumbly finish, cilantro adds freshness, and lime lets everyone adjust the brightness of their bowl.
Serve tortilla chips alongside the soup for dipping, or crumble a few over the top just before eating. Tortilla strips also work well if you prefer smaller bites of crunch.
For extra heat, add sliced jalapeño or a sprinkle of Tajín. You can also offer a small spoonful of sour cream for anyone who wants it.
With chicken and corn in the soup, this can serve as the main dish. A simple green salad or warm tortillas make easy additions to the meal.
Storage, Reheating, and Make-Ahead Tips
Storage
Divide leftovers into shallow containers and refrigerate within two hours of cooking. Store in airtight containers in the refrigerator for 3-4 days. Keep tortilla chips and other toppings separate.
Reheating
Reheat the soup on the stovetop over medium-low heat, stirring often, or microwave individual portions in short intervals, stirring between each. Add a splash of broth if needed and heat leftovers to 165°F. Avoid a vigorous boil to help preserve the creamy texture.
Make Ahead
Dice the onion and jalapeño, mince the garlic, and measure the seasoning ahead of time. Refrigerate the prepared vegetables in a separate container from the raw chicken until you’re ready to cook.
You can also shred the Monterey Jack and chop the cilantro in advance. Keep the dairy and finishing ingredients separate until the final cooking step.
Freezing
The finished soup may separate or become grainy after freezing and thawing because of the dairy. For the best chance of preserving its creamy texture, freeze the cooked soup base with the shredded chicken before adding the cream cheese, sour cream, and Monterey Jack.
Thaw the base in the refrigerator, reheat, and then add the dairy, lime, and cilantro. Add the toppings when serving.
Frequently Asked Questions
Can I use regular frozen corn instead of fire-roasted corn?
Yes! Regular frozen corn works well in this recipe. Fire-roasted corn adds roasted flavor, while regular corn gives the soup a sweeter corn flavor. Neither requires thawing first.
Can I use fresh or canned corn?
Yes. Use 4 cups of fresh corn kernels or 4 cups of drained canned corn in place of the frozen corn. If you use salted canned corn, taste the finished soup carefully before adding more salt.
Is Mexican street corn soup spicy?
The heat depends on your jalapeño, green chiles, and seasoning. For a milder soup, use mild green chiles and omit the jalapeño. For more heat, offer sliced jalapeño at the table so everyone can adjust their own bowl.
Why do you add the dairy at the end?
The chicken and vegetables need a long cooking time, while the dairy only needs time to melt and incorporate. Adding it near the end helps you control the finished texture.
Can I use chicken thighs instead of breasts?
Boneless, skinless chicken thighs are an alternative if you prefer dark meat. Use the same weight and check for doneness rather than relying only on the clock, since cooking time may vary.
What can I substitute for cotija cheese?
Queso fresco offers a mild, crumbly topping, though it’s less salty than cotija. Crumbled feta is another option if you like a tangier finish. You can also leave off the cotija and serve with cilantro, lime, and tortilla chips.
More Soup Recipes to Try
If you’re in the mood for more cozy soups, stews, and chilis, try my:
- Slow Cooker Taco Soup
- Greek Lemon Chicken Soup
- Italian Wedding Soup
- Pasta E Fagioli
- Chicken Noodle Soup
- Lasagna Soup
- Zuppa Toscana
- Spicy Bison Chili
- One Pot Taco Soup
- Soul-Warming Tortellini Soup
- Creamy Butternut Squash Soup
- Broccoli Cheddar Soup
- Loaded Baked Potato Soup
- Chicken and Gnocchi Soup
- Corn and Crab Bisque
Slow Cooker Mexican Street Corn Soup
Ingredients
Equipment
Method
- Place the chicken, frozen corn, green chiles, red onion, jalapeño, garlic, chicken broth, Mexican Seasoning, and salt in a 6-quart slow cooker. Stir the broth and seasonings around the chicken.
- Cover and cook on LOW for 5–6 hours or HIGH for 2½–3½ hours, until the chicken reaches 165°F in the thickest part. Cooking time varies with your slow cooker and the size of the chicken breasts; begin checking at the shorter end of the range.
- Transfer the chicken to a plate or cutting board. Shred into bite-sized pieces with two forks, then return it to the slow cooker.
- Stir in the cream cheese, sour cream, Monterey Jack, lime juice, and cilantro. Cover and cook on HIGH for another 15–20 minutes, stirring as needed, until the cheeses melt and the broth is creamy. Gently press any remaining cream cheese pieces against the side of the slow cooker to help incorporate them. Avoid a vigorous boil.
- Taste and adjust the salt and lime juice as needed. Ladle into bowls and top with cotija and cilantro. Serve with tortilla chips and lime wedges, adding Tajín or sliced jalapeño if desired.
Video
Notes
- Corn: Use frozen fire-roasted corn for roasted flavor without an extra cooking step. Regular frozen corn also works. You can substitute 4 cups fresh corn kernels or drained canned corn.
- Heat level: For a milder soup, omit the jalapeño and use mild diced green chiles. Serve sliced jalapeño separately for anyone who prefers more heat.
- Creamy finish: Use softened, cubed cream cheese and freshly shredded Monterey Jack for easier melting. Add the dairy after the chicken cooks. Stir in additional broth if you prefer a thinner soup.
- Seasoning substitution: If you do not have The Spice Girl Kitchen Mexican Seasoning, use 2 tbsp of another salt-free Mexican-style seasoning. If your substitute contains salt, omit the initial 1 tsp salt and season to taste at the end.
- Gluten-free: Check that your broth, seasoning, packaged corn, and tortilla chips are gluten-free.
- Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat gently on the stovetop or in the microwave, stirring regularly, until heated to 165°F. Add a splash of broth if needed. The dairy can change texture when frozen, so freezing the finished soup is not recommended.
- Make ahead: Chop the vegetables, measure the seasoning, and shred the Monterey Jack up to 1 day ahead. Refrigerate the vegetables and cheese separately from the raw chicken. Add the dairy, lime, and cilantro at the end as directed.
- Nutrition (per serving, 6 servings): Approximately 505 calories, 38 g protein, 30 g carbohydrates, and 28 g fat, excluding optional toppings and tortilla chips. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.
This post was all about Mexican Street Corn Soup.
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