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–+ servings
overhead view of Mexican Street Corn Chicken Soup in a bowl
Olga

Creamy Mexican Street Corn Chicken Soup

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A creamy Mexican street corn chicken soup made with sweet corn, a touch of spice, and shredded chicken. Done in 30 and perfect with all your favorite toppings.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Mexican, Tex-Mex
Ingredients Equipment Method

Ingredients
  

Protein and Broth
  • 2 skinless chicken breasts boneless
  • 4 cups chicken broth Kettle & Fire
Vegetables and Aromatics
  • 1 medium white onion diced
  • 3 garlic cloves minced
  • 1 jalapeño sliced (seeds removed for less heat)
  • 1 dried guajillo chile (optional) stemmed and seeded, rehydrated
  • 2 arbol chile (optional) stemmed and seeded, rehydrated
Seasoning and Spices
  • 1 tsp chili powder
  • 1 tsp roasted cumin powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ⅛ tsp tajin
Corn
  • 2 cups frozen sweet corn
  • 1½ cups frozen roasted sweet corn
  • 1 tbsp olive oil
  • 1 tsp salt or to taste
Creamy Ingredients
  • ½ cup crema or sour cream
  • ¼ cup cotija cheese or queso fresco crumbled
Garnish
  • 1 fresh lime cut into wedges
  • ¼ cup chopped cilantro
  • tortilla chips

Equipment

  • 1 Dutch Oven
  • 1 Cutting Board
  • 1 Sharp Knife
  • 1 Tongs
  • 1 Blender optional
  • 1 Measuring cups & spoons

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion and jalapeño and cook until softened, about 5 minutes.
  3. Stir in minced garlic, chili powder, cumin, garlic powder, onion powder, Tajín, and optional rehydrated chiles. Cook 1–2 minutes.
  4. Add frozen sweet corn and roasted corn. Stir to coat.
  5. Place chicken breasts in the pot and pour in chicken broth to cover. Simmer 15–18 minutes, or until chicken is fully cooked.
  6. Remove chicken and shred with two forks. Set aside.
  7. Turn off heat. Ladle 2 cups of soup (including corn and chiles) into a blender or hand blender with the sour cream. Let cool slightly before blending. Blend until smooth.
  8. Return blended mixture and shredded chicken to the pot. Stir to combine.
  9. Season with more salt if needed. Serve hot topped with cheese, cilantro, and lime. Add tortilla chips on the side.

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