Mexican Street Corn Soup
A comforting and creamy soup inspired by the flavors of Mexican street corn, packed with corn, chicken, and spices.
Equipment
- Large Pot
Ingredients
- 4 cups Corn Kernels fresh or frozen
- 1 pound Cooked Chicken shredded
- 1 onion diced
- 2 cloves Garlic minced
- 4 cups Chicken Broth
- 1 cup Heavy Cream
- 1 tablespoon Chili Powder
- 1 tablespoon Cumin
- Salt and Pepper to taste
- Lime Wedges for garnish
- Fresh Cilantro for garnish
Instructions
- In a large pot, heat a splash of oil over medium heat. Add diced onion and minced garlic, sautéing until soft, about 3-5 minutes.
- Add corn kernels to the pot and cook for another 5 minutes.
- Stir in shredded chicken, chili powder, cumin, salt, and pepper until well combined.
- Pour in chicken broth and bring to a gentle boil. Reduce heat and let simmer for 10-15 minutes.
- Stir in heavy cream and allow to cook for an additional 5-10 minutes.
- Taste and adjust seasonings as desired.
- Ladle soup into bowls and garnish with lime wedges and fresh cilantro before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freeze for up to 3 months.