Pin it
Velvety Corn Fiesta Soup
I've gotta tell you about this incredible Crock Pot Corn Street Soup. It's basically your favorite street corn transformed into a warm bowl of comfort. What I love is how simple it is – just toss chicken, corn, spuds and all those fantastic seasonings right into the slow cooker. When you finish it with some crunchy bacon bits, crumbled cotija, and fresh lime juice, you'll be in food heaven.
What Makes This Bowl Special
This soup is truly next-level stuff. It's got that smoky, rich taste that reminds you of authentic street corn, but with plenty of veggies and protein mixed in. The best part? Just dump everything in your slow cooker or Instant Pot and walk away. You can easily tweak it too – make it hotter, gentler, or even skip the dairy if that's your thing.
Your Ingredients List
- The Protein: Boneless chicken gives a lean protein boost.
- Veggie Base: Grab a bag of frozen corn for convenience.
- Extra Hearty: Chunky russets turn soft and velvety.
- Heat Level: A mild poblano brings gentle spice.
- Flavor Boost: Chopped onion and minced garlic work wonders.
- Smoky Touch: A bit of chipotle pepper adds magic.
- Perfect Spice: Ground cumin and chili powder create layers.
- Rich Base: Quality chicken stock pulls everything together.
- Creamy Dream: Soft cream cheese or tangy crème fraîche.
- Toppings: Bacon pieces, crumbled cotija, chopped cilantro, fresh lime.
Pin it
Cooking Instructions
- Build Your Base
- Soften those onions, poblanos and garlic until they smell amazing.
- Load Your Cooker
- Dump in the corn, potatoes, chicken and all the tasty spices.
- Slow Cook Magic
- Walk away for 6-8 hours on LOW setting or 3-4 hours on HIGH.
- Final Touch
- Stir in cream cheese, pull apart that tender chicken, and watch it blend together.
- Garnish Time
- Sprinkle with crunchy bacon, cheese, fresh cilantro and a splash of lime.
Speedy Pressure Cooker Method
If you're short on time, grab your Instant Pot. Brown those veggies using the sauté function, throw in everything else, then pressure cook for just 15 minutes. Release the pressure, mix in your cream cheese, and add your favorite toppings. Quick and easy dinner!
Storage Tips
You can keep this soup in your fridge for up to a week, or stick it in the freezer for 3 months max (but leave off those toppings). When it's time to eat again, heat it gently and stir occasionally. Don't forget to add fresh toppings just before you dig in – they really make the dish pop.
Pin it
Frequently Asked Questions
- → How can I make this less spicy?
- Skip the chipotle and swap the jalapeño with a milder poblano pepper to tone down the heat.
- → Can frozen chicken go in the slow cooker?
- It's better to use thawed chicken to ensure it cooks evenly and safely.
- → What’s a good swap for cotija cheese?
- Try feta cheese—it’s similar but a little saltier, so adjust seasoning carefully.
- → Is this soup freezer-friendly?
- Yes, but leave out the cream cheese until reheating. Add it fresh for a better texture.
- → Why is it better to sauté vegetables first?
- It brings out more flavor in the onions and peppers and gives the spices a chance to shine before slow cooking.