Mexican Street Corn Soup made in the crockpot is a creamy, comforting dish filled with the sweet flavors of corn, a hint of spicy chili, and loads of cheesy goodness. It captures all the fun of eating Mexican street corn but turns it into an easy-to-make soup that’s perfect for any day you want a warm hug in a bowl.
I love how simple this soup is to put together—just toss everything into the crockpot and let it do its magic while you go about your day. The slow cooking really brings out the sweetness of the corn and blends the flavors so well, making each spoonful rich and satisfying. I always find myself sneaking tastes while it’s cooking because it smells so good!
My favorite way to serve this soup is with a sprinkle of fresh cilantro and a squeeze of lime to brighten it up. If you want to get a little fancy, adding a dash of cotija cheese or some crunchy tortilla strips on top makes it even better. It’s a crowd-pleaser that’s great for chilly evenings or casual get-togethers with friends. I’m pretty sure once you try it, it’ll become one of your go-to comfort foods too!
Key Ingredients & Substitutions
Corn: Frozen corn works great and is easy to have on hand. Fresh corn adds a sweet, crisp flavor if you have time to cut kernels from the cob. Either way, it’s the star that brings the soup its classic taste.
Chicken: Using cooked shredded chicken makes this soup hearty. Rotisserie chicken is an easy shortcut. For a vegetarian option, swap the chicken broth with vegetable broth and skip the chicken.
Cheese: Cotija or queso fresco add the signature tangy creaminess. If you can’t find these, feta or shredded mozzarella are good alternatives but change the flavor slightly.
Cream Cheese & Cream: These create the rich, creamy texture. Half-and-half or whole milk can be used for a lighter soup. Cream cheese softens and blends in better when added near the end of cooking.
Spices: Garlic powder, onion powder, chili powder, and smoked paprika add depth without fresh chopping. Feel free to adjust chili powder or add cayenne for more heat.
How Do You Make the Soup Creamy and Flavorful in a Crockpot?
Slow cook all the hearty ingredients first to let flavors blend well. Then, add the cream cheese and heavy cream near the end for smooth richness without curdling:
- Cook corn, chicken, beans, broth, and spices on low or high until everything is hot and combined (4-6 hours low or 2-3 hours high).
- About 30 minutes before serving, add softened cream cheese and heavy cream.
- Stir well to melt the cream cheese fully into the soup, creating a creamy texture.
- Add crumbled cotija and cilantro last so their flavors stay fresh and bright.
Adding lime juice at the end also brightens the soup, balancing its richness. This step really lifts the flavor, so don’t skip it!
Equipment You’ll Need
- Slow cooker (crockpot) – I find it easy to set and forget while flavors develop nicely.
- Large spoon or ladle – perfect for stirring everything together and serving.
- Measuring cups and spoons – for accurate ingredient portions.
- Chopping knife and cutting board – to prepare cilantro and lime.
- Can opener – needed to open the green chilies and black beans cans.
Flavor Variations & Add-Ins
- Swap shredded chicken for cooked shrimp or chorizo for a different protein twist.
- Add chopped fresh jalapeños or a dash of cayenne for more heat.
- Try stirring in roasted poblano or bell peppers for extra flavor and color.
- For a vegetarian version, use vegetable broth and skip the chicken, adding more beans or veggies instead.
Mexican Street Corn Soup Crockpot
Ingredients You’ll Need:
Main Ingredients:
- 4 cups frozen corn kernels (or fresh corn cut from about 5 ears)
- 2 cups cooked chicken breast, shredded
- 1 can (4 oz) diced green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 3 cups chicken broth
- 1 cup heavy cream or half-and-half
- ½ cup cream cheese, softened
Spices & Seasonings:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
For Garnish:
- 1 cup cotija cheese or queso fresco, crumbled (plus extra for garnish)
- ¼ cup fresh cilantro, chopped (plus extra for garnish)
- 2 limes, sliced (plus extra for garnish)
- Tortilla chips or strips, for garnish
- Optional: hot sauce or cayenne pepper for extra heat
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prep, then 4-6 hours on low or 2-3 hours on high in the crockpot for cooking. Add about 10 minutes to stir in the final ingredients and get it ready to serve. Perfect for set-it-and-forget-it cooking!
Step-by-Step Instructions:
1. Add Ingredients to the Crockpot:
Put the corn, shredded chicken, diced green chilies, black beans, and chicken broth into your crockpot. Sprinkle in the garlic powder, onion powder, chili powder, smoked paprika, salt, and pepper. Stir everything so all the spices mix well.
2. Cook the Soup:
Cover the crockpot and cook on low for 4 to 6 hours (or on high for 2 to 3 hours). This lets the flavors come together and the soup get nice and hot.
3. Add Creamy Ingredients:
About 30 minutes before you want to eat, add the softened cream cheese and heavy cream to the pot. Stir nicely until the cream cheese melts completely and the soup becomes creamy.
4. Finish and Serve:
Add the crumbled cotija cheese and half of the chopped cilantro; stir gently. Taste the soup and add more salt or pepper if needed. Serve the soup hot with extra cotija, cilantro, tortilla chips, and lime slices on top. Don’t forget to squeeze fresh lime juice over each bowl for a zesty finish. If you like spicy, add hot sauce or cayenne pepper before serving.
Enjoy this delicious, creamy Mexican street corn soup made easy in your crockpot—it’s sure to be a favorite comfort meal!
Can I Use Fresh Corn Instead of Frozen?
Yes! Fresh corn cut from about 5 ears works beautifully. Just cut the kernels off the cob and add them to the crockpot as directed. Fresh corn adds a lovely sweetness and texture.
Can I Make This Soup Vegetarian?
Absolutely! Simply omit the chicken and use vegetable broth instead of chicken broth. You can also add extra beans or veggies like bell peppers to keep it hearty.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep it creamy.
Can I Prepare This Soup Ahead of Time?
Yes, you can prepare all ingredients and add them to the crockpot in the morning or the night before. Just add the cream cheese and heavy cream about 30 minutes before serving for the best texture.
