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4.5 from 12 votes

Mexican Street Corn Soup Recipe

Slow Cooker Mexican Street Corn Soup captures the irresistible flavors of elote in a bowl. Toss the ingredients into your slow cooker and come home to a satisfying meal.

Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
Servings: 6
Calories: 238 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 4 cups vegetable broth
  • 20 ounces frozen corn
  • 1/2 pound red potatoes unpeeled and chopped
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 onion sliced
  • 4.5 ounce can chopped mild green chiles
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
For Serving
  • 2/3 cup sour cream
  • 1/2 cup avocado
  • 1/3 cup fresh cilantro
  • 1/3 cup crumbled cotija cheese
  • Lime wedges

Instructions

    Cup of Yum
  1. Dice the bell pepper, onion, and potatoes. There is no need to peel the potatoes if using red or yellow potatoes.
  2. Pour the broth, corn kernels, cubed potatoes, bell peppers, onion, mild green chilies, chili powder, salt, and pepper into an 8-quart slow cooker. Stir to combine.
  3. Cover and cook on low for 6 hours or until the vegetables are cooked.
  4. Plate and top with sour cream, chopped avocado, cheese, and fresh cilantro. Squeeze a lime wedge to add fresh lime juice to each bowl.

Notes

  • Adjust the spice level to your liking. Feel free to add jalapeno peppers or use more chili powder if you like it hot.
  • Cook it on high if you are in a hurry to get dinner on the table.
  • Use vegetable stock for a delicious vegetarian dinner.
  • This recipe can also be made in a large stock pot on the stove. Let it simmer on very low heat for 2-4 hours, stirring occasionally.
  • Adjust the spice level to your liking. Feel free to add jalapeno peppers or use more chili powder if you like it hot.
  • Cook it on high if you are in a hurry to get dinner on the table.
  • Use vegetable stock for a delicious vegetarian dinner.
  • If you use thin skinned potatoes you can skip peeling them.
  • This recipe can also be made in a large stock pot on the stove. Let it simmer on very low heat for 2-4 hours, stirring occasionally.

Nutrition Information

Calories 238kcal (12%) Carbohydrates 37g (12%) Protein 7g (14%) Fat 10g (15%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Cholesterol 22mg (7%) Sodium 944mg (39%) Potassium 664mg (19%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 1407IU (28%) Vitamin C 54mg (60%) Calcium 86mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 238

% Daily Value*

Calories 238kcal 12%
Carbohydrates 37g 12%
Protein 7g 14%
Fat 10g 15%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Cholesterol 22mg 7%
Sodium 944mg 39%
Potassium 664mg 14%
Fiber 5g 20%
Sugar 5g 10%
Vitamin A 1407IU 28%
Vitamin C 54mg 60%
Calcium 86mg 9%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.