Description
A simple recipe for creamy soup inspired by Mexican street corn (Elote), prepared easily in a slow cooker.
Ingredients
Scale
- 2 cups frozen or fresh corn kernels
- 1 large white onion, chopped
- 4 cups chicken broth
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 cup heavy cream or half-and-half
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
- 1/2 cup crumbled cotija cheese, for topping
- 2 tablespoons chopped fresh cilantro, for topping
- Optional: 1 cup cooked, shredded chicken
Instructions
- Place the corn, onion, chicken broth, diced tomatoes with chilies, chili powder, cumin, salt, and pepper into the slow cooker. If using, add the shredded chicken now.
- Stir the ingredients together until combined.
- Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- About 30 minutes before serving, stir in the heavy cream and lime juice.
- Continue cooking on high until the soup is hot, about 30 minutes. Do not boil after adding the cream.
- Ladle the soup into bowls. Top each serving with crumbled cotija cheese and fresh cilantro.
Notes
- For a thicker soup, remove about 2 cups of the soup near the end of cooking, blend until smooth, and stir the puree back into the pot.
- You can substitute Mexican crema for heavy cream for a slightly tangier flavor.
- If you prefer a spicier soup, add 1/4 teaspoon of cayenne pepper with the other spices.
- Prep Time: 10 min
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10
- Sodium: 550
- Fat: 22
- Saturated Fat: 13
- Unsaturated Fat: 9
- Trans Fat: 1
- Carbohydrates: 28
- Fiber: 5
- Protein: 10
- Cholesterol: 65