Description
Creamy and flavorful Mexican Street Corn Soup made easy in your crockpot. Perfect for a cozy weeknight dinner.
Ingredients
Scale
- 6 ears of corn, kernels removed (about 4 cups)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeno, seeded and minced (optional)
- 4 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup vegetable shortening, cooked and crumbled
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
- Sour cream or plain yogurt, for serving (optional)
- Grated cheese, for serving (optional)
Instructions
- Place the corn kernels, onion, garlic, bell pepper, and jalapeno (if using) in a slow cooker.
- Pour in the vegetable broth and diced tomatoes. Stir in the chili powder, cumin, smoked paprika, salt, and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the vegetables are tender.
- Use an immersion blender to partially blend the soup until it reaches your desired consistency. Alternatively, you can carefully transfer some of the soup to a regular blender and blend in batches.
- Stir in the vegetable shortening and cilantro.
- Serve hot, garnished with lime wedges, sour cream or yogurt (if using), and grated cheese (if using).
Notes
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Soup
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg