Mexican Street Corn Soup
This Mexican Street Corn Soup captures all of the flavors you know from Mexican street corn and spins it into a brand-new and tasty dish! This soup is creamy and bursting with bright flavors.
Servings: 8 Servings
Calories: 164kcal
Ingredients
- 4 cups chicken broth
- 20 oz package frozen corn
- 1/2 pound red potatoes unpeeled and chopped
- 1 red pepper sliced
- 1 green pepper sliced
- 1 red onion diced
- 4.5 oz can mild green chilies chopped
- 1 tsp chili powder
- 1/2 tsp salt and pepper
- 2/3 cup sour cream
- 1/2 cup avocado
- 1/3 cup parsley
- 1/3 cup cotija cheese crumbled
Instructions
- Pour the chicken broth, corn, potatoes, bell peppers, onion, mild green chilies, chili powder, salt and pepper into an 8 quart slow cooker. Stir to combine.
- Cover and cook on low for 6 hours or until the vegetables are cooked.
- Plate and top with sour cream, chopped avocado, cheese and chopped parsley!
Notes
store in a airtight container for 3-4 days in the fridge.
Top with more chili powder once plated!
Cook on high for 4 hours if you’re in a rush!
Top with more chili powder once plated!
Cook on high for 4 hours if you’re in a rush!
Nutrition
Calories: 164kcal | Carbohydrates: 23g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 723mg | Potassium: 399mg | Fiber: 4g | Sugar: 3g | Vitamin A: 970IU | Vitamin C: 43mg | Calcium: 69mg | Iron: 1mg