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Crockpot Creamy Chicken Elote Soup

Crockpot Creamy Chicken Elote Soup - featured image
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A creamy, velvety soup inspired by Mexican street corn, featuring tender chicken, sweet corn, smoky spices, and a touch of lime for a comforting and flavorful meal.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts
  • 3 cups sweet corn kernels (fresh, frozen, or canned)
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 4 oz cream cheese, softened
  • 3 cloves garlic, minced
  • 1 medium onion, finely diced
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 2 tbsp fresh lime juice
  • 1/2 cup cotija cheese, crumbled
  • 2 tbsp fresh cilantro, chopped (optional)
  • Salt and pepper to taste

Instructions

  1. Dice the onion, mince the garlic, and soften the cream cheese. If using fresh corn, cut the kernels off the cob.
  2. Add the chicken breasts to the crockpot. Pour in the chicken broth and layer the corn, onion, garlic, chili powder, paprika, and a pinch of salt and pepper.
  3. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and fully cooked.
  4. Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crockpot.
  5. Stir in the softened cream cheese and heavy cream. Mix until the cream cheese is fully melted and incorporated.
  6. Squeeze fresh lime juice into the soup and adjust seasoning to taste. If you want a thicker consistency, simmer the soup uncovered for 15-20 minutes.
  7. Serve hot, garnished with cotija cheese, fresh cilantro, and an extra squeeze of lime. Enjoy!

Notes

For extra smoky flavor, roast the corn kernels before adding them to the crockpot. If the cream cheese doesn’t melt completely, use a whisk to blend it into the soup for a smooth finish.

Nutrition

Keywords: Crockpot, Chicken Soup, Elote, Mexican Street Corn, Creamy Soup, Comfort Food

Find it online: https://yumnode.com/crockpot-creamy-chicken-elote-soup-recipe-youll-love/