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Creamy Mexican street corn soup with shredded chicken, corn, cotija cheese, and cilantro.

Slow Cooker Mexican Street Corn Soup

Creamy Mexican street corn soup with tender shredded chicken, sweet corn, green chiles, and The Spice Girl Kitchen Mexican Seasoning. This easy Crockpot recipe needs no sautéing or blending and finishes with cheese, fresh lime, and cilantro.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: Mexican, Mexican-Inspired, Tex-Mex
Calories: 505
Ingredients Equipment Method Video Notes

Ingredients
  

For the Soup
For the Creamy Finish
For Serving
  • Crumbled cotija cheese
  • Tortilla chips
  • Chopped fresh cilantro
  • Lime wedges
  • Tajín optional
  • Sliced jalapeno optional

Equipment

  • 6-quart slow cooker: For cooking the chicken and soup
  • Knife and Cutting Board For prep
  • Measuring cups and spoons For accurate measurements
  • Instant-read thermometer: For checking chicken doneness
  • Two Forks: For shredding the chicken
  • Cheese grater: For shredding the cheese
  • Large spoon or ladle: For stirring and serving

Method
 

  1. 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.
  2. 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.
  3. Transfer the chicken to a plate or cutting board. Shred into bite-sized pieces with two forks, then return it to the slow cooker.
  4. 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.
  5. 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.