Cozy Crockpot Mexican Street Corn Soup for Weeknight Dinners
Mexican Street Corn Soup Crockpot style combines sweet corn, shredded chicken, creamy broth, garlic, lime, and spices inspired by classic street corn flavors.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 4 servings 1x
Ingredients
1½ pounds boneless chicken breasts or thighs
4 cups corn kernels (fresh, frozen, or canned)
4 cups chicken broth
4 ounces cream cheese, cubed
3 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
¾ teaspoon salt
½ teaspoon black pepper
2 tablespoons lime juice
½ cup Cotija cheese, crumbled
¼ cup chopped cilantro
Instructions
1. Place chicken in the bottom of the crockpot.
2. Add corn kernels over the chicken.
3. Add garlic, chili powder, cumin, salt, and pepper.
4. Pour chicken broth into the crockpot.
5. Add cubed cream cheese on top of the mixture.
6. Cover and cook on low for 6 hours or high for 3–4 hours.
7. Remove chicken and shred with two forks.
8. Return shredded chicken to the soup and stir until cream cheese blends smoothly.
9. Add lime juice and mix gently.
10. Serve topped with Cotija cheese and chopped cilantro.
Notes
Roasted corn can add deeper flavor to the soup and create a taste closer to grilled street corn.