Description
This vibrant soup offers a comforting take on classic Mexican street corn flavors. A creamy, savory broth forms the base, infused with sweet corn and a subtle blend of spices. Tender shredded chicken adds a hearty element, while crumbled cotija cheese and fresh cilantro provide a tangy, herbaceous finish. A sprinkle of chili powder introduces a gentle warmth, complemented by the bright zest of lime. This soup is simmered to perfection, creating a harmonious balance of textures and tastes.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 4 cups chicken broth
- 3 cups corn kernels (fresh or frozen)
- 1 cup cooked, shredded chicken breast
- 1/2 cup heavy cream or Mexican crema
- 1/4 cup fresh cilantro, chopped, plus more for garnish
- 1/2 cup crumbled cotija cheese, plus more for garnish
- Juice of 1 lime, plus wedges for serving
- Salt and black pepper to taste
- Pinch of cayenne pepper (optional, for extra heat)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Stir in the minced garlic, chili powder, smoked paprika, and cumin. Cook for 1 minute until fragrant.
- Pour in the chicken broth and add 2 cups of the corn kernels. Bring to a simmer, then reduce heat and cook for 10-15 minutes, allowing the flavors to meld.
- Carefully transfer about half of the soup mixture to a blender and blend until smooth. Alternatively, use an immersion blender directly in the pot to blend about half of the soup. This creates a creamy texture while leaving some corn kernels whole.
- Return the blended soup to the pot (if using a regular blender). Stir in the remaining 1 cup of whole corn kernels, shredded chicken, heavy cream or Mexican crema, and chopped cilantro. Heat through gently for 5 minutes, ensuring the soup does not boil after adding the cream.
- Stir in the crumbled cotija cheese and lime juice. Season with salt, black pepper, and optional cayenne pepper to taste.
- Ladle the soup into bowls. Garnish with additional crumbled cotija cheese, fresh cilantro, a sprinkle of chili powder or paprika, and a lime wedge.
Notes
For a vegetarian option, omit the chicken and use vegetable broth. Consider adding black beans for extra protein.
Adjust the spice level by increasing or decreasing the chili powder and adding a pinch of cayenne pepper if desired.
If cotija cheese is unavailable, crumbled feta cheese makes a suitable substitute, offering a similar salty tang.
To prepare ahead, cook the soup without the cream, cheese, and cilantro. Store in the refrigerator for up to 3 days. Reheat gently, then stir in the remaining ingredients.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 480
- Fat: 24g
- Carbohydrates: 38g
- Protein: 35g