Slow Cooker Street Corn Soup Recipe
This slow cooker street corn soup combines our White Chicken Chili and Street Corn Salad for a crockpot friendly weeknight dinner.
Serving6 Servings
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 4 garlic cloves, minced
- ½ cup red onion, diced
- 2 Tablespoons diced jalapeno, I used canned
- 30 ounces frozen corn
- 4 cups chicken broth or stock
- ½ cup chopped cilantro
- 1 cup heavy cream
- ½ cup cotija cheese
- 2 Tablespoons lime juice
Equipment
Instructions
- Place chicken breasts in the bottom of a slow cooker. Top with chili powder, salt and pepper, and minced garlic. Add red onion, diced jalapeno and frozen corn, then add the four cups of chicken broth.
- Cook on low for 4 hours, or until chicken is cooked through. Remove the chicken from the soup and shred, then return to the slow cooker. Add cilantro, heavy cream, cotija cheese, lime juice and stir. Let it cook for another 15-30 minutes, until everything is heated through.
- Serve with additional cotija cheese, diced jalapenos, and a drizzle of mexican crema or sour cream (if desired).
Notes
If your soup is to thin you could use an immersion blender to cream some of the corn and thicken it up. If you want to add even more texture, you could also stir in some sour cream.
Nutrition
Calories: 425 kcal · Carbohydrates: 38 g · Protein: 26 g · Fat: 21 g · Saturated Fat: 12 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 6 g · Trans Fat: 0.01 g · Cholesterol: 104 mg · Sodium: 790 mg · Potassium: 835 mg · Fiber: 5 g · Sugar: 3 g · Vitamin A: 890 IU · Vitamin C: 20 mg · Calcium: 115 mg · Iron: 2 mg