Slow Cooker Mexican Street Corn Soup
A creamy corn soup with bell pepper, jalapeno, and warm spices, cooked in the slow cooker and finished with cream and lime.
Ingredients
Main Ingredients
- 4 cup frozen corn kernels
- 1 onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 jalapeno seeded and diced
- 1 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 4 cup low-sodium chicken or vegetable broth
- 1 cup heavy cream
- ½ tsp salt plus more to taste
- black pepper to taste
- lime wedges, cilantro, and crushed tortilla chips for serving
Instructions
Cooking
- Add the corn, onion, bell pepper, garlic, and jalapeno to the slow cooker.
- Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper.
- Pour in the broth and stir to combine.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the vegetables are tender and the soup is steaming hot.
- Stir in the heavy cream, taste, and adjust the seasoning. Cover for a few minutes so the soup warms through.
- Ladle into bowls and top with lime wedges, cilantro, and crushed tortilla chips.
Notes
For a thicker soup, blend a portion and return it to the pot. Use vegetable broth to keep it vegetarian. Because it has cream, eat leftovers within two days and do not reheat them in the slow cooker. Nutrition is an estimate and does not include toppings.