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 There’s nothing like a cozy fall night when your Crockpot is bubbling away, filling the kitchen with smoky, savory aromas. This Cozy Crockpot Mexican Street Corn Soup is everything you want in a comfort dish—creamy, hearty, and brimming with bold flavors.

Made with Watkins Organic Spices, this soup isn’t just another weeknight meal—it’s a must-try for your list of fall and winter soup recipes. Think smoky chili, warm cumin, creamy corn, and tender chicken all tied together in one big, comforting bowl.

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Why You’ll Love This Soup 🍂

• A new favorite for fall soup recipes for slow cooker fans.

• Cozy, creamy, and perfect for serving as a crowd-pleasing soup—just double the recipe!

• Packed with bold flavor thanks to Watkins Organic Chili Powder and Ground Cumin.

• Comfort food that doubles as one of your new soups to try this season.

• Minimal effort with maximum flavor—the beauty of Crockpot cooking.

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Essential Ingredients (Watkins Style ✨)

Base & Vegetables

• 1 white onion, diced

• 1 poblano pepper or jalapeño pepper, diced

• 2 cloves garlic, minced

• 2 cups frozen corn

• 2 medium russet potatoes, peeled and diced

• 1 chipotle pepper in adobo sauce, diced

• 2 tbsp adobo sauce

Protein & Broth

• 1 lb chicken breast

• 6 cups chicken broth

Watkins Flavor Boosters

• 2 tsp Watkins Organic Chili Powder

• 2 tsp Watkins Organic Ground Cumin

• 1 tsp Watkins Mediterranean Sea Salt

• Freshly ground Watkins Organic Black Pepper, to taste

• 1 tbsp olive oil or avocado oil

Creamy Finish & Garnish

• 8 oz cream cheese or crème fraîche

• 6 slices of bacon, cooked and crumbled

• Juice of 2 limes (optional)

• Fresh cilantro (optional garnish)

• ½ cup cotija cheese

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Crockpot Instructions 🥘

1. Sauté the Base

   • In a skillet, heat olive oil over medium heat.

   • Add onion, poblano (or jalapeño), and garlic. Cook until softened, about 4–5 minutes.

   • Stir in Watkins Chili Powder, Cumin, and Sea Salt for rich, smoky depth.

2. Load the Crockpot

   • Transfer sautéed veggies into the Crockpot.

   • Add corn, potatoes, chipotle pepper, adobo sauce, chicken breast, and chicken broth.

3. Slow Cook

   • Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and the potatoes are soft.

4. Shred & Cream

   • Remove the chicken, shred it with two forks, and return it to the soup.

   • Stir in cream cheese or crème fraîche until silky smooth.

5. Finish Strong

   • Add lime juice just before serving.

   • Taste and adjust seasoning with Watkins Sea Salt or Black Pepper.

6. Garnish & Serve

   • Ladle into bowls, then top with bacon, cilantro, cotija cheese, and a sprinkle of Watkins Chili Powder.

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Storytime: Soup Season at Its Best 🌽

This recipe has quickly become a favorite in our kitchen. It’s hearty enough for a family dinner, fun enough for game day, and impressive enough for a dinner party. Every spoonful celebrates the season with smoky spice, creamy corn, and that signature Watkins flavor that has been trusted for over 150 years.

When the air turns crisp and cozy nights call for comfort, this is one of those fall and winter food ideas you’ll want to keep on repeat.

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Serving Suggestions & Variations

• Pair with crusty garlic bread or warm tortillas.

• Add extra heat with more chipotle or fresh jalapeños.

• Swap chicken for turkey as a post-Thanksgiving leftover idea.

• Dairy-free twist? Replace cream cheese with coconut milk.

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Call-to-Action ✨

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Disclosure: I only recommend products I would use myself, and all opinions expressed here are my own. This post may contain affiliate links through which, at no additional cost to you, I may earn a small commission.