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Slow Cooker Mexican Street Corn Soup with Chicken

Slow Cooker Mexican Street Corn and Chicken Soup

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6

Ingredients
  

  • 1.5 lb Chicken breast Boneless and skinless
  • 4 cups Corn kernels Frozen or fresh
  • 4 cups Chicken broth Low sodium preferred
  • 8 oz Cream cheese Cubed and softened
  • 1 whole Jalapeno Seeds removed and finely diced
  • 1 tbsp Chili powder Mild or medium
  • 1 tsp Cumin Ground
  • 0.5 cup Cotija cheese Crumbled, for garnish
  • 0.25 cup Fresh cilantro Finely chopped
  • 2 tbsp Lime juice Freshly squeezed

Instructions
 

  • Place the chicken breasts, corn kernels, diced jalapeno, chili powder, cumin, and chicken broth into the slow cooker.
  • Cook on Low setting for 6 hours or High setting for 3 hours until the chicken is fully cooked and tender.
  • Remove the chicken from the slow cooker, shred it using two forks, and return the meat to the pot.
  • Add the cubed cream cheese. Let it cook for another 15 minutes, stirring occasionally until melted and the broth is creamy.
  • Turn off the slow cooker. Stir in the fresh lime juice, then serve hot topped with crumbled cotija cheese and chopped cilantro.