🎉 Introduction
If you’re craving a warm, comforting, and flavor-packed soup that feels like a hug in a bowl, this Mexican Street Corn Soup is exactly what you need. Inspired by the vibrant flavors of elote — the iconic Mexican street corn — this crockpot version transforms simple ingredients into a creamy, savory, slightly spicy masterpiece.
With fire-roasted corn, tender shredded chicken, Monterey Jack cheese, queso fresco, cumin, tajin, chili powder, and fresh herbs, every spoonful delivers rich layered flavor. The sweetness of corn balances the spices beautifully, while the sour cream creates a silky smooth texture that makes the soup irresistible.
Because this recipe simmers low and slow in the crockpot, the flavors deepen naturally, turning everyday ingredients into a comforting, cozy, restaurant-quality dish with minimal effort. It’s perfect for family dinners, winter nights, gatherings, meal prep, or anytime you want a bowl of delicious comfort with a Mexican twist.
🧰 Equipment Needed
- Crockpot / slow cooker
- Cutting board
- Sharp knife
- Measuring cups & spoons
- Mixing bowl
- Wooden spoon
- Ladle
🛒 Ingredients
Meat
- 2 boneless skinless chicken breasts (12 oz each)
Vegetables & Herbs
- 1 small red onion, diced
- 3 garlic cloves, minced
- 1 jalapeño, seeded & diced
- 1 (12 oz) package fire-roasted frozen corn
- 1 (4 oz) can green chiles
- ¼ cup chopped cilantro
- Juice of 1 lime
Broth
- 4 cups chicken stock or low-sodium chicken broth
Seasonings
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 tablespoon tajin seasoning
- ½ teaspoon table salt
- ¼ teaspoon finely ground black pepper
Oil
- 1 tablespoon olive oil
Dairy
- ½ cup Monterey Jack cheese
- ½ cup queso fresco
- 2 cups sour cream
👩🍳 Directions
Step 1 — Prepare the crockpot
Lightly coat the bottom with olive oil.
Place the chicken breasts inside.
Step 2 — Add vegetables
Add red onion, garlic, jalapeño, green chiles, fire-roasted corn, and cilantro.
Step 3 — Add spices
Sprinkle in cumin, chili powder, tajin, salt, and pepper.
This creates the signature Mexican street corn flavor base.
Step 4 — Pour in broth
Add all 4 cups of chicken broth.
Stir lightly to combine the mixture.
Step 5 — Slow cook
Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is cooked and tender.
Step 6 — Shred the chicken
Remove the chicken breasts.
Shred using two forks, then return to the crockpot.
Step 7 — Add dairy
Lower heat to warm.
Stir in sour cream, Monterey Jack cheese, and queso fresco.
Mix until everything melts into a creamy, velvety soup.
Step 8 — Add lime juice & adjust seasoning
Stir in lime juice.
Taste and adjust tajin, salt, or spice levels as needed.
Step 9 — Serve warm
Top with:
- Extra cilantro
- Crumbled queso fresco
- A sprinkle of tajin
- A lime wedge
🍽️ Servings & Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 6 hours (crockpot)
- Total Time: ~6 hours 15 minutes
🧊 Storage & Reheating
Refrigerator
- Keeps 3–4 days.
- Stir well before reheating.
Freezer
- Best frozen before adding sour cream.
- Add sour cream fresh after reheating.
Reheating
- Warm on low heat.
- Add broth to thin if needed.
🥄 Variations
1. Spicy Version
Add extra jalapeño or chili flakes.
2. Cheesy Elote Style
Add extra Monterey Jack or cotija (pork-free).
3. Veggie-Loaded
Add bell peppers or zucchini.
4. Smoky Version
Use smoked paprika instead of chili powder.
5. Protein Swap
Replace chicken with turkey or shrimp.
6. Light Version
Use Greek yogurt instead of sour cream.
7. Street-Style Toppings
Add lime zest, cilantro, or extra tajin.
8. Thick & Creamy
Blend half the soup and return to the pot.
9. Low-Carb
Skip the corn and add cauliflower kernels.
10. Extra Rich
Add a splash of heavy cream.
❓ 10 FAQs
1. Can I use fresh corn?
Yes — 2 cups fresh corn works beautifully.
2. Is this soup spicy?
Mild to medium; adjust jalapeño and tajin to taste.
3. Can I make it dairy-free?
Use coconut cream and omit the cheeses.
4. Can I use rotisserie chicken?
Yes — add it during the last hour.
5. Can I blend the soup?
Yes — blend partially for a thicker texture.
6. Can I cook it on the stovetop?
Yes — simmer 45–60 minutes instead of slow cooking.
7. Why add lime juice?
It brightens the flavors and balances the richness.
8. Can I freeze the whole soup?
Dairy may separate — freeze before adding sour cream.
9. Can I use cheddar instead of Monterey Jack?
Yes — but Jack melts more smoothly.
10. Is tajin necessary?
It adds the iconic street corn flavor, but you can replace it with chili + lime zest.
🏁 Conclusion
This Mexican Street Corn Soup (Crockpot) is creamy, zesty, slightly smoky, and beautifully comforting — everything you love about elote transformed into a warm, soul-soothing bowl. The combination of fire-roasted corn, tender chicken, creamy sour cream, bold spices, and fresh lime makes it a standout cozy night recipe with effortless slow-cooker preparation.
Perfect for family dinners, gatherings, meal prep, or chilly evenings when you want something hearty, vibrant, and deeply flavorful.
Mexican Street Corn Soup (Crockpot Recipe for Cozy Nights)
Ingredients
Equipment
Method
- Lightly coat the bottom with olive oil.
- Place the chicken breasts inside.
- Add red onion, garlic, jalapeño, green chiles, fire-roasted corn, and cilantro.
- Sprinkle in cumin, chili powder, tajin, salt, and pepper.
- This creates the signature Mexican street corn flavor base.
- Add all 4 cups of chicken broth.
- Stir lightly to combine the mixture.
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is cooked and tender.
- Remove the chicken breasts.
- Shred using two forks, then return to the crockpot.
- Lower heat to warm.
- Stir in sour cream, Monterey Jack cheese, and queso fresco.
- Mix until everything melts into a creamy, velvety soup.
- Stir in lime juice.
- Taste and adjust tajin, salt, or spice levels as needed.
- Top with:
- Extra cilantro
- Crumbled queso fresco
- A sprinkle of tajin
- A lime wedge
Notes
Refrigerator Keeps 3–4 days. Stir well before reheating. Freezer Best frozen before adding sour cream. Add sour cream fresh after reheating. Reheating Warm on low heat. Add broth to thin if needed. 🥄 Variations
1. Spicy Version Add extra jalapeño or chili flakes. 2. Cheesy Elote Style Add extra Monterey Jack or cotija (pork-free). 3. Veggie-Loaded Add bell peppers or zucchini. 4. Smoky Version Use smoked paprika instead of chili powder. 5. Protein Swap Replace chicken with turkey or shrimp. 6. Light Version Use Greek yogurt instead of sour cream. 7. Street-Style Toppings Add lime zest, cilantro, or extra tajin. 8. Thick & Creamy Blend half the soup and return to the pot. 9. Low-Carb Skip the corn and add cauliflower kernels. 10. Extra Rich Add a splash of heavy cream. ❓ 10 FAQs
1. Can I use fresh corn? Yes — 2 cups fresh corn works beautifully. 2. Is this soup spicy? Mild to medium; adjust jalapeño and tajin to taste. 3. Can I make it dairy-free? Use coconut cream and omit the cheeses. 4. Can I use rotisserie chicken? Yes — add it during the last hour. 5. Can I blend the soup? Yes — blend partially for a thicker texture. 6. Can I cook it on the stovetop? Yes — simmer 45–60 minutes instead of slow cooking. 7. Why add lime juice? It brightens the flavors and balances the richness. 8. Can I freeze the whole soup? Dairy may separate — freeze before adding sour cream. 9. Can I use cheddar instead of Monterey Jack? Yes — but Jack melts more smoothly. 10. Is tajin necessary? It adds the iconic street corn flavor, but you can replace it with chili + lime zest. 🏁 Conclusion This Mexican Street Corn Soup (Crockpot) is creamy, zesty, slightly smoky, and beautifully comforting — everything you love about elote transformed into a warm, soul-soothing bowl. The combination of fire-roasted corn, tender chicken, creamy sour cream, bold spices, and fresh lime makes it a standout cozy night recipe with effortless slow-cooker preparation. Perfect for family dinners, gatherings, meal prep, or chilly evenings when you want something hearty, vibrant, and deeply flavorful.
