Crockpot Mexican Street Corn & Sausage Soup
This Crockpot Mexican Street Corn Soup with Sausage is a creamy, comforting, and flavor-packed dinner recipe that’s perfect for busy weeknights. Featuring smoky sausage, fire-roasted corn, bold spices, and a rich, cheesy finish, this hearty slow cooker soup brings the taste of Mexican street food right to your table.
Ingredients:
1 lb Mexican chorizo sausage or smoked sausage, sliced into rounds
1 tbsp olive oil (only if using lean sausage)
1 small red onion, diced
1 medium jalapeño, seeded and diced
3 cloves garlic, minced
1 (12 oz) package fire-roasted frozen corn (or fresh corn kernels)
1 (4 oz) can diced green chiles
1 tbsp Tajín seasoning
2 tsp ground cumin
2 tsp chili powder
½ tsp salt (adjust depending on sausage)
¼ tsp black pepper
4 cups (32 oz) chicken stock or low-sodium broth
2 cups sour cream (or Greek yogurt for a lighter option)
½ cup shredded Monterey Jack cheese
Juice of 1 lime
¼ cup chopped cilantro
½ cup crumbled queso fresco
Directions:
Heat olive oil in a skillet over medium heat (skip if using fatty sausage). Sauté diced onion and jalapeño until softened, about 3–4 minutes. Stir in minced garlic and cook for 1 more minute.
Transfer the onion mixture to your slow cooker. Add sausage, fire-roasted corn, diced green chiles, Tajín seasoning, cumin, chili powder, salt, pepper, and chicken stock. Stir everything together.
Cover and cook on low for 6–8 hours or high for 3–4 hours until sausage is fully cooked and flavors are blended.
Stir in sour cream (or Greek yogurt), shredded Monterey Jack, fresh lime juice, and cilantro. Mix until smooth and creamy.
Ladle into bowls and top with crumbled queso fresco. Serve with tortilla chips or warm flour tortillas for the ultimate comfort food dinner.
Crockpot Mexican Street Corn Soup, Mexican Street Corn Sausage Soup, Slow Cooker Mexican Soup, Creamy Sausage and Corn Soup
