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
Notes
This soup is incredibly versatile and can be customized with your favorite toppings.
