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Mexican Street Corn Soup Crockpot Recipe for Cozy Nights

When you think of comfort food, soup often tops the list — and when it’s infused with bold Mexican flavors, it becomes unforgettable. This Mexican Street Corn Soup Crockpot Recipe is a cozy, creamy, and flavor-packed dish that combines the sweetness of corn with smoky spices, fresh herbs, and the richness of cheese and sour cream. Inspired by the beloved elote (Mexican street corn), this soup takes the same flavors — fire-roasted corn, chili, lime, cheese, and cilantro — and transforms them into a warm, hearty meal. Cooking it in the crockpot makes it even better because all the flavors slowly meld together, filling your home with an irresistible aroma. This recipe is also incredibly versatile. It works as a comforting dinner, a meal-prep favorite for busy weeks, or even as a festive soup for gatherings. With every spoonful, you’ll taste creamy richness balanced with zesty lime, heat from jalapeño, and the unique tang of Tajín seasoning.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 hearty bowls
Ingredients Equipment Method Notes

Ingredients
  

  • Here’s everything you’ll need for this delicious soup:
Protein
  • 2 12 oz. boneless, skinless chicken breasts
Vegetables & Fresh Additions
  • 1 12 oz. package fire-roasted frozen corn
  • 3 cloves garlic minced
  • 1 medium jalapeño chopped (seeds removed for less heat)
  • 1 small red onion finely diced
  • 1 4 oz. can green chiles
  • ¼ cup fresh cilantro chopped
  • Juice of 1 lime
Broth & Liquids
  • 4 cups chicken stock or low-sodium chicken broth
  • 1 tablespoon olive oil
Seasonings & Spices
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 tablespoon Tajín seasoning
  • ¼ teaspoon black pepper finely ground
  • ½ teaspoon table salt adjust to taste
Dairy & Toppings
  • 2 cups sour cream
  • ½ cup Monterey Jack cheese shredded
  • ½ cup queso fresco crumbled

Equipment

  • To make this soup effortlessly, you’ll only need a few kitchen essentials:
  • Slow cooker (crockpot)
  • Sharp knife and cutting board
  • Measuring cups and spoons
  • Large mixing spoon or ladle
  • Small skillet (optional, for sautéing onion and garlic)
  • Serving bowls

Method
 

Step 1: Prep the Crockpot Base
  1. Lightly grease the inside of your crockpot with olive oil or cooking spray.
  2. Place the chicken breasts at the bottom of the crockpot.
Step 2: Add Vegetables and Spices
  1. Add fire-roasted corn, garlic, jalapeño, red onion, and green chiles.
  2. Sprinkle in cumin, chili powder, Tajín seasoning, black pepper, and salt.
Step 3: Pour in the Broth
  1. Pour chicken stock over the ingredients in the crockpot.
  2. Stir gently to combine, keeping chicken at the bottom.
Step 4: Slow Cook
  1. Cover and cook on low for 6–7 hours or on high for 3–4 hours.
  2. By the end, the chicken will be tender and flavors fully developed.
Step 5: Shred the Chicken
  1. Remove chicken breasts and shred with two forks.
  2. Return shredded chicken to the crockpot and stir to combine.
Step 6: Add Creamy Goodness
  1. Reduce crockpot heat to warm.
  2. Stir in sour cream, Monterey Jack cheese, and queso fresco until smooth and creamy.
Step 7: Finish with Fresh Flavors
  1. Add lime juice and fresh cilantro.
  2. Taste and adjust seasoning if needed.
Step 8: Serve & Enjoy
  1. Ladle soup into bowls and garnish with extra cilantro, crumbled queso fresco, or a sprinkle of Tajín.
  2. Serve hot with tortilla chips, crusty bread, or warm tortillas.

Notes

🧊 Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Place cooled soup in freezer-safe containers for up to 2 months.
Reheating: Warm on the stovetop over low heat or in the microwave in 1-minute increments. Stir occasionally to prevent curdling of the dairy.
🥄 Variations
Spicy Kick: Add extra jalapeños or a dash of hot sauce.
Vegetarian Version: Replace chicken with black beans and use vegetable broth.
Cheesy Upgrade: Stir in cheddar cheese for a sharper flavor.
Tex-Mex Twist: Top with avocado slices and crushed tortilla chips.
Lightened-Up Version: Use Greek yogurt instead of sour cream.
❓ 10 FAQs
1. Can I use fresh corn instead of frozen fire-roasted corn?
Yes! Roast fresh corn on the stovetop or grill before adding for extra smoky flavor.
2. Can I make this without a crockpot?
Absolutely. Use a large pot and simmer on low heat for 1.5–2 hours until chicken is tender.
3. What is Tajín seasoning?
It’s a Mexican spice blend made from chili peppers, lime, and salt — adds tangy, zesty heat.
4. Can I use rotisserie chicken?
Yes, shred cooked chicken and add it in the last 30 minutes.
5. Is this soup very spicy?
It has mild heat. Remove jalapeño seeds or reduce chili powder for a gentler flavor.
6. Can I freeze it with sour cream included?
It’s best to freeze without dairy. Add sour cream and cheese when reheating for the best texture.
7. What’s the best cheese substitute?
Cotija cheese works well in place of queso fresco.
8. How do I thicken the soup?
Mash some corn or stir in 1 tablespoon cornstarch mixed with broth.
9. Can I double the recipe?
Yes, but ensure your crockpot is large enough to handle the volume.
10. What side dishes pair best?
Warm tortillas, cornbread, or a fresh green salad.
🏁 Conclusion
This Mexican Street Corn Soup Crockpot Recipe for Cozy Nights brings together everything we love about comfort food: creamy texture, bold spices, and a balance of smoky, zesty, and savory flavors. Cooking it low and slow in the crockpot allows every ingredient to shine, giving you a soup that feels both indulgent and nourishing.
Whether you’re making it for family dinners, meal prep, or simply to enjoy on a chilly evening, this soup will quickly earn a spot in your recipe rotation. Every spoonful is a reminder of why simple, slow-cooked meals are often the most satisfying.