Pin it
Corn Street Soup from Mexico turns classic elote flavors into a bowl of pure comfort. This smooth, heartwarming dish blends sweet corn, spicy chipotle, juicy chicken, and chunky potatoes in a thick broth, made tangy with fresh lime and finished with crunchy bacon bits. Slow cooking lets everything mix together just right, building deep layers of authentic south-of-the-border taste.
When I first cooked this soup, my kitchen smelled so good that neighbors stopped by to find out what was happening. Now it's what I make whenever I have friends over for casual dinners or when I want to treat my family to something special.
Key Ingredients
- Yellow onion: Go for ones that feel heavy with tight, glossy skin. They build the tasty base for our soup
- Poblano pepper: Pick dark green ones without wrinkles. You can't match their mild kick and dirt-like taste
- Fresh garlic: Buy solid bulbs with skin intact. The stuff in jars won't give you the same rich flavor
- Frozen corn: It's grabbed at just the right time unlike fresh corn that varies by season
- Russet potatoes: Choose medium ones without green patches. They'll naturally make the soup thicker
- Chipotle peppers in adobo: These smoky hot peppers come in rich sauce and add both fire and depth
- Chicken breast: Get plump, pink pieces without any odd spots or discoloration
- Cream cheese: Regular works best for smoothness but lighter versions can work too
- Thick-cut bacon: The thicker slices stand up better in soup and pack more taste
Pin it
Step-by-Step Cooking Guide
- Step 1:
- Start with your biggest, heavy pan over medium heat. Throw in your diced onions and let them cook until see-through, giving them a stir now and then so they don't stick. This takes around 5-7 minutes and lays down the first layer of flavor
- Step 2:
- After onions get soft, toss in the poblano and minced garlic. Keep an eye on the garlic since it burns fast - you'll know it's done when your kitchen starts to smell amazing, usually in about 2-3 minutes
- Step 3:
- Time for spices now. The chili powder and cumin need heat to wake up their flavors. Keep stirring for about a minute until they smell good but watch they don't burn
- Step 4:
- Dump this fragrant mix into your slow cooker. Add frozen corn straight from the bag, diced potatoes, and finely chopped chipotle. If you're not sure about spice, start with just one pepper
- Step 5:
- Put chicken breasts on top of the veggies and pour chicken broth over everything. Make sure it's all covered so everything cooks evenly and shares flavors
- Step 6:
- Turn your slow cooker to low and let it do its thing for 6-8 hours. The longer cooking makes flavors mix better and turns the chicken super tender
- Step 7:
- When there's about half an hour left, take out the chicken and pull it apart with two forks. It should fall apart easily. Put it back in the pot with cream cheese and stir until it melts into the soup
- Step 8:
- While finishing the soup, cook bacon till it's crunchy in another pan. Drain it on paper towels and break it into small pieces
Pin it
Flavorful Mexican Tastes
Mixing street corn flavors with classic soup ingredients creates something that feels both new and familiar. Sweet corn balances perfectly with spicy chipotle heat, while the creamy broth pulls everything together. This isn't just any soup - it's Mexican food magic in every spoonful.
Perfect Balance of Textures
What I really love about this soup is how each thing keeps its own feel while working with everything else. You get soft chicken, crunchy bacon, and juicy corn kernels all in one bite. The potatoes slowly release starch that makes the broth naturally thick and smooth.
Classic Elements
This soup takes what makes Mexican street corn great and turns it into something different. Using corn, lime, and creamy stuff pays respect to the elote vendors you'd find in Mexico, but makes it perfect for when the weather gets cold.
Topping Ideas
The stuff you put on top isn't just for looks - it makes the whole thing better. Fresh cilantro gives it brightness, cotija cheese adds saltiness, and lime juice cuts through the richness. I always keep extra limes at the table so everyone can make theirs just right.
Pin it
Creative Food Mixing
This dish shows how old flavors can work in new ways while still showing respect for where they came from. It's now my favorite way to get friends to try Mexican flavors in something they already know.
Corn dishes always bring back memories of summer family get-togethers. My grandma used to cook an awesome corn chowder, and while this recipe is totally different, it gives me that same warm, cared-for feeling with every bite.
I've tried tons of Mexican-style soups over the years, but this one really stands out. It's both cozy and exciting, familiar but unique too. Whenever I make it, I remember how food brings people together and creates those special moments around the table.
Frequently Asked Questions
- → Can I prepare this soup early?
- Sure! It gets even tastier the next day. Refrigerate for up to three days, or freeze for three months.
- → How hot is this soup?
- It's up to you! Go mild with poblanos or spicy with jalapeños. Chipotle seasoning can also be adjusted.
- → What’s an alternative to cream cheese?
- Use crème fraîche, heavy cream, or lighten it up with half and half as a substitute.
- → Is frozen chicken okay to use?
- Totally! Just tack on an extra hour to the cooking time if starting with frozen chicken breasts.
- → No cotija cheese—any suggestions?
- Try crumbled feta or even parmesan. Skipping the cheese works too!