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Creamy Crockpot Mexican Street Corn Soup (Elote Inspired)

A close-up of a bowl of creamy mexican street corn soup topped with shredded chicken, cotija cheese, cilantro, and a lime wedge.
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Make this comforting Mexican Street Corn Soup in your slow cooker. This recipe captures the zesty, creamy flavors of elote, perfect for an easy weeknight dinner.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts (optional, for Chicken Street Corn Soup)
  • 4 cups chicken broth
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can cream-style corn
  • 1 (4 ounce) can diced green chilies, undrained
  • 1/2 cup heavy cream or half-and-half
  • 1/2 cup crumbled cotija cheese (or substitute with Parmesan or feta)
  • 1 small white onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lime juice
  • For Serving: Fresh cilantro, lime wedges, crispy tortilla strips

Instructions

  1. If using chicken, place the chicken breasts in the bottom of your slow cooker.
  2. Add the chicken broth, drained whole kernel corn, cream-style corn, diced green chilies, chopped onion, minced garlic, chili powder, cumin, smoked paprika, salt, and pepper to the slow cooker.
  3. Stir all ingredients together until combined.
  4. Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  5. About 30 minutes before serving, shred the chicken using two forks directly in the slow cooker, if used. Discard the chicken breasts if not using meat.
  6. Stir in the heavy cream and cotija cheese until the cheese melts and the soup is creamy.
  7. Stir in the fresh lime juice just before serving.
  8. Ladle the soup into bowls and top with cilantro, lime wedges, and crispy tortilla strips for the full street food experience.

Notes

  • For a gluten free corn soup option, confirm all broth and spice ingredients are certified gluten free.
  • To make this recipe grain free or Paleo friendly, omit the corn entirely and substitute with 1 cup of shredded zucchini or cauliflower florets, adding them with the other vegetables.
  • If you prefer a thicker soup, remove 1 cup of the soup mixture (before adding cream) and blend until smooth, then return it to the slow cooker.

Nutrition

Find it online: https://chefsily.com/mexican-street-corn-soup-recipe/