Mexican Street Corn Soup Crockpot Recipe is your new go-to for a hearty, flavorful, and incredibly easy meal. This recipe transforms the beloved flavors of Mexican street corn into a comforting and satisfying soup, perfect for busy weeknights or casual gatherings. Get ready for a delicious bowl that’s both simple to prepare and bursting with taste.
Key Ingredients for Mexican Street Corn Soup Crockpot Recipe:
- 4 cups frozen corn, thawed
- 1 cup diced yellow onion (about 1/2 medium onion)
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (4-ounce) can diced green chiles, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 1 cup milk (whole or 2%)
- 4 ounces cream cheese, cubed
- 1/4 cup chopped fresh cilantro, for garnish
- Lime wedges, for serving
- Cotija cheese or crumbled feta, for garnish (optional)
- Sour cream or Mexican crema, for garnish (optional)
- Cooked shredded chicken or crumbled cooked bacon, for topping (optional)
How to Make Mexican Street Corn Soup Crockpot Recipe:
Get ready to experience pure comfort with this incredibly easy Mexican Street Corn Soup Crockpot Recipe. In just a few simple steps, you can create a deeply satisfying soup that’s bursting with vibrant flavors. This recipe is a game-changer, requiring minimal hands-on time and delivering maximum deliciousness. With a prep time of only 15 minutes and a cook time of 4-6 hours on low, it’s the perfect set-it-and-forget-it meal.
Step-by-Step Instructions:
- Prepare the Base: In your slow cooker, combine the thawed frozen corn, diced yellow onion, and minced garlic.
- Add Liquids and Beans: Pour in the low-sodium chicken broth. Add the rinsed and drained black beans and the can of undrained diced green chiles.
- Season the Soup: Sprinkle in the chili powder, cumin, and smoked paprika. Season generously with salt and freshly ground black pepper. Stir everything together to ensure the spices are well distributed.
- Cook Low and Slow: Cover the slow cooker and cook on low for 4 to 6 hours, or on high for 2 to 3 hours, until the vegetables are tender and the flavors have melded beautifully.
- Creamy Finish: About 30 minutes before serving, stir in the milk and cubed cream cheese. Continue to cook, stirring occasionally, until the cream cheese is fully melted and the soup is creamy and heated through.
- Adjust Seasoning: Taste the soup and adjust salt and pepper as needed.
- Serve Hot: Ladle the hot Mexican Street Corn Soup Crockpot Recipe into bowls. Garnish generously with chopped fresh cilantro, a squeeze of fresh lime juice, and your favorite toppings like cotija cheese, crumbled feta, a dollop of sour cream or Mexican crema, shredded chicken, or crispy bacon.
Why You’ll Love This Mexican Street Corn Soup Crockpot Recipe:
You’ll fall head over heels for this Mexican Street Corn Soup Crockpot Recipe because it captures all the irresistible smoky, creamy, and zesty flavors of classic esquites (Mexican street corn) in a comforting soup form. The combination of sweet corn, savory beans, a hint of spice from the green chiles, and the luxurious creaminess from the cream cheese creates a truly unforgettable taste experience. It’s a fantastic way to enjoy your favorite flavors without the fuss, offering a delicious alternative to traditional corn chowders.
Beyond its incredible taste, this recipe is a budget-friendly hero for any home cook. Making this hearty soup in your slow cooker saves you money compared to dining out or buying pre-made meals, and the ingredients are readily available and affordable. Plus, the customizable toppings allow you to elevate this humble soup into a gourmet experience right in your own kitchen! Don’t wait – give this amazing Mexican Street Corn Soup Crockpot Recipe a try this week and delight your taste buds.
Storing and Reheating Tips:
Properly storing and reheating your Mexican Street Corn Soup Crockpot Recipe ensures you can enjoy its deliciousness for days to come.
- Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 to 4 days.
- Freezing: For longer storage, let the soup cool completely. Ladle it into freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace for expansion. Frozen soup will keep for up to 2 to 3 months.
- Reheating:
- Stovetop: Gently reheat the soup in a saucepan over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of milk or broth if the soup has thickened.
- Microwave: Reheat individual portions in the microwave on medium power, stirring halfway through, until hot.
- Thawing Frozen Soup: Thaw frozen soup overnight in the refrigerator before reheating. Avoid thawing at room temperature.
Final Thoughts:
This Mexican Street Corn Soup Crockpot Recipe is a true winner, delivering exceptional flavor with minimal effort. It’s a warm, comforting, and incredibly versatile dish that’s perfect for any occasion. Give it a try and discover your new favorite slow cooker comfort food!
Mexican Street Corn Soup Crockpot Recipe
Ingredients
Equipment
Method
- In your slow cooker, combine the thawed frozen corn, diced yellow onion, and minced garlic.4 cups frozen corn, thawed, 1 cup diced yellow onion, 2 cloves garlic, minced
- Pour in the low-sodium chicken broth. Add the rinsed and drained black beans and the can of undrained diced green chiles.4 cups low-sodium chicken broth, 1 (15-ounce) can black beans, rinsed and drained, 1 (4-ounce) can diced green chiles, undrained
- Sprinkle in the chili powder, cumin, and smoked paprika. Season generously with salt and freshly ground black pepper. Stir everything together to ensure the spices are well distributed.1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, salt and freshly ground black pepper
- Cover the slow cooker and cook on low for 4 to 6 hours, or on high for 2 to 3 hours, until the vegetables are tender and the flavors have melded beautifully.
- About 30 minutes before serving, stir in the milk and cubed cream cheese. Continue to cook, stirring occasionally, until the cream cheese is fully melted and the soup is creamy and heated through.1 cup milk (whole or 2%), 4 ounces cream cheese, cubed
- Taste the soup and adjust salt and pepper as needed.salt and freshly ground black pepper
- Ladle the hot Mexican Street Corn Soup Crockpot Recipe into bowls. Garnish generously with chopped fresh cilantro, a squeeze of fresh lime juice, and your favorite toppings like cotija cheese, crumbled feta, a dollop of sour cream or Mexican crema, shredded chicken, or crispy bacon.1/4 cup chopped fresh cilantro, for garnish, lime wedges, for serving, Cotija cheese or crumbled feta, for garnish, Sour cream or Mexican crema, for garnish, Cooked shredded chicken or crumbled cooked bacon, for topping