Crockpot Mexican Street Corn Soup: An Easy, Flavorful Delight
A delicious and easy-to-make soup inspired by Mexican street corn.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Total Time: 6-8 hours 20 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 4 cups corn kernels
- 1 can black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 jalapeño, minced
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a crockpot, combine corn, black beans, red bell pepper, jalapeño, and vegetable broth.
- Cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, stir in the heavy cream, chili powder, cumin, salt, and pepper.
- Blend the soup if desired for a creamier texture.
- Serve hot and garnish with fresh cilantro.
Notes
- For a spicier version, leave some seeds in the jalapeño.
- This soup can be made vegetarian by using vegetable broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 50mg
Keywords: Crockpot Mexican Street Corn Soup