Name: Mexican Street Corn Soup Crockpot Recipe
Prep time: PT15MIN
Cook time: PT4HR
Yield: 6 servings
Cuisine: Soup
Ingredients: 5 cups corn kernels (fresh, frozen, or canned and drained); 1 small yellow onion, diced; 3 cloves garlic, minced; 1 jalapeño, seeded and finely chopped; 1 (4 oz) can diced green chiles, mild or hot; 4 cups low-sodium chicken broth (or vegetable broth); 8 oz cream cheese, cubed and softened; 1 tsp smoked paprika; 1/2 tsp chili powder; 1/2 tsp ground cumin; 1/2 tsp salt (plus more to taste); 1/4 tsp black pepper; 1/2 cup sour cream; 1 cup shredded Monterey Jack or pepper jack cheese; 2 tbsp lime juice (about 1 lime); 1/2 cup crumbled cotija cheese, for topping; 1/4 cup fresh cilantro, chopped (plus extra for serving)

Instructions

1
Prep the veggies: dice onion, mince garlic and jalapeño, cube cream cheese.
2
Add corn, onion, garlic, jalapeño, green chiles, smoked paprika, chili powder, cumin, salt, pepper, and broth to slow cooker. Stir.
3
Cook on low for 4-5 hours (or high for 2-2.5 hours), until vegetables are soft and flavors developed.
4
Carefully blend some or all of the soup using an immersion blender for your desired texture.
5
Stir in cream cheese and shredded cheese until fully melted. Add sour cream and lime juice; mix well. Adjust seasoning if needed.
6
Serve hot with cotija, fresh cilantro, and extra lime wedges. Enjoy!

Mexican Street Corn Soup Crockpot Recipe

Mexican Street Corn Soup Crockpot Recipe

Ingredients

Instructions

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