Mexican Street Corn Soup
This Mexican Street Corn Soup is inspired by all of the bold, zesty flavors found in Mexican Street Corn. Creamy Soup is loaded with seasoned chicken, sweet corn, and a subtle hint of spices for the most delicious, flavorful soup.
Here are a few of my favorite dinner recipes
- Grilled Flatbread
- Cheesy Hamburger Skillet
- Fish Tacos
- Taco Potato Skillet
- Tomato Soup and Grilled Cheese
Let me know what you thought!
If you make this Mexican Street Corn Soup, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture of your and tag me @simplebakingwithpep on instagram. It truly makes my day to see all of your wonderful creations
social
Make sure you follow me on facebook, youtube, or instagram to stay up to date on all of my latest baking creations and some fun behind the scenes
Print
Mexican Street Corn Soup
- Total Time: 35 minutes
- Yield: 6 1x
Description
This Mexican Street Corn Soup is inspired by all of the bold, zesty flavors found in Mexican Street Corn. Creamy Soup is loaded with seasoned chicken, sweet corn, and a subtle hint of spices for the most delicious, flavorful soup.
Ingredients
Chicken
- 1 tablespoon olive oil
- 2 boneless, skinless chicken thighs
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
Soup
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 2 celery hearts, chopped
- 1 medium jalapeno
- 4 cloves garlic, minced
- 3 cups chicken broth
- 2 cups water
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 cup sour cream
- 2 cups heavy cream
- 5 ears corn, grilled, kernels cut off
- 1 1/2 tablespoons cornstarch + 1 1/2 tablespoons water
- Juice of one lime
- 1/4 cup fresh cilantro, chopped
- 1/2 cup cotija cheese, or feta cheese
Instructions
1. Add chicken to a large bowl. Sprinkle garlic and onion powder, oregano, chili powder, paprika and salt and pepper over chicken. Toss to combine.
2. Heat 1 tablespoon olive oil in a large pot over medium heat. Add chicken and sear for 5 minutes per side. Continue to cook until chicken has reached an internal temperature of 165F. Remove chicken from pot.
3. Add 1 tablespoon olive oil, onion, celery, jalapeno and garlic to large pot. Cook, stirring frequently for 3-4 minutes, or until vegetables are softened.
4. Add in chicken broth, water, oregano, chili powder, paprika, sour cream. Cook for a few minutes to warm the soup through.
5. Add in heavy cream, corn, cornstarch mixture, juice of lime, cilantro and cheese. Cook over medium heat until soup has thickened.
6. Serve with additional fresh cilantro, cotija cheese (or feta cheese) and jalapeno slices.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Stove Top
- Cuisine: American, Mexican
