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Creamy Mexican Street Corn Chicken Soup Recipe

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4.2 from 76 reviews

This Creamy Mexican Street Corn Chicken Soup is a flavorful and comforting dish that combines tender chicken, sweet corn, and a blend of authentic Mexican spices in a rich, creamy broth. Ready in just 30 minutes, it’s a perfect weeknight meal that delivers a delicious balance of spice, creaminess, and freshness with every spoonful.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Protein and Broth

  • 2 skinless boneless chicken breasts
  • 4 cups chicken broth (Kettle & Fire recommended)

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 Tajín

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 (for serving)

Instructions

  1. Heat the oil and sauté aromatics: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sliced jalapeño, cooking until softened, about 5 minutes.
  2. Add garlic and spices: Stir in the minced garlic along with chili powder, roasted cumin powder, garlic powder, onion powder, Tajín, and the optional rehydrated guajillo and arbol chiles. Cook this mixture for 1–2 minutes to release the flavors.
  3. Add corn and mix: Incorporate the frozen sweet corn and roasted corn, stirring well to coat them evenly with the spices and aromatics.
  4. Cook the chicken: Place the chicken breasts into the pot and pour in 4 cups of chicken broth until the chicken is fully covered. Bring to a simmer and cook uncovered for 15–18 minutes, until the chicken is fully cooked through.
  5. Shred the chicken: Remove the chicken breasts from the pot and shred them using two forks. Set aside.
  6. Blend part of the soup: Turn off the heat. Ladle about 2 cups of the soup, including corn and chiles, into a blender along with ½ cup of crema or sour cream. Let it cool slightly, then blend until smooth to create the creamy base.
  7. Combine and finish: Return the blended soup and shredded chicken to the main pot. Stir well to combine all ingredients. Taste and season with additional salt if needed.
  8. Serve: Serve the soup hot, garnished with crumbled cotija cheese, chopped cilantro, and lime wedges. Offer tortilla chips on the side for added crunch.

Notes

  • For less spice, remove seeds from the jalapeño and omit the optional dried chiles.
  • You can substitute crema with sour cream or Greek yogurt for a tangier flavor.
  • Use a hand blender directly in the pot to save time instead of transferring to a blender.
  • Chicken thighs can be used instead of breasts for a juicier texture.
  • Adjust seasoning to taste, especially salt and chili powder, depending on your preference.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://flavorhug.com/creamy-mexican-street-corn-chicken-soup-recipe/